Recipe Background
Crispy potato skins topped with melty cheese, spicy sauce, and fresh broccoli.
Is there an appetizer out there more welcoming than Cheesy Potato Skins? Maybe, but we'd be hard-pressed to find it! The potato skins are crispy and hearty, the perfect edible dish for holding up layers of melty cheese (including a melty, spicy cheese sauce) and fresh broccoli florets. The real question with Cheesy Potato Skins is if you eat them with your hands or with a fork and knife... and there are no wrong answers there!
Ingredients
For the potatoes:
- 12 russet potatoes baked
- 4 tablespoons butter melted
- 1 (16-ounce) package sharp or mild cheddar cheese shredded
For the cheese sauce:
- 1 (8-ounce) block cheddar cheese freshly shredded
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
- salt to taste
- 1 teaspoon hot sauce
For serving:
- 2 heads broccoli steamed or boiled, chopped
- sour cream to taste
- red pepper flakes to taste
Directions
- If freshly baked, allow the baked potatoes to cool.
- Preheat the broiler.
- Once cool enough to handle, cut the potatoes in half lengthwise.
- Scoop the centers of the potato halves, leaving about 1/2-inch layer of the potato flesh in the skins. Reserve the scooped potato flesh for another use.
- Evenly brush the potato skins and the flesh with the melted butter.
- Place the potatoes on a baking sheet, skin-side down, and broil them until their flesh is lightly browned, about 4-6 minutes.
- Sprinkle the flesh of the potatoes evenly with 1 package of the shredded cheddar cheese.
- Broil the potatoes until the cheese is melted, about 1-2 minutes.
- Transfer the potato skins from the oven and keep them warm.
- In a bowl, add the remaining freshly shredded block of the cheddar cheese and the cornstarch and toss to combine.
- In a small saucepan over medium heat, add the evaporated milk, the salt, and the cheddar-cornstarch mixture and cook, while stirring with a wooden spoon, until the cheese is completely melted, and the sauce becomes smooth.
- Add the hot sauce and whisk to combine.
- On a serving plate, add the potato skins.
- Top each of the potato skins with some of the broccoli and then drizzle them with the cheese sauce.
- Serve the potato skins topped with the sour cream and the red pepper flakes.
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