Cajun Potato Skins
Stretch your grocery dollar by using the scooped-out pulp of the potatoes for mashed potatoes one night, then you can use the skins to prepare these delicious, spicy potato skins the next night.
4 russet potatoes, baked
1/2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1/8 tsp cayenne pepper
1/8 tsp paprika
4 slices crisp-fried bacon
1/2 cup green onions, sliced
1 cup sour cream
Preheat broiler. Cut potatoes lengthwise into quarters. Scoop out 3/4 of the pulp; reserve for another purpose.
Place potatoes on broiler pan or baking sheet. Broil 4 inches from heat source for 8 minutes or until golden.
Sprinkle potatoes with Cheddar, Swiss, cayenne pepper, paprika and bacon.
Sprinkle with green onions. Broil for 3 minutes or until cheese bubbles. Serve hot with sour cream for dipping.
You can save a lot of time by baking the potatoes in the microwave. Prick each potato with a fork. Place them in the microwave and cook on HIGH for 5 minutes per potato. Let them cool, even overnight in the refrigerator if you prefer, before continuing with the recipe.