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Wednesday, November 9, 2016

Buffalo Potato Skins

4 medium (8 oz each) baking potatoes, scrubbed
2 Tbsp butter or margarine, melted
1 Tbsp hot-pepper sauce
½ tsp salt
¼ tsp onion powder
½ cup bottled lite blue cheese dressing

Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a small knife or large fork. Bake potatoes directly on middle oven rack 45 to 55 minutes until tender. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.
When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a ¼ inch thick shell. Place skin side down on ungreased baking sheet.
Mix butter, hot-pepper sauce, salt and onion powder in a small bowl Brush evenly on potatoes. Bake 15 minutes or until browned at the edges and crisp. Serve with blue cheese dressing for dipping.

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