Fully Loaded Potato Skins
INGREDIENTS
- 4 medium red potatoes, cooked in boiling water until tender
Filling:
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 heaping tablespoons cream cheese
- ½ cup mozzarella, shredded
- 1 scallion, chopped
Topping:
- ¼ cup mozzarella, shredded
INSTRUCTIONS
- Preheat the oven to 355 °F (180 °C).
- Cut the potatoes in half and carefully scoop out their content, leaving the skins intact.
- Add the filling ingredients to a bowl and mix well. Fill the potatoes with the mixture and top with mozzarella shreds. Bake for about 30 minutes.
- Remove the potatoes from the oven, let them cool off for 10 minutes and serve.
MY NOTES
Frequently Asked Questions
| Is it okay to add blue cheese instead of the mozzarella? Absolutely. |
