large russet potatoes (about 3/4 pound each), scrubbed
4
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce, divided
2
tablespoons butter, melted
1
large red bell pepper, seeded and finely chopped
1
cup chopped green onions
1
cup (4 ounces) shredded Cheddar cheese
Prep Time
30 minutes
Cook Time
1 hour 20 minutes
1. Preheat oven to 450°F. Wrap potatoes in foil; bake about 1 hour 15 minutes or until fork-tender. Let stand until cool enough to handle. Cut each potato in half lengthwise; scoop out insides,* leaving a 1/4-inch-thick shell. Cut shells in half crosswise. Place shells on large baking sheet.
2. Preheat broiler. Combine 1 tablespoon Frank's RedHot Sauce and butter in small bowl; brush onto inside of each potato shell. Broil shells, 6 inches from heat, 8 minutes or until golden brown and crispy.
3. Combine remaining 3 tablespoons Frank's RedHot Sauce with remaining ingredients in large bowl. Spoon about 2 tablespoons mixture into each potato shell. Broil 2 minutes or until cheese melts. Cut each piece in half to serve.
*Reserve leftover potato for mashed potatoes, home-fries or soup.
Cheese and Pepper Stuffed Potato Skins
