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  • Farmer's All Natural

Game Day Potato Skins

A classic appetizer that's easy to make and always a crowd pleaser!


  • 6 small Russet potatoes

  • 2 tablespoons olive oil

  • salt and pepper to taste

  • 1 1/4 cups shredded cheddar cheese

  • 3/4 cup bacon cooked and crumbled

  • 3/4 cup Royal Crest Dairy sour cream

  • 1/3 cup green onions sliced

  • cooking spray


  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.

  • Prick the potatoes with a fork and bake for one hour or until softened.

  • Cut the potatoes in half. Carefully scoop out the insides of each potato half, leaving a 1/4 - 1/2 inch rim.

  • Turn the oven heat to 450 degrees F. Brush the potato skins with olive oil and season with salt and pepper to taste.

  • Bake the potato skins for 10 minutes, then flip them over and bake for 10 minutes on the other side.

  • Fill each potato skin with cheese and bacon. Return to the oven and bake for 2-3 minutes or until cheese has melted.

  • Place the sour cream in a piping bag or resealable freezer bag with one corner snipped off. Pipe a dollop of sour cream onto each potato.

  • Sprinkle with green onions, then serve immediately.

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