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Baked Potato Skins
Baked Potato Skins
45 min.
Top Chef’s Wed prepared this tasty appetizer using Puck Shredded Mozzarella
Ingredients
4 portions
6 potatoes small
piece
1 olive oil
piece
3 tbsp butter
tbsp
1 cup Puck® Shredded mozzarella cheese
cup
1 cup sour cream
cup
1 tsp salt
tsp
1 tsp black pepper
tsp
1 red pepper finely cubed
piece
2 spring onions chopped
piece
Instructions
Preheat the oven to 195 degrees. Pierce the potatoes with a fork, rub with a little oil and bake until soft. Cool
Halve the potatoes using a teaspoon and scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese (reserve a little to sprinkle on top), butter, sour cream, and season. Fill the potato-cheese mixture back into the skins, top with cubed red pepper and sprinkle with reserved shredded cheese.
Place back into the oven to melt the cheese and brown a bit. Sprinkle with chopped green onion and coriander leaves.
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