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Loaded Potato Skins

Bite-size potato skins loaded with the best toppings!

Prep Time:  5 minutes   |   Cook Time:  1 hour, 5  minutes   |   Total Time:  1 hour, 10  minutes   |    Servings:  4

Ingredients:

Loaded Potato Skins

  • 4 large russet potatoes
  • 1 tablespoon  Carlini  Pure Olive Oil
  • 1 teaspoon  Stonemill  Iodized Salt

Broccoli, Bacon and Cheese

  • 1 cup  Season's Choice  Steamable Broccoli Florets
  • 2.5 ounces  Tuscan Garden  Real Bacon Bits
  • 2 cups  Happy Farms  Shredded Cheddar Cheese
  • 2 teaspoons  Stonemill  Iodized Salt
  • 2 teaspoons  Stonemill  Ground Black Pepper
  • 1 cup  Friendly Farms  Sour Cream
  • 2 bunches green onions, sliced

Chili Cheese

  • 15 ounces  Brookdale  Chili with Beans
  • 2 cups  Happy Farms  Shredded Cheddar Cheese
  • 1 cup  Friendly Farms  Sour Cream
  • 2 bunches green onions, sliced

Steak and Blue Cheese

  • 1 Black Angus Top Sirloin Steak, cooked to medium-rare, diced
  • 8 ounces  Happy Farms  Cream Cheese, room temperature
  • 5 ounces  Happy Farms Preferred  Blue Cheese Crumbles, divided
  • 1 teaspoon  Stonemill  Crushed Red Pepper
  • ¼ teaspoon  Stonemill  Ground Black Pepper
  • 1 teaspoon  Stonemill  Iodized Salt

Buffalo Ranch Chicken and Avocado

  • 2  Kirkwood  Fresh Chicken Breasts, cooked and cubed
  • 1 cup  Happy Farms  Shredded Cheddar Cheese
  • 2 avocados, diced
  • ¼ cup  Tuscan Garden  Ranch Dressing
  • ¼ cup  Burman's  Hot Sauce

Directions:

  1. Preheat oven to 350°.
  2. Rinse potatoes and rub with oil and salt.
  3. Bake for 40 minutes or until soft when pierced with fork.
  4. Let cool for 5 minutes. Slice into ½-inch rounds and place on a baking sheet. Scoop out a small pocket from each potato, leaving a sturdy shell. Choose one of the fillings below.

Broccoli, Bacon and Cheese

Directions:

  1. Steam broccoli according to package instructions. Chop into small pieces and place in a bowl.
  2. Add bacon, cheese, salt and pepper and combine thoroughly.
  3. Divide evenly among potato pieces and bake for 15 minutes or until cheese is melted.
  4. Top with sour cream and green onions.

Chili Cheese

Directions:

  1. In a medium bowl, combine chili and cheese.
  2. Divide evenly among potato pieces and bake for 15 minutes or until cheese is melted.
  3. Top with sour cream and green onions.

Steak and Blue Cheese

Directions:

  1. In a medium bowl, combine steak, cream cheese, 3 ounces blue cheese crumbles, crushed red pepper, black pepper and salt.
  2. Divide evenly among potato pieces. Sprinkle with remaining blue cheese. Bake for 10 minutes or until cheese has melted.

Buffalo Ranch Chicken and Avocado

Directions:

  1. In a medium bowl, combine all ingredients.
  2. Divide evenly among potato pieces. Bake for 15 minutes or until cheese is melted.

Recipe courtesy of Chef Alyssa,  ALDI Test Kitchen