Dairy Free Loaded Potato Skins
This delicious appetizer delivers classic comfort and rich flavor. It makes the perfect crowd favorite for game day or family gatherings.
Ingredients
- 6 Medium Russet Potatoes
- 2 tbsp Olive Oil, Divided
- 2 tbsp Dairy Free Butter, Melted
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1 1/2 cups Dairy Free Shredded Cheddar
- 8 Slices Bacon, Cooked & Crumbled
- 1/2 cup Dairy Free Sour Cream
- 3 Green Onions, Thinly Sliced
- 1 tbsp Fresh Chives, Chopped
Instructions
- Preheat the oven to 400°F. Scrub the potatoes, prick them with a fork, and rub them with 1 tablespoon of the olive oil. Bake for 50-60 minutes until tender, then let them cool for 15 minutes.
- Slice each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch inside the skin. Save the scooped potato for another use, and increase the oven temperature to 450°F.
- Stir together the melted butter, remaining olive oil, salt, garlic powder, and smoked paprika. Brush the mixture over the potato skins inside and out. Place them skin side up on a baking sheet and bake for 8 minutes, then flip and bake for another 8 minutes until crisp and golden.
- Fill each skin with dairy free cheddar and crumbled bacon. Return to the oven for 4-5 minutes, until the cheese is fully melted.
- Top with a dollop of dairy free sour cream, green onions, and chives. Serve hot.
Nutrition
Serving: 1servingCalories: 431kcalCarbohydrates: 46gProtein: 10gFat: 23g