Recipe Background
Is there an appetizer out there more welcoming than Cheesy Potato Skins? Maybe, but we'd be hard-pressed to find it! The potato skins are crispy and hearty, the perfect edible dish for holding up layers of melty cheese (including a melty, spicy cheese sauce) and fresh broccoli florets. The real question with Cheesy Potato Skins is if you eat them with your hands or with a fork and knife... and there are no wrong answers there!
Is there an appetizer out there more welcoming than Cheesy Potato Skins? Maybe, but we'd be hard-pressed to find it! The potato skins are crispy and hearty, the perfect edible dish for holding up layers of melty cheese (including a melty, spicy cheese sauce) and fresh broccoli florets. The real question with Cheesy Potato Skins is if you eat them with your hands or with a fork and knife... and there are no wrong answers there!
Ingredients
For the potatoes:
- 12 russet potatoes baked
- 4 tablespoons butter melted
- 1 (16-ounce) package sharp or mild cheddar cheese shredded
For the cheese sauce:
- 1 (8-ounce) block cheddar cheese freshly shredded
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
- salt to taste
- 1 teaspoon hot sauce
For serving:
- 2 heads broccoli steamed or boiled, chopped
- sour cream to taste
- red pepper flakes to taste
Directions
- If freshly baked, allow the baked potatoes to cool.
- Preheat the broiler.
- Once cool enough to handle, cut the potatoes in half lengthwise.
- Scoop the centers of the potato halves, leaving about 1/2-inch layer of the potato flesh in the skins. Reserve the scooped potato flesh for another use.
- Evenly brush the potato skins and the flesh with the melted butter.
- Place the potatoes on a baking sheet, skin-side down, and broil them until their flesh is lightly browned, about 4-6 minutes.
- Sprinkle the flesh of the potatoes evenly with 1 package of the shredded cheddar cheese.
- Broil the potatoes until the cheese is melted, about 1-2 minutes.
- Transfer the potato skins from the oven and keep them warm.
- In a bowl, add the remaining freshly shredded block of the cheddar cheese and the cornstarch and toss to combine.
- In a small saucepan over medium heat, add the evaporated milk, the salt, and the cheddar-cornstarch mixture and cook, while stirring with a wooden spoon, until the cheese is completely melted, and the sauce becomes smooth.
- Add the hot sauce and whisk to combine.
- On a serving plate, add the potato skins.
- Top each of the potato skins with some of the broccoli and then drizzle them with the cheese sauce.
- Serve the potato skins topped with the sour cream and the red pepper flakes.
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