Sunday, May 16, 2010

Loaded Potato Skins

Wow. These were a lot of fun to make and even more fun to eat.

I took about 6-7 russets and baked them in the oven until soft, about an hour. I let them cool down until I could easily handle them, and sliced each on in half. I scooped out the insides and set aside in a bowl. I wound up adding Tofutti sour cream, daiya cheddar and daiya mozzarella to the insides along with some butter and homemade bac-os, stirred it all up and scooped it back inside the potatoes. I baked a while longer, added a mix of cheddar and mozz daiya to the tops of the potatoes along with the rest of the bac-os and broiled until the cheese melted. I sprinkled green onions on the tops and devoured.

Here's a close-up of the potatoes:

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