Saturday, November 7, 2009

Crispy Stuffed Potato Skins!

Crispy, cheesy, bacony... fantastic. I'm bringing these to a football party tonight.
This method from Simply Recipes is a little bit labor intensive, but not difficult. It involves 3 separate baking times: first to cook the whole potatos, then to crisp the scooped out skins, then to melt the cheese. Totally worth it, though.
I used chives instead of green onions, but otherwise followed the directions. Mmmm.

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