Cheese and Pepper Stuffed Potato Skins

Cheese and Pepper Stuffed Potato Skins

6 lg. russet potatoes
4 Tbs. Red hot Pepper Sauce, divided
2 Tbs. butter, melted
1 lg. red bell pepper, seeded, finely chopped
1 cup chopped green onions or regular
1 cup shredded cheddar

Preheat oven to 425° F.Wrap potatoes in foil; bake 1 hr. 15 min. or until fork tender. Cool enough to handle.

Cut each spud in half, lengthwise, scoop out insides (Leave 1/4″ thick shell. Place on lg. baking sheet. Preheat broiler.

Combine 1 Tbs. hot sauce and butter in small bowl. Brush on inside of potatoes.

Broil shells 6″ from heat 8 min. or until golden brown and crisp.

Combine remaining three 3 Tbs. hot sauce with remaining ingredients in large bowl. Spoon about 1 Tbs. mixture in each potato shell.

Broil 2 minutes or until cheese melts. Cut each piece in half to serve.

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