Broiled potato skins
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Potatoes, lg | |
| 2 | teaspoons | Margarine or |
| 2 | teaspoons | Butter; sofftened |
| 1 | cup | Cheese Montery Jack with Jalapeno Peppers |
| 4 | Bacon slices, crisp&crumbled | |
Directions
Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F
oven until tender, about 1 hour. Cool slightly Cut each potatoe lengthwise into halves, scoop out insides, leaving a ⅜
inch shell. Spread inside of shells with margarine or butter, sprinkle
with salt. Cut each potatoe into six pieces, sprinkle with cheese and
bacon.
Set oven control to broil or 550F. Broil potatoe pieces about 5 inches
from heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.
From: Jacqueline Rochon
Source: The Rochon Family Cookbook (1990) Vern Olson