- Cook Time
- Prep Time
- 12 ServingsServings
- 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
Preheat oven to 350F.
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 450F.
While potatoes are baking, combine sour cream, hot sauce, chili power and cumin. Stir to combine and refrigerate.
Cut potatoes in half lengthwise and carefully scoop out flesh, leaving a ¼-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.
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.