Cheddar Potato Skins

5 large Russet potatoes
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
about 1 cup shredded cheddar

Preheat oven to 400 degrees.

Carefully clean the potatoes. Using a sharp knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Use the rest of the potatoes to mash, slice and fry or shred for hashbrowns.)

Pat the potato skins with oil. Then sprinkle on the salt and pepper.

Place in a single layer on a baking sheet which you’ve sprayed with cooking spray or have lightly oiled. Sprinkle with the cheddar. Parmesan and Swiss cheese are also mind-alteringly good.

Bake for about 25 to 30 minutes.

Joi
Buttermilk Press
Cat- Pause

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