About the Recipe
Indulge in the delectable allure of these crispy, cheesy, and utterly irresistible potato skins. A true crowd-pleaser and game-day sensation, these perfectly crunchy potato boats are generously loaded with sizzling bacon, a generous blanket of melted, bubbly cheddar cheese, and a dollop of cool sour cream.
Each bite is a symphony of texture and flavor, from the perfectly seasoned, extra-crispy shell to the rich and savory toppings. While the classic combination is a safe bet, don’t hesitate to experiment and add your favorite fixings, such as zesty green onions or spicy jalapeños. This fun, hands-on appetizer is guaranteed to disappear from the plate in minutes.
Ingredients
1 bag baby red potatoes
1 bag colby jack cheese
1 package bacon bits
1 bunch of fresh chives
Preparation
Take red potatoes and slice them in half.
Use a melon baller to remove the insides.
Place the potatoes on a parchment-lined sheet pan.
Bake at 400 degrees Fahrenheit for 45 minutes.
Remove from the oven and top with your favorite toppings. Get creative!
Return them to the oven and bake for an additional 5 to 10 minutes.
Notes