Super Bowl spreads are often full of fried foods; why not switch it up with these baked potato skins that you would swear were fried. Another plus to this recipe is the cost; If you are on the hunt for cost effective appetizers, this is the recipe for you!
These potato skins are the perfect vehicle for all sorts of creative toppings.
– The traditional: Cheese, Bacon, and Chives
– BBQ Pulled Pork and shredded gouda cheese
– Beef Barbacoa, White cheddar cheese, pico de gallo
– Marinara Sauce, mozzarella, and diced pepperoni
– Steamed Broccoli and Cheddar Cheese
- 8 Small/ Medium Russet Potatoes
- 1/4 C Canola Oil
- 2 C Cheddar Cheese, shredded
- 5 slices of thick cut bacon, chopped
- 1/4 C salted butter, melted
- kosher salt
- dipping sauce
- 1/2 C plain greek yogurt
- 1 packet of ranch mix
- 1 tsp parsley
- 1/4 tsp garlic powder
- Preheat oven to 400 degrees
- Wash and pat dry potatoes. Brush outsides with canola oil and sprinkle with kosher salt
- Bake till fork tender. About 50 minutes.
- Let cool for 10 minutes.
- cut each potato in half and scoop out majority of the filling. Leave a little potato to keep the edges.
- Brush inside and outside with butter. Season with pepper.
- Place on sheet pan face down (skin side up) and cook in oven for 10 minutes.
- Turn the oven to broil. Flip the potatoes over and broil for 7 minutes.
- Remove from oven and add toppings.
- Place back under the broiler for 4-5 minutes or until toppings are warm and melty.
- Serve warm with dipping sauce!
1. Don’t over cook the potatoes! It will make it hard to scoop out the filling and keep the edges in tact.
2. Try making a spicy ketchup dipping sauce. Mix 1/2 C Ketchup with 1 tbsp of sriracha.
3. Use the scooped out potato and make my white cheddar mashed potatoes as an easy side for dinner.