Potato Skins with Scallions and Cheddar Cheese

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Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

This is a wonderful mixture based on an hors d’oeuvre my mom served at cocktail parties in my boyhood (put it on crispy round crackers and broil; serve with gin and tonics!). Of course, you can simply sprinkle grated cheddar on the skins and melt it under the broiler if you want to keep it simple, but I love the tangy deliciousness the mayonnaise gives to the cheese. If you love spicy heat, add sliced jalapeños, seeds and all. Or sprinkle with piment d’Espelette before baking.