Potato Skins, 4 Different Ways

Instructions

1. 01Header: Blazing Buffalo_® Style Chicken Potato Skins
2. 02Heat oven to 400º F.
3. 03Pierce each potato with a fork. Add potatoes to a baking sheet and bake for 60-70 minutes, until soft.
4. 04Remove potatoes from the oven and let them cool for about 10 minutes.
5. 05Cut each potato in half lengthwise. Scoop out the inside of each potato, making sure to leave a thin layer of potato on the sides.
6. 06Coat the insides of the potato skins with the olive oil. Lay the skins on the baking sheet and bake for 10 minutes.
7. 07After the potato skins have baked for 10 minutes, remove them from the oven and fill each potato skin with the Blazing Buffalo Chicken Dip, then top evenly with both cheeses.
8. 08Place the potato skins back in the oven and bake for another 15 minutes, or until the cheese is brown and crispy.
9. 09Remove the potato skins from the oven and garnish with chives and a dressing of choice.
10. 10Serve and enjoy!
11. 11Header: Reuben Potato Skins
12. 12Heat oven to 400º F.
13. 13Pierce each potato with a fork. Add potatoes to a baking sheet and bake for 60-70 minutes, until soft.
14. 14Remove potatoes from the oven and let them cool for about 10 minutes.
15. 15Cut each potato in half lengthwise. Scoop out the inside of each potato, making sure to leave a thin layer of potato on the sides.
16. 16Coat the insides of the potato skins with the olive oil and season with salt and pepper. Sprinkle 1 cup of shredded Swiss cheese evenly among the potato skins, then bake for about 10 minutes, or until cheese is melted.
17. 17Meanwhile, heat the corned beef and sauerkraut in a skillet on low until warmed through.
18. 18Divide warm corned beef and sauerkraut among the potatoes, then top with the remaining cheese and garnish with Russian dressing.
19. 19Serve warm and enjoy!
20. 20Header: Jalapeño Popper Potato Skins
21. 21Heat oven to 400º F.
22. 22Pierce each potato with a fork. Add potatoes to a baking sheet and bake for 60-70 minutes, until soft.
23. 23In the meantime, combine the cream cheese, cheddar, colby jack, cilantro, chives, garlic powder, and crushed red pepper in a bowl. Set aside.
24. 24Remove potatoes from the oven and let them cool for about 10 minutes.
25. 25Cut each potato in half lengthwise. Scoop out the inside of each potato, making sure to leave a thin layer of potato on the sides.
26. 26Coat the insides of the potato skins with the olive oil, then fill each with the cream cheese mixture. Lay the skins on the baking sheet and bake for 10 minutes.
27. 27Top with bacon crumbles and fresh jalapeño slices.
28. 28Header: Southwestern Potato Skins
29. 29Heat oven to 400º F.
30. 30Pierce each potato with a fork. Add potatoes to a baking sheet and bake for 60-70 minutes, until soft.
31. 31Remove potatoes from the oven and let them cool for about 10 minutes.
32. 32Cut each potato in half lengthwise. Scoop out the inside of each potato, making sure to leave a thin layer of potato on the sides.
33. 33Coat the insides of the potato skins with the olive oil. Sprinkle shredded cheese and chicken evenly among the potato skins, then bake for about 10 minutes, or until cheese is melted.
34. 34Top with guacamole, and a garnish of green onion, salsa, and black beans.

Made with

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Vermont Cheddar Cheese - Yellow

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Whole Milk Mozzarella Cheese

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Blazing Buffalo_® Style Chicken Breast Dip

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Gold Label Imported Switzerland Swiss_® Cheese

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Corned Beef Top Round

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Sauerkraut

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Sharp Wisconsin Cheddar Cheese - Yellow

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Bold 3 Pepper Colby Jack_® Cheese

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Bold Chipotle Gouda Cheese

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Bold Chipotle Chicken Breast