Cheesy Potato Skins

1. 1

   Scrub potatoes thoroughly and rub skins with oil.

2. 2

   Bake at 400u00b0 for 1 hour or until done.

3. 3

   Let potatoes cool to touch.

4. 4

   Cut in half lengthwise.

5. 5

   Carefully scoop out pulp, leaving 1/4 to 1/8-inch shell.

6. 6

   (Pulp may be reserved for mashed potatoes or reserved for another recipe.)

7. 7

   Cut shells in half crosswise and deep fry in hot oil (375u00b0) for 2 minutes or until lightly browned. Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.