Loaded Potato Skins
Face Rock Loaded Potato Skins
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 half Vampire Slayer, and half Pizza Cheese.
Tip – 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!
4 large Russet or Yukon potatoes, baked (bake up to several days ahead, bring to room temperature before using)
3 Tablespoons butter, melted
1 to 2 teaspoons of kosher salt
2 cups of shredded Face Rock cheddar
4 to 7 slices bacon, cooked and crumbled (or 1/2 cup bacon bits)
Sour cream, optional
Sliced green onions, optional
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.