loaded game day bbq tater skins

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

14 Pinches 2 Photos

Tiffany Aaron

Updated on Jan 20, 2016

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.

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

4 medium white potatoes
1 tablespoon light brown sugar
2 teaspoons smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons olive oil
1/2 cup real mayonnaise
3/4 cup sour cream, divided
1/2 cup real bacon pieces
1/2 cup colby jack cheese, finely shredded
2 tablespoons sun-dried tomatoes, finely diced
1 - green onion, finely chopped

How To Make loaded game day bbq tater skins

Step 1

Preheat oven to 400 degrees F. Wash the potatoes and pierce them with a fork.

Step 2

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.
Step 3

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.
Step 4

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!
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