Broccoli Cheddar 2 Foot Long Potato Skin Recipe By Tasty Recipes

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ªC).
• Debone, remove skin, and shred rotisserie chicken.
• Brush potatoes with oil and sprinkle with salt and pepper.
• With a fork, poke several sets of holes on the front and back of the potato.
• Bake for 40-45 minutes or until inside is cooked.
• Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
• In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
• Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
• Bake for 15 minutes, or until the cheese is melted.
• Enjoy!

MINI TWICE-BAKED POTATOES RECIPE BY TASTY

Steps:

• Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
• Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
• Place on a baking sheet covered with foil.
• Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
• Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
• Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
• Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
• Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
• Using a small spoon, stuff each of the hollowed out potatoes with the filling.
• Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
• Top each potato with cheddar cheese and bacon.
• Return to oven and bake for 3-5 minutes or until cheese is melted.
• Garnish with green onion.
• Enjoy!