Potato skins are a crowd-pleasing favorite for game days,
gatherings, and even as a side dish. We pre-baked our potatoes a day ahead of
time for quick time-to-table preparation. This recipe works well with any of
our plain or savory cheddars. Here we’ve used Vampire Slayer and Cheddar.
Ingredients
4 large Russet or Yukon potatoes, baked (bake up to several
days ahead, bring to room temperature before using)
4 to 7 slices bacon, cooked and crumbled (or 1/2 cup bacon
bits)
Sour cream, optional
Sliced green onions, optional
Directions
Preheat oven to 400*. Slice your potatoes cross-wise into ¾”
slices. Scoop out a light depression from the middle of each slice, making sure
not to break through the bottom of the potato.
Brush each round with melted butter, sprinkle with salt, and
place in oven for 8 minutes to crisp up the surface.
Remove from oven, top with cheddar, bacon and green onion (if using). Bake until the cheese is melted (about 5-8 minutes).
Remove from oven, add sour cream (if desired) and serve warm.
Recipe Note
Adding the bacon and green onion prior to cooking ensures they melt into the cheddar and are less likely to get scattered during a bite!
