Delicious Loaded Potato Skins Recipe

The Superbowl is just around the corner and already my family is planning their annual Superbowl Party. Every year when the Superbowl rolls around, we invite about 25-30 of our family members and friends into our home to watch the big game. To make the party hostessing a lot easier on myself, I have guests bring along a potluck dish to share.

Our guest-post recipe today is perfect for any upcoming Superbowl party, big or small.
The recipe is courtesy of The Cocoa Exchange. You can visit their website to learn more about them and to get additional recipes.

Delicious Loaded Potato Skins Recipe

4 russet baking potatoes
Extra-virgin olive oil
1/4 cup POD & BEAN™ Kansas City BBQ Sauce
8 oz. thick-cut bacon, cooked crispy and crumbled
6 oz. sharp cheddar cheese, shredded
1/4 cup chives, sliced thin
1 cup sour cream
POD & BEAN™ Chipotle Hot Sauce, to taste

Preheat the oven to 400° F.

Rub the potatoes lightly with olive oil and sprinkle with salt. Bake them on a lined baking sheet until skins are crisp and a fork slides easily into the flesh, about 1 hour.

Transfer the potatoes to a wire rack and cool for 10-20 minutes.

Using a folded kitchen towel, hold the hot potatoes and cut into quarters lengthwise to create four wedges.

While using a small spoon, scoop the potato from each wedge and leave ¼ inch or more on the skin.

Set the oven to broil. Return the wedges to the foil-lined baking sheet.

Lightly brush with POD & BEAN™ Kansas City BBQ Sauce, then top with cheese and bacon.

Place under the broiler until the cheese is bubbling.

Place the skins on a serving plate. Place a small dab of sour cream on each and sprinkle chives on all. Serve with POD & BEAN™ Chipotle Hot Sauce.

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