Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

Try the amazing combination of peach jam with yellow mustard, diced spiced ham, and fried onion slices, all served on crispy potato skins topped with cheese. This appetizer is easy to make with baked potatoes, but captivates with its contrasting flavors and textures.

Ingredients:

• 4 large Russet Burbank potatoes
• 1 cup grated cheddar
• Peach preserves mixed with yellow mustard; diced ham and preserved fried onions on cheese rinds, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, cheddar cheese

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Preparation:

Step 1
• How to Make Classic Potato Skins:
  
  Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut each potato lengthwise into quarters and scoop out the flesh, leaving a 0.5 cm (1/4 inch) thick skin. Brush both sides of the skins with melted butter and season with salt and pepper.
Step 2
• Bake skin-side up at 450°F (230°C) until crisp, about 15 minutes. Fill the skins with your favorite toppings. To make cheese skins, flip them over before adding the topping, sprinkle with 1 cup of grated cheddar, and bake for another 5 minutes.

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