Rachael Ray: Parmesan Stuffed Potato Skins
I know, this Rachael Ray recipe isn’t really all that different. What can I say, but I love potato skins; I’ve been craving them. I’ve been craving a lot of potatoes lately, I just love them. The little guy loves potatoes too, so it is a win-win! Truth be told we took a little road trip to watch the Hubs team play so I needed to make something that was easy so you would have a recipe today! So that’s why we have Parmesan Stuffed Potato Skins, but they were good, you should make them!
Recipe: Parmesan Stuffed Potato Skins
Parmesan Stuffed Potato Skins
Cookbook: Everyday with Rachael Ray Magazine
Total Time: 45 minutes or so, I lost track, longer then 30!
Notes: I only used 2 potatoes since there are 2 of us. Also I could cut the halves lengthwise again, after I had scooped out the inside. It wasn’t easy to do, and really I just said forget it cause it’s not like I was serving these at a party. However, if I were serving them up at a party, I’d probably cook the potatoes longer and be able to cut them. But I’m impatient so I used a little help from the microwave to get these babies soft. Oh, I also used pepperoni instead of salami, it was just too pricey for me to buy, and pepperoni is close enough for me; I like the taste better.
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- Parmesan Stuffed Potato Skins
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- Ingredients
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- cut potatoes lengthwis and bake in oven
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- scoop out inside (you can’t really tell in this picture)
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- mash the insides with breadcrumbs and add in cheese and salami
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- stuff skins and bake for about 5-10 more minutes
