Sinfully Stuffed Potato Skins

sinfully stuffed potato skins
  • Cook Time
  • Prep Time
  • 12Servings


  • 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


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.

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.

Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.