Sinfully Stuffed Potato Skins

Sinfully Stuffed Potato Skins

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  • Prep Time


  • Total Time


  • Servings



  • 20

    small new potatoes

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup shredded extra-sharp cheddar cheese

  • 1

    cup sour cream

  • 1-½

    teaspoons salt

  • ½

    teaspoon pepper

  • Paprika, for garnish


Preheat the oven to 400°. 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.


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