Potato skins with red cabbage coleslaw topcook.tomathouse.com
Ingredients:
- 4 large Russet Burbank potatoes
- Red cabbage coleslaw
- Crumbled fried bacon
- Red potato skins
Preparation:
- Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins. Brush both sides of the skins with melted butter and season with salt and pepper. Bake skin-side up at 450°F (230°C) until crisp, about 15 minutes. Top with coleslaw and crumbled bacon.
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