Who doesn’t love potato skins? They’re slightly crispy on the outside, tender on the inside and stuffed with all kinds of goodies. Usually, bacon and cheese dominate in the restaurant version and they may be coated in butter, oil and who knows what else. I of course wanted to lighten it up and add some veggies in my healthier, homemade version with these veggie loaded potato skins. And they are lovely! Festive little veggie potato boats of goodness. You know I love me some veggies! And having a lighter option available amid a spread of game day grub. Beyond game day, these are also great as a side dish for grilled chicken or steak and they are a wonderful finger food for parties. Put out a bowl of Greek yogurt or sour cream and people can spoon some out or just dip their potato skin right in. I know I’d be saddled right up to this plate! If you’re a potato lover like me, you might also want to check out twice baked potatoes, smashed potatoes (with different seasoning and topping ideas) and these shortcut easy potato skins with cheese and bacon. And if you want to sprinkle some bacon on the top of these, go for it! Also, you can make these ahead! Prepare the recipe through step 5 and then bake them off when you’re ready. Or you can make them all the way through and refrigerate (or freezer for another time). Then when you’re ready to serve, defrost if frozen and put them in a 400 degree oven for 10-12 minutes to warm them up and get the cheese all melty. Gotta love that - an appetizer that’s ready when you are! I hope you try these soon. Enjoy! XO, Kathryn Make ahead notes: Prepare the potato skins through step 5 and then bake them off when you’re ready. Or you can make them all the way through and refrigerate (or freezer for another time). Then when you’re ready to serve, defrost if frozen and put them in a 400 degree oven for 10-12 minutes to warm them up and get the cheese all melty.
