Cheddar Potato Skins

Makes 2 dozen

6 baking potatoes

1 c. finely shredded Cheddar cheese

2 T. green onion, finely chopped

1/8 t. garlic powder

Garnish: sour cream, salsa

Bake potatoes at 425 degrees for 40 to 50 minutes, until tender. Quarter each potato lengthwise and scoop out insides, leaving 1/2-inch thick shells. Arrange potato shells skin-side up on an ungreased baking sheet; spray skins evenly with non-stick vegetable spray. Bake, uncovered, at 425 degrees for 20 to 25 minutes, until crisp. Turn shells skin-side down. Toss together cheese, onion and garlic powder; sprinkle evenly over shells. Return to oven for an additional 2 minutes, until cheese melts. Serve with sour cream and salsa.

Great for a kids’ party…serve finger foods on a plastic flying disc for each child. What fun!