Scrub potatoes and prick with a fork. Bake in a 425°F oven about 50 minutes or until tender. Cool slightly, then cut lengthwise into quarters. Scoop out cooked potato in middle, leaving shells ¼ to ½ inch thick. (Use cooked potato in another recipe.)
Place potato shells, skin side down, in a baking pan and brush with butter; sprinkle with salt. Bake in a 425°F oven for 20 to 25 minutes or until crisp and lightly browned. Brush potato shells with TABASCO® Buffalo Style Sauce and sprinkle with green onion.
Top with cheeses and bake 1 to 2 minutes or until cheese melts.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above: