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Washington Potato Skins

Washington Potato Skins

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time-icon 10 Minutes
time-icon 1 Hour
time-icon N/A
time-icon 10 Servings
time-icon 1-2 Potato Skins
diet-icon N/A
degree-icon N/A
time-icon 10 Minutes
oven-icon 1 Hour
snow-icon N/A
plate-icon 10 Servings
dish-icon 1-2 Potato Skins
diet-icon N/A

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Washington Potato Skins
  • ½ cup Magical Butter, melted, divided in half
  • 10 strips thick-cut bacon, chopped
  • 5 large redskin potatoes
  • 3 scallions, green parts only, finely chopped
  • 1 cup cheddar cheese, shredded
  • ¾ cup sour cream
  • ½ cup salsa (we recommend Slammin’ Salsa)
  • Kosher salt
  • Freshly ground black pepper
  • Hot sauce, to taste

How To

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Washington Potato Skins
  • Preheat your oven to 350°F.
  • Rub the potatoes lightly with olive oil, salt, and pepper, and bake for 45 minutes. While the potatoes are baking, prepare all your toppings.
  • Remove the potatoes from the oven, and let them cool for 10 to 15 minutes.
  • In a mixing bowl, thoroughly mix the sour cream with 4 tablespoons of the melted butter, salt, and pepper. Set aside.
  • Wearing your LoveGlove™ cooking glove to handle the warm potatoes, slice them in half lengthwise.
  • Scoop the inside, or flesh, from each potato half with a teaspoon, leaving about ¼ inch attached to the skin. (Save the scooped flesh for another use, like potato pancakes or soup.)
  • Return the potato halves to the baking sheet. Add 1 teaspoon of melted butter to the center of each one, and bake for an additional 10 to 15 minutes.
  • Top the skins with the shredded cheddar, and bake for 7 minutes or until bubbly. Then, remove them from the oven.
  • To assemble, begin with the bacon, then a teaspoon of sour cream, then top with some salsa and hot sauce to taste, and sprinkle a little of the chopped scallions over the plate.
  • Serve your Washington Potato Skins with sour cream and salsa, and enjoy!