Potato Skins
Crisp potato shells with melted cheese, salsa, and green onion. Includes a deep-fried variation. Transcribed from Better Homes and Gardens New Cook Book, 10th edition (1989), printed page 11.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 12 medium baking potatoes
- 1/2 cup margarine or butter, melted
- 2 cups shredded cheddar or Monterey Jack cheese (8 ounces)
- Garlic or seasoned salt (optional)
- Salsa
- Sliced green onion
Instructions
- Prick the potatoes with a fork. Bake at 425 F for 40 to 50 minutes or until tender.
- Cut into quarters. Scoop out the insides for another use, leaving 1/2-inch-thick shells.
- Brush both sides with melted margarine or butter. Place cut-side up on a large baking sheet and bake at 425 F for 10 to 15 minutes or until crisp.
- Sprinkle with cheese and salt, if desired. Bake about 2 minutes more or until the cheese melts. Serve with salsa and green onion.
- Fried variation: Omit the margarine or butter and the second baking step. Heat 2 inches shortening or cooking oil to 375 F. Fry a few shells at a time for 1 to 2 minutes or until golden. Drain, place on a baking sheet, sprinkle with cheese, and bake at 425 F for about 2 minutes.
Tools
- Fork
- Large baking sheet
- Oven
- Heavy saucepan or deep-fat fryer (optional)
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Potato skins (7397597012).jpg" by Nicole Bratt from Seattle, WA, USA; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Potato_skins_(7397597012).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.