Buffalo Tater Skins

Don't these look delicious? I mean, mouth watering delicious? Our friend Rachel made these and posted about them on her blog. Being the nice friend that she is, she let me repost the recipe here. If you want to see all the pictures, then click the link and go read her original post..

As posted by Rachel:

For those of you who know of my addiction to practically anything with red hot sauce and blue cheese, I introduce to you another successful recipe including those two ingredients. When we went out to eat at Spragues, I got, as my main dish, a plate of buffalo potato skins. Now I know that that is a very healthy meal (introduce sarcasm at this point) but hey! they looked good! But of course, the fact of the matter is, anything good that I eat out is something I will try to replicate at home. So on with the experiment...
After checking the internet for ways to make potato skins,I settled on a method that didn't involvefrying in three cups of oil...

Start by baking the potatoes in the oven til tender.

Then when they have sufficiently cooled so that you cancut them in half and scoop out some of the insides,without burning yourself, do so...I scooped out enough potato to leave arounda quarter inch or so inside.That makes it so you're not eating justthe skin but some potato with it too.

Cut into wedges...I got about three wedges per half of potato...And then throw them back in the oven.I had mine set at 400 degrees.That will crunch them up for you.If you have a broiler handy, that would probablywork even better because it would crunch them up more.As it is, mine were ok, but I think the broiler wouldwork better.

When they're almost done baking,slather them with a melted butter/hot saucecombo and sprinkle with cheese.The cheese part is optional since you're gonna dunkthem in blue cheese anyway if you like it.But the restaurant had cheese sprinkled on theirsso I'm just takin' the idea and going with it.
All in all, I'd say they turned out pretty good! There weren't many left and they really aren't that hard to make. I took the potatoes that I scooped out of the inside and made mashed potato rolls with them for our hamburgers. So if you're creative, you won't waste any of the potato. That was one of my main concerns is that I'd make them but waste some part of the potato because you only use mainly the skins.