The classic combination of thinly sliced steak, peppers, and onions topped with melty provolone cheese has gotten us pretty far at Delish. We’ve stuffed them into egg roll wrappers, on top of crusty bread, and even soup.
One territory we haven’t delved as deep into is a TGI Fridays staple: the humble potato skin. Once we made these Big Mac potato skins, though, we were hooked. They can be a great bar snack, or, in this case, an entire lunch or dinner. C’mon, it’s got veggies, protein, and yes, potatoes don’t offer much, BUT most of their nutrients are in the skin anyway. Let’s dub it healthy-ish. Heavy on the “ish.”
They’re incredibly easy to make, too. Poke your russets all over with a fork, then slather them all over with olive oil, salt, and pepper. Toss ’em in a hot oven and get to work on your fillings. When they’re done all you gotta do is halve them and scoop out their centers with a spoon.
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