Potato Skins Recipe

Ingredients

 6 Russet potatoes
 3 tbsp. Melted butter
 Salt and pepper
 8 oz. Cheddar cheese
 2 oz. Softened cream cheese
 1 tsp. Red pepper flakes, crushed
 1 Roasted and diced red bell pepper
 4 Cooked slices bacon
 3 tbsp. Chopped chives
 1/2 c. Sour cream (optional)

Directions

1

Preheat oven to 400 degrees F. Pierce each potato a few times with a fork. With melted butter lightly brush each potato and sprinkle with salt. Bake potatoes on the rack of the oven until tender and cooked through. Remove and let the potatoes cool on a rack for 15 minutes.

2

Meanwhile make the pimento cheese. In a food processor fitted with the grater attachment, process the cheddar until shredded. Swap out the grater attachment for a standard food processor blade and add in the cream cheese. Pulse a few times to incorporate. Put cheese mixture into a bowl and mix in the diced red pepper, crushed red pepper flakes and season with black pepper and salt. Set the cheese aside.

3

Preheat broiler. Use a knife to slice each potato into three lengthwise sections. Discard shallow ends and the middle portion. With the help of a small spoon, scoop out the flesh of each skin leaving a 1/4-inch border all the way around.

4

With the remaining melted butter lightly brush the inside of each potato skin and season with pepper and salt. Crumble the cheese mixture evenly over each potato and sprinkle on crumbled bacon. Place potato skins on a foil lined baking sheet and broil for about 3 minutes. Put the potato skins on a platter and sprinkle with chives. Serve immediately.

Ingredients

 6 Russet potatoes
 3 tbsp. Melted butter
 Salt and pepper
 8 oz. Cheddar cheese
 2 oz. Softened cream cheese
 1 tsp. Red pepper flakes, crushed
 1 Roasted and diced red bell pepper
 4 Cooked slices bacon
 3 tbsp. Chopped chives
 1/2 c. Sour cream (optional)

Directions

1

Preheat oven to 400 degrees F. Pierce each potato a few times with a fork. With melted butter lightly brush each potato and sprinkle with salt. Bake potatoes on the rack of the oven until tender and cooked through. Remove and let the potatoes cool on a rack for 15 minutes.

2

Meanwhile make the pimento cheese. In a food processor fitted with the grater attachment, process the cheddar until shredded. Swap out the grater attachment for a standard food processor blade and add in the cream cheese. Pulse a few times to incorporate. Put cheese mixture into a bowl and mix in the diced red pepper, crushed red pepper flakes and season with black pepper and salt. Set the cheese aside.

3

Preheat broiler. Use a knife to slice each potato into three lengthwise sections. Discard shallow ends and the middle portion. With the help of a small spoon, scoop out the flesh of each skin leaving a 1/4-inch border all the way around.

4

With the remaining melted butter lightly brush the inside of each potato skin and season with pepper and salt. Crumble the cheese mixture evenly over each potato and sprinkle on crumbled bacon. Place potato skins on a foil lined baking sheet and broil for about 3 minutes. Put the potato skins on a platter and sprinkle with chives. Serve immediately.

Potato Skins Recipe