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
