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Potato Skins

July 19, 2013

Potato Skins

Don’t get me wrong–I absolutely love summer and I don’t want to think about the fact that school starts in 3 weeks. But I’ll get over it quickly, because once school starts it means the NFL does too. My favorite day of the week is NFL Sunday. I just love it. We made these potato skins last weekend and the whole time I was eating them I was thinking how perfect they’d be for Game Day (with a bowl of chili). I can’t wait! The countdown is on…September 8! Go Steelers!



olive oil


shredded cheese (your choice, I used cheddar)

sour cream

ranch dressing

chives, green onions, cilantro, jalapeno (and any other toppings you want!)

Preheat your oven to 425°. Scrub the potatoes, prick them with a fork and bake them for about 45 minutes (or until they are tender).

Cook bacon, then crumble and set aside. Mix some sour cream and ranch together and set aside.

When potatoes are finished baking, remove them from the oven (keep the oven on) and let them cool enough for handling. Slice them in half lengthwise and scoop out the pulp, but don’t scrape it out right up against the skin, leave a bit of a border. Cut the skins in half again, you will be left with pieces you can eat in 3-4 bites. Brush the pieces with olive oil, then bake them again for about 10-15 minutes, until they are crisp and browned. Remove the skins from the oven and sprinkle them with shredded cheese, then back into the oven until the cheese is melted.

Top the potato skins with the sour cream and ranch mixture, bacon crumbles, green onions, cilantro and anything you like. Serve while hot.

One Comment leave one →
  1. November 12, 2013 7:43 am

    These look delicious! A great idea for easy Holiday bites.

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