Sinfully Stuffed Potato Skins

October 2007
Sinfully Stuffed Potato Skins

by 62 people

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Substitute pepper-jack cheese for the cheddar for a spicy spin on this recipe.

Makes: 12 servings

Prep: 20 mins

Cook: 1 hr 5 mins

  • 20 small new potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 cup shredded extra-sharp cheddar cheese
  • 1 cup sour cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Paprika, for garnish
  1. Preheat the oven to 400 degrees . Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
  2. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top.
  3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.