I got to set the oven to 400 and we are going to bake this for about an hour. Alright one hour later we can go ahead and take the potatoes out. By which pretty good, the skin should be a little bit cribrum. Okay now the potatoes are cool we got to go ahead and slice each one of them in half. Lengthwise, take a big spoon and scoop out the middle of the potato. And so you have about a quarter inch thick potato skin.
We are going to go ahead and brush the potato skins with a little bit of butter, I don’t have a brush so I am going to use a spoon. Alright, we are going on ahead and load this up on the grill. For right now, we are put them face down and there already here and sizzling.
We are going to do this toppings while the skin are on the grill, the first thing we have is some chopped green chives. We’re going to add some grated swiss cheese and we are also going to cut up into little strips and some salami. We got a colorful array of toppings so we can put on these potato skins, let’s go check them now.
They look pretty crispy the edges are a little bit charred and a little bit brown. But the inside is still a little bit mushy. Which is good for the potatoes, we’ll start with the salami, we’re just kind of sprinkle on. And then we’ll add some chives and we’ll top it off with some swiss cheese. And finish this off, we will stick on underneath the broiler on high for about four to five minutes until the cheese has melted.
And has gone a little bit crispy.
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