895 - Italian Potato Skins #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
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895 - Italian Potato Skins #
(by Shirley McNevich)
1 large baking potato for each person you are serving
1 bag shredded cheese blend cheese (we like Sargento's Six Cheese Italian)
1 diced tomato
fresh green onions (chopped into very small pieces)
salt and pepper
Italian seasoning
Bake the potatoes a few at a time in the microwave until tender (make sure you poke each potato multiple times with a fork to vent). Cut each potato in half (lengthwise). Scoop out the potato flesh from the center (leaving a bit close to the skin)--you can discard the potato flesh or save it for something else. Grease a cookie sheet and place the potato skins on the cookie sheet. Set your oven to "broil" and place the cookie sheet on the top rack. Watch them closely--once they start to get crispy, remove from oven and fill each with diced tomato, green onions, shredded cheese blend, and salt/pepper/Italian seasoning to your taste. Return to oven until cheese has melted.
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