Crispy potato skins stuffed with creamy mashed potato, bacon, cheese, and sour cream. The ultimate game day appetizer or side dish that everyone loves!
4 large red potatoes (about 3 lbs)
2 cups shredded cheese
1 cup sour cream
4 slices bacon, cooked and crumbled
4 tbsp butter
1/4 cup milk
3 green onions, sliced
2 tbsp olive oil
Salt and pepper to taste
Step 1: Preheat oven to 400°F. Scrub potatoes clean and pierce each several times with a fork. Bake directly on oven rack for 50-60 minutes until very tender.
Step 2: Let potatoes cool for 10 minutes. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch attached to the skin. Reserve the scooped potato.
Step 3: Brush potato skins inside and out with olive oil and season with salt and pepper. Place skin-side up on a baking sheet and bake for 10 minutes until crispy.
Step 4: Meanwhile, mash the reserved potato flesh with butter, milk, 1 cup shredded cheese, half the sour cream, salt, and pepper until smooth and creamy.
Step 5: Remove potato skins from oven and flip them over. Fill each skin generously with the mashed potato mixture.
Step 6: Top each loaded skin with remaining shredded cheese and crumbled bacon.
Step 7: Return to oven and bake for 10-12 minutes until cheese is melted and bubbly.
Step 8: Remove from oven and top each with a dollop of sour cream and sliced green onions. Serve hot.
Chef's Tip: Bake potatoes until very tender for easiest scooping. Leave about 1/4 inch of potato flesh attached to the skin for structure. These can be assembled ahead and baked just before serving.
Save by using Bowl & Basket red potatoes are on sale at $4.99 for 5 lbs, and shredded cheese is 2/$4 this week. and Serve with Ranch dressing for dipping and celery sticks.
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