Cheesy Potato Skins

Cheesy Potato Skins

4 large potatoes

2 Tbsp. Butter, melted

1 cup shredded Cheddar cheese

1 tbsp. bacon bits

2 Tbsp. Parmesan cheese

½ cup sour cream

½ cup creamy buffalo ranch dressing

1 tbsp. chives

Preheat oven to 375°F.

Pierce potatoes to allow steam to escape.

Bake 1 hour and 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, on cookie sheet or broiler rack. Brush with melted butter.

Broil with tops 4 to 5 inches from heat about 5-7 minutes or until crisp and brown. Sprinkle with cheddar cheese, parmesan and bacon bits. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and buffalo ranch dressing.

© Crackerberries 2016