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Home > Recipes from Maine-ly Drizzle > Appetizers > Potato Skins (24 servings)
Potato Skins (24 servings)

12 large baking potatoes
3/4 cup Butter, Garlic, Tuscan Herb or your favorite olive oil
14 oz grated cheddar cheese

Preheat oven to 350 degrees

Pierce each potato right through the middle with a small sharp knife. Bake in oven for 1 hr. 10 min. or until cooked through. Remove and set aside until cool enough to handle. Cut each potato in half lenthways and scoop out the soft middle, leaving a thin layer lining the skin. Cut each skin half into 4 wedges, then cover and refrigerate until needed.
Adjust the oven temperature to 425 degrees. Brush olive oil over the potato skins and arrange in a single layer on an oiled baking sheet. Bake at the top of the oven for 30 minutes until golden, moving the potato skins around occasionally so they cook evenly. Remove from oven and reduce the heat to 400 degrees. Sprinkle the potato skins with cheese and return to the oven for 5-10 minutes, until the cheese is melted, checking after 5 minutes, if you want it melted. Serve with Tai Garlic Dipping Sauce, or if you really like it hot our Morrocan seasoning.

Or try dipping with this:

Truffle Scented Chive Dip

2 cups sour cream
1/2 to 1 teaspoon white truffle oil (to taste)
1/3 cup fresh chives, minced
Salt & Pepper to taste

Combine together and refrigerate. Great for dippin potato skins. Be careful with the white truffle oil because it is so strong. Add small amounts and keep tasting.