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The Busty Baker: Southwestern Potato Skins

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees F until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees F until crisp, 15 minutes. Add your favorite toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Pizza Potato Skins by Ree Drummond / The Pioneer Woman (easy to make gluten free)

Pioneer Woman's Potato Skins - possible my favorite appetizer/party food of all time!!

Chorizo and Cheddar Potato Skins | Potato skins are a food you might bypass making at home, especially given their more famous sister spud—the rich and creamy twice-baked potato. But if crispy, crunchy, and oozing with chorizo and cheese is your thing, then look no further than these no-fuss skins as your new go-to appetizer or anytime snack. | From:

Pioneer Woman Potato Skins - Great recipe with step by step drool-inducing photos & clear instructions. Love her writing too! - Heh, can't wait to try this! =D

Southwestern Nachos Potato Skins Recipe : Food Network Kitchens : Food Network -