Buffalo Potato Skins Food

BUFFALO POTATO SKINS

Steps:

• Heat oven to 350 degrees. Have a rimmed baking sheet ready.
• Pierce potatoes in 3 or 4 places with a fork. Bake directly on oven rack 55 to 60 minutes or until tender when pierced with a fork. Remove to cool.
• When baked and removed, increase oven temperature to 450 degrees,.
• When cool enough to handle, cut each potato into quarters.
• With a spoon, scoop pulp from skins, leaving at least 1/4 inch think shell. Reserve pulp for another use (I made mashed potatoes).
• Place skin side down on ungreased rimmed baking sheet.
• Mix butter, hot sauce, salt, garlic and onion powder in a small bowl.
• Brush evenly on potatoes.
• Bake 15 minutes or until browned at edges and crisp.
• Serve with dressing for dipping.

BUFFALO POTATO SKINS

Steps:

• Heat oven to 350F Pierce potatoes in 2 or 3 places with a fork.
• Bake directly on middle oven rack 45-55 minutes until tender when pierced.
• Increase oven temperature to 450°F Have a rimmed baking sheet ready.
• When cool enough to handle, cut potatoes lenghtwise in quarters.
• With a spoon, scoop pulp from skins leaving a 1/2 in think shell (reserve pulp for another use).
• Place skin side down on ungreased baking sheet.
• Mix butter, hot sauce, salt and onion powder in small bowl.
• Brush evenly on potatoes.
• Bake 15 minutes or until browned at edges and crisp.
• Serve with blue cheese dressing for dipping.

SPICY BUFFALO POTATO SKINS

Steps:

• Preheat oven to 375.
• When potatoes are cool enough to handle, cut each in half lengthwise.
• Scoop out center flesh from the potato halves, leaving a shell about 1/4-inch thick.
• Arrange the potato skins cut-side up on a baking sheet.
• In a medium bowl, mix melted butter with hot sauce until well blended.
• Stir in the broccoli, tossing to coat with the butter mixture.
• Divide broccoli mixture evenly among potato skins, mounding if necessary.
• Use the remaining butter in the bowl to drizzle over the filled potato skins.
• Bake uncovered for 12-15 minutes until the potato skins are nicely browned and the broccoli is crisp-tender.
• Just before serving, drizzle 1 tablespoon blue cheese dressing over each potato.
• Serve warm.