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Potato Skins

Crispy, buttery, garlicky, salty, creamy… These potato skins are a flavor packed indulgence.

Prep Time

30 minutes

Cook Time

1 hour 15 minutes

Difficulty

Easy


Ingredients

6 Baking potatoes

Extra-virgin olive oil

Salt and pepper, to taste

6 Tbsp Tulkoff Garlic French Fry Sauce

4-5 strips Bacon

1 cup Cheddar cheese, shredded

4 Scallions, chopped

1/2 cup Sour cream

Directions

Preheat oven to 400 degrees. Rub potatoes with olive oil, season with salt and pepper and prick a few times with a fork. Place on a foil-lined baking sheet and bake until their skins are crisp, about 1 hour. Let cool enough to handle, about 10-15 minutes.

While the potatoes are cooking, cook bacon in a large skillet over medium heat until crisp, transfer to a paper towel lined plate or wire rack. When cool to touch, crumble bacon.

Carefully cut each potato in half lengthwise. Using a spoon, scoop the flesh from each (save the scooped potatoes for another use).

Set the oven to broil. Brush 1 Tbsp of Garlic Sauce onto each potato skin, allowing any extra to pool in the center. Top with cheese and bacon. Return skins to baking sheet and broil until the cheese is melted.

Season with salt and pepper, top with sour cream and scallions and serve.

*This recipe can easily be adapted for a loaded baked potato or twice baked potato.