Sauteed onions and kielbasa, sauerkraut and grated Swiss cheese
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 20 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
Recipe courtesy Food Network Magazine, part of 32 Team Potato Skins
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!