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Loaded Potato Skins with Bacon and Cheese

AmericanMediumPrep: 15 minCook: 45 minServes: 4

Crispy potato skins loaded with melted cheese, crispy bacon bits, and a dollop of sour cream. The ultimate game-day appetizer.

Ingredients

  • 1 bag Bowl & Basket Red Potatoes (5 lb)

  • 2 packages Bowl & Basket Shredded Cheese (8 oz cheddar)

  • 2 containers Bowl & Basket Sour Cream (16 oz)

  • 6 slices bacon cooked and crumbled

  • 2 tbsp olive oil

  • Chives for garnish

Directions

Step 1: Preheat oven to 400°F. Scrub 8 medium red potatoes and poke with a fork.

Step 2: Bake potatoes directly on oven rack for 40-45 minutes until tender.

Step 3: Let cool slightly, then halve lengthwise. Scoop out most of the flesh, leaving 1/4 inch shell.

Step 4: Brush potato skins inside and out with olive oil. Season with salt and pepper.

Step 5: Arrange on a baking sheet, cut side up. Bake 10 minutes until crispy.

Step 6: Fill each skin with shredded cheese and crumbled bacon. Bake 5 more minutes until cheese melts.

Step 7: Top with a dollop of sour cream and chopped chives before serving.

Chef's Tip: Scoop out the potato flesh and save it for mashed potatoes another day. Broil at the end for extra crispy edges.

Save by using Bowl & Basket red potatoes, shredded cheese, and sour cream are all on sale this week. and Serve with Ranch or blue cheese dressing for dipping.

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