Potato skins are one of those foods that just screams football and party. But, until recently, I thought they were really hard to make at home. Surprisingly, they are not!
Some people scoop the insides of the potato almost completely to the skin, but I like to leave just a little bit inside for an added layer of flavor. These are gluten free and vegetarian. If you have a vegan guest, just skip the cheese on several of them.
Broccoli and Cheddar Potato Skins
by Michelle Maskaly, The Adirondack Chick
4 large baked potatoes
2 cups steamed broccoli florets
1 1/2 cups shredded cheddar cheese
4 tablespoons vegetable oil
1 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon garlic salt
Preheat the oven to 475 degrees.
Slice each baked potato in half length-wise.
Scoop out the insides, leaving about 1/4 of an inch inside the skin. Put the insides of the potato in a separate bowl and save for another use.
Arrange the potato skins on a non-stick baking sheet.
Mix together the oil, paprika, garlic salt in pepper in a small bowl.
Brush both sides of the potato with the mixture.
Bake for 7 minutes, turn and bake on the other side for another 7 minutes. Remove from oven and fill with the steamed broccoli. Top with the cheddar cheese.
Put the potato skins back in the oven for about 2 minutes, or until the cheese is melted.
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