Sunday, November 23, 2008

Potato Skin Appetizer

Prep time: 15 min l Bake time 15 min l Servings: 2 doz

6 medium baking potatoes, baked
2 Tbsp oil
8 oz velveeta cut into 1/4 inch cubes
4 slices bacon, cooked and crumbled
1/2 cup sour cream
1/4 cup sliced green onions

1. Preheat oven to 375*. Cut potatoes in half lenghtwise; scoop out centers, leaving 1/4 inch thick
shells. (Reserve centers for another use.) Cut shells in half crosswise.
2. Place shells, skin-sides down, on ungreased baking sheet; brush insides of shells lightly with oil.
3. Bake 15 min or until golden brown. Top evenly with velveeta and bacon. Bake an additional
4 min or until velveeta is melted. Top evenly with sour cream and onions.

Make-ahead: Save time by baking the potatoes the day before you need this appetizer. Store, covered, in the refrigerator until ready to use. Cut in half to prepare the potato shells; continue as directed.

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