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Fay Stout | all galleries >> Galleries >> My Recipe Box > Southwestern Potato Skins
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Southwestern Potato Skins

If you made the recipe for Baked Potato Soup, you will have saved the skins of the potatoes in a zip-lock bag for this recipe.

If not, pierce 4 large russet potatoes with a fork and bake on the oven rack at 350 degrees until tender... about 1 hour.
Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4 inch shell.

Preheat oven to 425 degrees.
Brush both sides of potato quarters with melted butter and place on a foil lined baking sheet skin-side up.
Sprinkle with salt and pepper.
Bake until crisp, about 15 minutes.

Flip the quarters over and sprinkle with grated cheese (I like a combination of cheddar and monterey jack/jalapeno cheese).
Place back in the oven for about 5 minutes, or until the cheese is melted.

Sprinkle with your choice of toppings.
This is what I used:
cooked bacon pieces, sliced scallions, canned black beans (drained and rinsed),
seeded and chopped Roma tomatoes, chopped cilantro, thinly sliced rings of mini red peppers, and guacamole and sour cream.

Canon EOS 40D
1/13s f/10.0 at 50.0mm iso400 full exif

other sizes: small medium large auto
Martin Lamoon01-Feb-2012 22:46
I love potato skins! These look wonderful. V
larose forest photos31-Jan-2012 20:26
Fabulous!! I like baked pototoes AND potato skins. This is another recipe to try soon. Thank you! And for the fabulous mouthwatering image. V
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