Potato Skins are so 1980’s and yes I am dating myself, but who cares! Those crunchy slightly greasy spuds loaded with cheese, bacon and a slathering of sour cream from TGI Fridays or Bennigans – who could resist? I haven’t eaten a potato skin in many years, but I do miss the idea of using a hollowed out potato as a vehicle for veggies and delightful things.
Potato Skins don’t have to be fried, baking them at a high temperature can create a similar crunchy exterior and a pleasantly soft center. The filling is key in any potatoes skins recipe and stuffing potatoes with steamed broccoli and a freckling of sharp cheese that melts down the sides oh-so gently is a real crowd pleaser.
Game day or night tends to be a good place to serve Broccoli Cheddar Baked Potato Skins because what people want is something crispy and slightly gooey that you can eat with your hands, while watching your favorite team.
4 russet potatoes
2 cups broccoli florets
6 ounces sharp cheddar cheese
1/3 cup light sour cream
1/2 teaspoon onion powder
1/2 cup salsa
1. Preheat oven to 400 degrees. Wash potatoes and place on a sheet pan. While still damp, sprinkle with salt. Bake in the oven for 50 minutes. Remove and let cool for 20 minutes. Turn the oven to broil.
2. Slice potatoes in half and remove the center with a spoon, leaving 1/4 inch around the perimeter. Place potatoes back on a sheet pan.
3. Place broccoli in a microwave safe bowl and add 1/2 cup water. Sprinkle with 1/2 teaspoon salt and onion powder. Cover with plastic wrap and microwave on high for 4 minutes. Remove plastic wrap and drain water from bottom of bowl, cool.
4. Spread 2 teaspoons of sour cream into each potato cavity. Stuff each potato with broccoli florets until full. Sprinkle each potato with 1/4 cup cheddar cheese. Place under broiler and cook fro 5 minutes, or until cheese is bubbling and edges are golden brown. Serve with salsa, enjoy!