Ingredients
-
3
-
-
4
-
1 1/2
-
1/2
-
1/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Greek Potato Skins, You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge Continue on to the last steps just before serving These go over well with sports fans, however I think you’ll want to make more than 32!, Bergy, this recipe is absolutely FABULOUS!!!! The crispy potato skins go so well with the herbed and partially melted feta cheese Mmmm, soooo yummy! I luved the ease of preparing this recipe and how amazing it tasted in the end Its fit for company for sure, but also simple enough to make it often for yourself A real winner! used low-fat feta cheese and just 1/2 ts oil, which worked out really well THANK YOU SO MUCH for sharing this wonderful recipe with us! Made and reviewed for the Mediterranian Event in the Photo Forum and The Herb of The Month Club in the French Forum April 2010
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Steps
|
1
Done
|
Heat Oven 400f, Prick the Potatoes and Bake 1 Hour or Until Done. |
|
2
Done
|
Cool Potatoes Slightly, Cut in Half, Lengthwise and Scoop Out the Pulp Leaving a 1/4" Shell (reserve Pulp For Another Use) Cut Skins in Half Lengthwise Again and Then Cut in Half Crosswise (you'll Have 32 Pieces) Brush Skins Generously With With Oil. |
|
3
Done
|
Bake 5 Minutes. |
|
4
Done
|
Combine the Remaining Ingredients and Top the Skins With the Cheese Mixture. |
|
5
Done
|
Drizzle With a Little Oil and Broil For 2-3 Minutes Until Cheese Is Bubbly. |
