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CHEESE AND PEPPER STUFFED POTATO SKINS

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Servings: 12

Ingredients:

  • 6 each Russet potatoes, large, scrubbed
  • 4 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tbsp. Butter, melted
  • 1 large Red bell pepper, seeded and finely chopped
  • 1 cup Green onions, chopped
  • 1 cup Cheddar cheese, shredded

Directions:

  • 1. Preheat oven to 450°F. Wrap potatoes in foil; bake about 1 hour 15 minutes or until fork tender. Let stand until cool enough to handle. Cut each potato in half lengthwise; scoop out insides, leaving a 1/4 inch thick shell. Cut shells in half crosswise. Place shells on large baking sheet. Preheat broiler.
  • 2. Combine 1 tbsp. Frank's RedHot Sauce and butter in small bowl; brush on inside of each potato shell. Broil shells, 6-inches from heat, 8 minutes or until golden brown and crispy.
  • 3. Combine remaining 3 tbsp. Frank's RedHot Sauce with remaining ingredients in large bowl. Spoon about 1 tbsp. mixture into each potato shell. Broil 2 minutes or until cheese melts. Cut each piece in half to serve.