- 4 medium russet potatoes
- 1 tablespoon snipped fresh chives
- 1 ½ cups shredded cheddar cheese
- ½ cup ground linguiça
- ¼ cup butter, melted
- Poke potatoes with a fork on both sides. This will prevent them from bursting in microwave
- Microwave potatoes for 6 minutes. Turn over potatoes and microwave for another 6 minutes. Cook a little longer if potatoes are not fully cooked. Potatoes should be soft.
- When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato. Resulting in three 1/2-inch slices per potato (the 2 skin ends and the middle). Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato (see image)
- With a spoon, scoop some of the potato out of each skin, being sure to leave about ¼ inch of potato inside of the skin.
- Brush the entire surface of each potato skin, inside and outside, with the melted butter.
- Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
- Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
- Sprinkle the ground linguiça onto the cheese.
- Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot