My 9 year old saw this recipe in a magazine and asked me to make it. Making potato skins isn’t as easy as I thought it would be. It takes a good amount of time. Dinner was a little delayed. 😦 But these tasted great! Husband really liked them, and my 9 year old thought they were okay. Note: pic was taken before I added the green onions on top!
Cheddar-Mustard Cheesy Skins
(Food Network magazine, Oct. 2016)
4 russet potatoes
salt and pepper
whole grain mustard
chopped dill pickles
sharp cheddar slices
Bake the potatoes; let cool. Cut lengthwise into quarters and scoop out the flesh, leaving a 1/4″ shell. Brush both sides with melted butter and season with salt and pepper. Place on a baking sheet skin-side up and bake at 425 degrees F until crisp, about 10 min. Turn skin-side down. Brush the potato wedges with whole-grain mustard and sprinkle with chopped dill pickles before adding sharp cheddar. Return to the oven until cheese is melted, 5 more minutes. Top with scallions before serving.