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Garlic Parmesan and Cheddar Skinny Potato Skins

garlic-parmesan-and-cheddar-skinny-potato-skins.jpg

Ingredients 

• 2 medium russet potatoes, scrubbed clean and dry

• Spray oil

• Gourmet Fries Seasonings Garlic Parmesan

• 2 oz Cabot's 75% Light Vermont Cheddar, shredded

• 1 cup cooked broccoli florets, chopped

Directions:

Pierce the potato with a fork a few times in numerous locations. 

Place in microwave and cook for about 5 minutes per potato.

When finished, allow to cool until it is cool enough to handle. 

Cut potatoes in half horizontally. 

Scoop out the potatoes leaving about 1/4 inch thick wall. 


To Make On the Grill: 
Preheat
 grill on medium flame to 450°. Lightly spray potato skins on both sides with oil. Season both sides with Garlic Parmesan. Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes. 


To Make In the Oven: 
Heat
 oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with Garlic Parmesan. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.