baked potato skins

Hearty Baked Potato Skins are a crowd-pleasing make-ahead appetizer recipe. Customize with your favorite toppings, and double or triple the snack recipe to feed the whole block if you like. You won&#039;t have leftovers! 

Baked Potato Skins

potatoes

olive oil

salt ((see note 2))

scallions (thinly sliced)

bacon

sausage

cheddar cheese

guacamole

tomatoes

sour cream ((see note 4))

chives (thinly sliced)

Adjust an oven rack to the middle position and reheat the oven to 400 degrees. With a fork or skewer, poke some holes in each potato to let moisture escape while it cooks.

Rub each potato all over with olive oil, then season generously with seasoned salt (I like 2 teaspoons seasoned salt divided among all 12 potatoes).

Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes. Line a rimmed baking sheet with foil for easy cleanup and increase oven temperature to 425 degrees.

Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl (reserve for another use) leaving about 1/4&quot; border around the edges and middle.

Arrange the potato halves on prepared baking sheet. Divide scallions, bacon, and sausage among potato halves. Press the filling evenly into the skins. Sprinkle each with shredded cheddar.

Bake until cheese is bubbly and golden, about 10 to 15 minutes. Remove from oven and top with guacamole, sour cream, olives, and tomatoes. Garnish with chives and serve.

These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!

Twice Baked Potatoes with broccoli and cheese

salt and pepper (to taste)

broccoli florets

cauliflower

low fat buttermilk

chives (optional)

Pierce the potatoes several times with a fork.

Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.

Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise.

Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell.

Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.

Add the buttermilk and salt, mash until smooth.

Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells.

Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.

Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!



https://www.skinnytaste.com/broccoli-and-cheese-twice-baked-potatoes/

Broccoli and Cheese Twice Baked Potatoes

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Twice Baked Potatoes with broccoli ...

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Twice Baked Potatoes with broccoli ...

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