Photo: Southwestern Nachos Potato Skins Recipe
Directions
Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly 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. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Photograph by Karl Juengel/Studio D
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By pinechip
Tampa
on October 01, 2012
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These were very good. My skins never really crisped up but were still good. I also mixed the salsa into the potatoes before I stuffed the skins. Good even with reduced fat sour cream. Don't forget the pickled jalepenos, it makes it, in my opinion.
By alegna78
Kansas City, MO
on January 11, 2010
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There is a potato skin for the Dallas Cowboys in the magazine. It has chili on it.
By merenguehips_76...
Missouri City, TX
on January 10, 2010
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Sort of a big deal since they just eliminated the Philadelphia Eagles from the playoffs, but you forgot the Dallas Cowboys...there's still time to fix that gross oversight. How about something featuring BBQ brisket? Good idea, but next time, please be a little more thorough. Until this oversight is fixed, I'll be leaving the rating at "poor" since I'm having a hard time believing you actually missed a team in the second round of the playoffs.
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