Potato Bruschetta Skins

1. 1

   Pre-heat oven to 350F.

2. 2

   Slice the potatoes in half and use a soup spoon to remove most, but not all of the meat from inside.

3. 3

   Fry the skins for 2-3 minutes in oil until they are slightly golden brown.

4. 4

   Remove them from the oil and allow them to cool briefly.

5. 5

   Top the skins with the bruschetta topping, roughly 4 oz.

6. 6

   per skin.

7. 7

   Sprinkle 2 oz.

8. 8

   Monterey Jack atop each skin.

9. 9

   Pop them in the oven and bake until the cheese has melted.

10. 10

    Sprinkle a little parsley on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.