Cheesy Potato Skins

Serves: 8



1. Heat oven to 375┬░. Prick potatoes. Bake potatoes 60 to 1 hour 15 minutes or until tender. Let stand until cool enough to handle.

2. Cut potatoes lengthwise into fourths carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.

3. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.

4. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle cheese over potato shells. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and green onions.

*Spreads with at least 65% vegetable oil can be used.

NUTRITION FACTS: 1 Serving Calories 180 (Calories from Fat 90) Fat 10g (Saturated 7g) Cholesterol 30mg Sodium 120mg Carbohydrate 19g (Dietary Fiber 2g) Protein 6g % DAILY VALUE: Vitamin A 8% Vitamin C 8% Calcium 10% Iron 6% DIET EXCHANGES: 1 Starch 2 Fat

Lighter Cheesy Potato Skins: For 5 grams of fat and 135 calories per serving, decrease cheese to 1/2 cup use fat-free sour cream.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Cheesy Potato Skins recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.

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