Disculpa, pero esta entrada está disponible sólo en Inglés Estadounidense.
Ingredients
Serves 6
- 6 medium russet potatoes, baked and cooled
- 4 ounces cream cheese
- 1/4 cup milk
- 1 cup grated sharp cheddar cheese
- Salt and pepper
- Optional mix-ins: Chopped green onion or chive, cooked crumbled bacon, corn kernels, diced cooked chicken or ham
Instructions
- Cut cooled baked potatoes in half lengthwise. Carefully scoop out the center without damaging the skin, and transfer the scooped-out potatoes to a large bowl.
- Put the potato skins on a rimmed baking sheet.
- Add the cream cheese, salt, pepper and milk to the bowl of potatoes, and mash until creamy.
- Stir in any optional added ingredients, such as chopped green onions, chives or bacon bits.
- Fill the potato skins with the cheese and potato mixture. Top with the shredded cheese.
- Place the tray of filled potato skins in the freezer for about 1 hour. Once they’re frozen solid, you can transfer them to a container or zip-top bag with as much air removed as possible for long-term storage.
- To heat and serve: Defrost the potato skins before using. Place them on a baking tray and cook in a preheated 450 degree oven for 15-20 minutes, until they’re slightly crisp and heated all the way through.
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