Prep Time: 15 minutes
Cook Time: 1 hour 20 mins
Total Time: 2 hours
 
Serves: 12
Yield: 24 skins
Kosher Designation: Dairy
Difficulty: Beginner

Ingredients

• 6 medium russet potatoes, washed
• 1/2 cup sour cream
• 2 tablespoons hot sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup shredded cheddar cheese
• 2 green onions, coarsely chopped

Preparation

1. Preheat oven to 350 F.
2. Pierce potatoes all over with a fork and wrap each one in foil. Bake for about 1 hour or until tender. Remove from oven and cool. Raise oven temperature to 450 F.
3. While potatoes are baking, combine sour cream, hot sauce, chili power and cumin. Stir to combine and refrigerate.
4. Cut potatoes in half lengthwise and carefully scoop out flesh, leaving a 1/4-inch border of flesh and skin intact. Discard flesh or save for another use. Cut scooped skins in half again lengthwise so each potato yields 4 skins.
5. Place skins, flesh side down, on a greased baking sheet and spray lightly with cooking spray. Bake 15 minutes or until crisp. Flip skins over and sprinkle with cheese. Return to oven for 4 to 6 minutes or until cheese is melted. Garnish with a dollop of sour cream mixture and sprinkle with green onions.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.  For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show, visit her online at blog.kosher.com.