Amy’s Cheesy Potatoes

On a recent night, I came home from work and told Dennis I wanted potato skins for dinner -  something easy, cheesy and crisp. I was already salivating about it in my mind’s eye.

But Dennis informed me that “real” potato skins are no easy deal. They are baked for an hour, scooped, deep fried, then broiled with toppings. Boy, that sounded like a lot more work than I was up for. Wasn’t there an easier way to do it? This is what we came up with…

First, clean the potatoes (we used large red skinned potatoes) and massage some olive oil, salt and pepper into the skins. Be sure to prick them with a fork so they don’t explode. Then toss them in the oven at about 350 degrees and forget about them for a while (45 mins- hour). When they’re soft and cooled a bit, halve them and scoop the insides into a bowl. Mash it up with cheddar cheese, parmigiana cheese, a little cream or milk, a little butter and some herbs (imagine cheesy mashed potatoes). Spoon the filling back into the skins and bake for about 10 minutes more. Serve with something leafy and green.

Don’t count on having leftovers!

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