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Brandon Potato Skins Recipe

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This recipe for Brandon Potato Skins, by , is from All Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

JB Brown


5 Pounds Russet Potatoes
1 Pound Bacon (cooked and chopped)
5 Green onions (chopped)
1 Cup Mexican Cheese Blend - shredded (not with Mexican spices added)
2 Cups Cheddar cheese - shredded
Jalapenos (optional)

Sour cream
Verde sauce (for extra love)

Preheat oven to 400
Wash 5 pounds of russet potatoes.
Place parchment paper on pans
Coat potatoes with evoo and kosher salt
Bake for 1 hour

Let the potatoes rest for 10-15 minutes
Halve the potatoes then use a serving spoon to remove 70-80% of the potato. (place removed portion in seperate bowl. (make mashed potatoes tomorrow))
Place back on pan. (keep the parchment paper as well)
Salt and pepper at will.
Add a small amount of the mexican shredded cheese, then green onions and bacon as desired.
Add remaining mexican cheese and cheddar cheese.

Broil for a few minutes until cheese melts.

Enjoy with sour cream, verde sauce or both!




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