Loaded Game Day BBQ Tater Skins

Name: Loaded Game Day BBQ Tater Skins
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 4 medium white potatoes; 1 Tbsp light brown sugar; 2 tsp smoked paprika; 1/2 tsp kosher salt; 1/2 tsp garlic powder; 1/2 tsp ground black pepper; 1/4 tsp ground cumin; 1/4 tsp ground ginger; 1/4 tsp ground cayenne pepper; 2 Tbsp olive oil; 1/2 c real mayonnaise; 3/4 c sour cream, divided; 1/2 c real bacon pieces; 1/2 c colby jack cheese, finely shredded; 2 Tbsp sun-dried tomatoes, finely diced; 1 green onion, finely chopped

By Tiffany Aaron
@andysprite2

This delicious side dish features potatoes rolled in a sweet and spicy blend before being baked. The result? A crispy and flavorful skin that is the perfect compliment to the loaded potato salad filling. The dish is topped off with sour cream piped to look like football laces making this dish perfect for Game Day.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

6 Comments

Serves:

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

4 medium

white potatoes
1 Tbsp

light brown sugar
2 tsp

smoked paprika
1/2 tsp

kosher salt
1/2 tsp

garlic powder
1/2 tsp

ground black pepper
1/4 tsp

ground cumin
1/4 tsp

ground ginger
1/4 tsp

ground cayenne pepper
2 Tbsp

olive oil
1/2 c

real mayonnaise
3/4 c

sour cream, divided
1/2 c

real bacon pieces
1/2 c

colby jack cheese, finely shredded
2 Tbsp

sun-dried tomatoes, finely diced
1

green onion, finely chopped

How to Make Loaded Game Day BBQ Tater Skins

Step-by-Step

Preheat oven to 400 degrees F.
Wash the potatoes and pierce them with a fork.
In a small bowl, stir together brown sugar, paprika, salt, garlic powder, black pepper, cumin, ginger, and cayenne pepper.
Rub the potatoes with the olive oil then roll in spice mixture. Set aside leftover spice mixture. Place them on a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside to cool.
When potatoes are cool enough to handle, scoop out the flesh into a large bowl. Using a fork, roughly mash the potatoes, leaving some chunks. Stir in mayonnaise, ½ cup sour cream, bacon, cheese, tomatoes, green onion, and reserved spice mixture. Mix until well combined. Spoon the mixture into the potato shells.
Place remaining ¼ cup sour cream in a piping bag or sandwich bag with one corner cut off. Pipe football lines on top of filled and cooled potato skins. Enjoy!