Lunch: Buffalo Potato Skins

Swap greasy potato skins for these crispy, baked wedges that are seasoned with a mix of hot sauce, butter and onion powder, and served with a cool blue cheese dressing.

Ingredients

4 medium baking potatoes
2 tbsp. butter
1 tbsp. hot-pepper sauce
1/2 tsp. salt
1/4 tsp. onion powder
1/2 c. bottled lite blue cheese dressing

Instructions

Heat oven to 350 °F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450 °F. Have a rimmed baking sheet ready.
When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1 ⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.
Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

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