Pre-heat oven to 350°F. Slice the potatoes in half and use a soup spoon to remove most, but not all of the meat from inside. Fry the skins for 2-3 minutes in oil until they are slightly golden brown. Remove them from the oil and allow them to cool briefly.
Top the skins with the bruschetta topping, roughly 4 oz. per skin. Sprinkle 2 oz. Monterey Jack atop each skin. Pop them in the oven and bake until the cheese has melted. Sprinkle a little parsley on top and serve.
Author's Comments
I came up with this one out of the blue... well sorta.. someone asked me for bruschetta at work.. when I showed them what we had, they thought it came already on the crackers.. Anyway.. it made me think Bruschetta most of the day.. and I thought potato.. it worked ok.. :)
When I did this the oil wasn't measured, actually fired the skins before frying a turkey.. When the skins are ready, you can go watch the game while the turkey cooks..
Instructions
Pre-heat oven to 350°F. Slice the potatoes in half and use a soup spoon to remove most, but not all of the meat from inside. Fry the skins for 2-3 minutes in oil until they are slightly golden brown. Remove them from the oil and allow them to cool briefly.
Top the skins with the bruschetta topping, roughly 4 oz. per skin. Sprinkle 2 oz. Monterey Jack atop each skin. Pop them in the oven and bake until the cheese has melted. Sprinkle a little parsley on top and serve.
Author's Comments
I came up with this one out of the blue... well sorta.. someone asked me for bruschetta at work.. when I showed them what we had, they thought it came already on the crackers.. Anyway.. it made me think Bruschetta most of the day.. and I thought potato.. it worked ok.. :)
When I did this the oil wasn't measured, actually fired the skins before frying a turkey.. When the skins are ready, you can go watch the game while the turkey cooks..
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