STUFFED POTATO SKINS
Servings
12
servingsTotal time
1
hourAdd these stuffed potato skins to your playbook of gameday appetizerws. Crisped in the oven until the edges are golden, these boats carry a classic payload of melted sharp cheddar, crispy bacon bits and fresh scallions. We add in our Spud Spice for a delicious herby lift. Served with a chilled dollop of sour cream, these skins are a reliable, handheld treat that always disappear first.
Ingredients
8 slices bacon, fried crisp and crumbled
6 small russet potatoes
1.5 cups sour cream, plus more for serving
1 stick butter
2 Tbsp Spud Spice
1.5 cups shredded sharp cheddar cheese
1 bunch scallions, slivered
Instructions
- Preheat oven to 375°F.
- Microwave the potatoes until fork tender. Slice lengthwise and scoop out and reserve the flesh.
- Place the scooped out potato skins cut side down on a baking sheet. Brush with Garlic Extra Virgin Olive Oil. Bake until the edges are browned and crispy – about 20 minutes.
- While the potato skins are baking, make the filling. Melt the butter and Spud Spice in a pot over low heat. Place the potato flesh in the pot and use a potato masher to break up the potato flesh. Combine with the melted butter and Spud Spice.
- Fold in the sour cream. Fold until just combined taking care to not over work the potatoes. Fold in 1 cup cheese and about 3/4 of the chopped scallions. Fold in the chopped, cooked bacon until just combined.
- Turn off the heat and spoon the filling into the potato skins. Return to the oven for 8 minutes. Open the oven and top with the reserved cheddar cheese and bake until the cheese is melted. Serve with sour cream and the reserved scallions.
