These Potato Skins are easy to make, and even easier to eat! They disappear so fast whenever I make them as an appetizer. They are always a sure bet to never have any leftovers.
I often use small baby potatoes for these and they’re “popper” size. But you can use full sized potatoes as well for larger ones. Typically with the larger ones I’ll cut each half into 2 or 3 wedges to make them more of a finger food.
You can top them with whatever toppings you like. I like to use cheddar cheese, cooked bacon pieces, sour cream and chives. But you can top them with chili, shredded cheese and sour cream; chorizo, green chilies, pepper-jack cheese, and salsa; or anything else you might like on a potato.
You can prepare them ahead of time by baking them, cutting them and scooping out the potato, top them, and, cover then up and refrigerate them, and pop them in the oven before serving time.
Use the scooped out potatoes to make mashed potatoes.
500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
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