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Twice Baked Potato Skins Recipe

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This recipe for Twice Baked Potato Skins, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Netzel
Added: Monday, January 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 large potatoes, russet, baked until tender
4 tablespoons butter or margarine, melted
4 teaspoons hot pepper sauce, such as Louisiana Hot Sauce
1 1/2 cups Broccoli Wokly, cut in half lengthwise
6 tablespoons blue cheese dressing

Directions:
Directions:
DIRECTIONS:
Preheat oven to 375. When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out center flesh from the potato halves, leaving a shell about 1/4-inch thick and set aside. Arrange the potato skins cut-side up on a baking sheet.
In a medium bowl, add scooped out potatoes, mix 3 tablespoons of melted butter, with hot sauce until well blended. Stir in Broccoli Wokly, tossing to coat with the butter mixture. Divide broccoli mixture evenly among potato skins, mounding if necessary. Drizzle the remaining butter over the filled potato skins.
Bake uncovered until the potato skins are nicely browned and the broccoli is crisp-tender, 12 to 15 minutes. Just before serving, drizzle 1 tablespoon of blue cheese dressing over each potato. Serve warm.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Spicy twice-baked potatoes filled with broccoli and topped with a blue cheese dressing are great on their own or as a complement for a main dish."

 

 

 

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