Here is a good recipe that my family and I have enjoyed.
5 large baking potatoes
1 Tbsp olive oil
1/4 tsp bottled red pepper sauce
1 package (8 ounces) shredded Mexican-style cheese (Cheddar Jack, asadero, and queso blanco)
6 slices precooked bacon, chopped
1/4 C chopped green onions
1/4 C chopped pickled jalapeno peppers
1/2 C sour cream
1 Tspn red wine vineager
2 tsp snipped fresh chives
1. Scrub the potatoes and prick all over with a fork. Cook in the microwave on 100% power 15 to 20 minutes, turning potatoes once during cooking. Let cool.
2. Cut each potato lengthwise into four wedges. Carefully scoop out the insideof each potato with a teaspoon, leaving a 1/4-inch shell. Reserve 1 and a half cups potato pulp and cut into cubes.
3. Heat oven to 425 F. In a small cup, combine oil and pepper sauce. With a pastry brush, brush the insides of the potato skins with the oil misture and place on a baking sheet. In a bowl, toss potato cubes, cheese, bacon, green onions, and peppers. Spoon filling into the potato skins.
4. Bake for 15 minutes until potato skins are heated through and cheese has melted. In a medium bowl, combine sour cream, vinegar, and chives. Serve potato skins with sour cream dip.
Number Of Servings:20
Preparation Time:30 minutes
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