Loaded Baked Potato Skins Recipe

  • 1 package Baby Red Potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 4 cloves Garlic Pressed
  • 1 teaspoon kosher salt
  • Pepper
  • Filling
  • 4 ounces Chive and Onion Cream Cheese Spread
  • 1/4 cup sour cream
Cut potatoes in half and then cut a little sliver off the bottom of the halves so that they are flat. Use a melon baller to scoop a small amount of the pulp out of the middle of the potato to make room for the filling. Coat the potato halves with a mixture of 2 tablespoons olive oil and 2 tablespoons vegetable oil, 4 cloves of garlic pressed, and 1 teaspoon Kosher salt and shake pepper all over potatoes. Bake upside-down at 425° for 20-30 minutes until golden (turn potatoes right side up when done). Filling: Mix Chive and onion cream cheese spread and sour cream together in a bowl and put in a small zip lock bag. Seal and cut tiny bit off one corner and then pipe into the potato boats. Optional toppings: Shredded cheddar cheese, bacon bits, fresh chives. Makes 24 potato skins.
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