Oven Roasted Potato Skins
Makes 6-8 servings
By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
At the Ranch, we use the scooped-out potato flesh left over from this dish to make hash browns for breakfast. You can do the same by simply seasoning the potato with salt and pepper, forming it into patties, and frying them in olive oil until golden.
Preparation Time: 10 minutes
- 4 Medium baking potatoes, scrubbed well
- 3 Tablespoons olive oil, plus more for oiling the potatos
- 2 Cups shredded soy cheddar cheese or cheddar cheese
- 1/2 Cup cooked and crumbled soy sausage or soy bacon
- 1 Teaspoon paprika
- 2 Tablespoons minced chives, for garnish
Cooking Time: 1 hour
Pre heat the oven to 400°F. Lightly rub potatoes with oil, place them on a baking sheet, and bake until tender, 45 to 55 minutes. Set aside, and when they are cool, cut them in half lengthwise and scoop out the flesh, leaving a 1/4 – 1/2 inch thick shell. Cut each potato skin into 4 wedges and place them on the baking sheet in a single layer. Drizzle with the oil, and top with the cheese and sausage. Raise the oven to 450°F and bake the skins approximately 15 minutes, until they are golden and the cheese has melted. Sprinkle with the paprika and chives just before serving.
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.