Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.—Terry Hill, Hairy Hill, Alberta
- 8 large baking potatoes
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup finely chopped green onions
- 1/2 cup crumbled cooked bacon
- 1/2 cup chopped cooked shrimp or fully cooked ham, optional
- 1/2 cup chopped green peppers
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.)
- Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese.
- Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream. Yield: 6-10 servings.
Originally published as Baked Potato Skins in Country Woman September/October 1990, p35
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