Game Day Starters

Kick Off the Big Game with These Twice Baked Potato Skins


- 16 baby potatoes

- 2 tbsp olive oil

- Salt and black pepper

- 1/2 cup shredded cheddar cheese

- 1/4 cup sour cream or plain Greek yogurt

- 2 tbsp chives

- 1 tbsp melted butter

- 2 strips of cooked bacon, crumbled


1. Preheat oven to 450 degrees. Prick each potato with a fork and arrange on a microwave-safe plate lined with paper towels.

2. Microwave on high for eight minutes, flipping halfway through.

3. Halve potatoes and scoop the middles into a bowl, leaving 1/4 inch of potato around the edges.

4. Arrange the halves skin side up on a baking sheet. Brush with olive oil and salt.

5. Bake for 10 minutes or until the skins are crispy. Remove from oven and set the oven to broil.

6. Add cheese, sour cream, scallions, butter, one teaspoon salt and 1/2 teaspoon pepper to the filling bowl. Stir to combine.

7. Scoop the mixture into the potato halves. Then, return to the oven one last time and broil until the cheese melts and begins to bubble. Remove from oven and top with extra bacon bits and parsley if desired. Serve warm.

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