Spicy Buffalo Potato Skins

"Here's a good way to get your kids to eat broccoli! To make things easier, bake the potatoes up to a day ahead of time, wrap in a clean tea towel and refrigerate until needed."
 
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Ready In:
30mins
Ingredients:
5
Serves:
3-6
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ingredients

  • 3 large potatoes, baked until tender
  • 3 tablespoons melted butter
  • 4 teaspoons hot pepper sauce
  • 1 12 cups broccoli florets, cut in half
  • 6 tablespoons bleu cheese salad dressing
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directions

  • Preheat oven to 375.
  • When potatoes are cool enough to handle, cut each in half lengthwise.
  • Scoop out center flesh from the potato halves, leaving a shell about 1/4-inch thick.
  • Arrange the potato skins cut-side up on a baking sheet.
  • In a medium bowl, mix melted butter with hot sauce until well blended.
  • Stir in the broccoli, tossing to coat with the butter mixture.
  • Divide broccoli mixture evenly among potato skins, mounding if necessary.
  • Use the remaining butter in the bowl to drizzle over the filled potato skins.
  • Bake uncovered for 12-15 minutes until the potato skins are nicely browned and the broccoli is crisp-tender.
  • Just before serving, drizzle 1 tablespoon blue cheese dressing over each potato.
  • Serve warm.

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Reviews

  1. Well, my kids didn't eat these (the blue cheese) but Dh and I somehow managed to get through them all. Lovely baked potato recipe and the blue cheese dressing was a great topping. Thanks SG.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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