Loaded Potato Skins

Loaded Potato Skins

Servings 4 servings


  • 4 medium sized potatoes sweet potato, russet or klondike gold
  • 1 tbsp olive oil
  • 1/4 cup milk half and half or whole milk works best
  • 1/4 tsp salt
  • freshly ground black pepper to taste
  • 1 cup shredded cheese whatever variety you like
  • 4 strips bacon cooked until crispy, then crumble it
  • 1/4 8 oz sour cream
  • 1 cup Mariposa Farms Fresh Chives rinsed and chopped


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or you could use a silicone baking mat. Pierce each potato a few times and bake for 40-50 minutes or until centers are soft.
  • Remove from oven and slice in half lengthwise. Reduce the oven temperature to 375 degrees F. Scoop out the flesh of the potatoes into a medium size bowl, leaving a thin layer of potato inside. Place skins on the baking sheet face side up, drizzle with olive oil and bake for 10 minutes.
  • Mash the flesh with milk, salt and pepper until smooth and creamy. After the 10 minutes, remove the skins from the oven. Fill them with equal amounts of mashed potatoes and top with cheese. Bake for 15 minutes until the cheese is melted.
  • Remove from the oven and top with bacon. Serve with sour cream and chopped chives.
  • For a nondairy treat try using unsweetened almond or cashew milk, start with half the amount and add as needed. You want a very thick creamy consistency.