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- 6 russet potatoes
- 3 tablespoons unsalted butter, melted
- Salt & Pepper
- ¼ cup grated parmesan cheese
- 1 cup grated sharp cheddar cheese
- 1 cup grated muenster cheese
- 3-4 tablespoons Silver Spring Beer’n Brat Mustard
- ¼ cup sour cream
- Bunch scallions, finely chopped
Preheat the oven to 350 degrees. Place the potatoes on the rack and bake for one hour.
Remove the potatoes from the oven and let cool slightly. Cut each in half, lengthwise, scooping out the cooked potato, leaving about a ¼-inch shell. You can save half of the cooked potato flesh for another use.
Increase the oven temperature to 450 degrees. Place the shells on a sheet pan. Brush both sides of the hollowed out shells with the melted butter and season with salt and pepper. Cook for about 15 minutes or until crisp.
Combine in a medium bowl: half of the potato flesh, cheeses, and 3 tablespoons Silver Spring Beer’n Brat Mustard.
Fill the shells with the cheese mixture. Place back in the oven for about 8-10 minutes, until golden.
Mix the sour cream and remaining Silver Spring Beer’n Brat Mustard together. Chop the scallions.
Remove the potato skins from the oven. Add a dollop of the mustard mixture to the top along with some scallions.
Recipe courtesy of Silver Spring Foods
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