© The French’s Food Company LLC
Cheese and Pepper Stuffed Potato Skins Cheese and Pepper Stuffed Potato Skins 0 Makes: 12 appetizer servings 6 large russet potatoes (about 3/4 pound each), scrubbed 4 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce 2 Tbsp. butter 1 large Red bell pepper, seeded and finely chopped 1 chopped cup green onions 1 cups(4oz.) shredded cheddar cheese Tip: Reserve leftover potato for mashed potatoes, home-fries or soup.
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Cheese and Pepper Stuffed Potato Skins

Makes: 12 appetizer servings
Prep Time: 30 min
Cook Time: 1h 20 min
User Rating:

Ingredients

  • 6 large russet potatoes (about 3/4 pound each), scrubbed
  • 4 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 Tbsp. butter,melted
  • 1 large Red bell pepper, seeded and finely chopped
  • 1 cup chopped green onions
  • 1 cups(4oz.) shredded cheddar cheese

Directions

PREHEAT oven to 450°F. Wrap potatoes in foil; bake about 1 hour 15 minutes or until fork tender. Let stand until cool enough to handle. Cut each potato in half lengthwise; scoop out insides, leaving a 1/4-inch thick shell. Cut shells in half crosswise. Place shells on large baking sheet.

PREHEAT broiler. Combine 1 tablespoon Frank's RedHot Sauce and butter in small bowl; brush on inside of each potato shell. Broil shells 6-inches from heat, 8 minute or until golden brown and crispy.

COMBINE 3 tablespoons Frank's RedHot Sauce with remaining ingredients in large bowl, mix well. Spoon about 1 tablespoon mixture into each potato shell. Broil 2 minutes or until cheese melts. Cut each piece in half to serve.

- Tips

Tip: Reserve leftover potato for mashed potatoes, home-fries or soup.

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Cheese and Pepper Stuffed Potato Skins

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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