Loaded Baked Potato Skins Recipe

Update Servings
  • 1 package baby red potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 teaspoon Kosher salt
  • 1 dash pepper
  • 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 olive oil and vegetable oil, garlic and Kosher salt. Season with black pepper.

Bake upside-down at 425° for 20-30 minutes until golden (turn potatoes right side up when done).

For filling, mix 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.

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