This BLT Potato Skins recipe with Spicy Ranch Sauce served on our BLANCO QUATRUS™ cutting board is the only Super Bowl appetizer you need to keep your guests happy! See the full recipe from Amanda at Old House to New Home below.
With the Super Bowl this weekend, it is the best time to bring out all our favorite party snacks. Potato skins are always a hit and while I love the classic skin topped with cheese and bacon, nothing beats a BLT Potato Skin. I love entertaining guests and making party food and am always trying out new recipes and fun creations for my friends. I love to take classic flavors and kick them up a notch and no one will see these BLT Potato Skins with Spicy Ranch Sauce coming.
The saying is true, bacon makes everything better but bacon and potatoes – that’s the best combination of all! Whether you are cooking for a crowd or just looking for a new recipe, you will love these BLT Potato Skins with Spicy Ranch Dressing!
5 russet potatoes, scrubbed clean
10 slices of thick cut bacon, cooked and crumbled
1 cup cheddar cheese, shredded
5 roma tomatoes, diced
1/2 cup lettuce, diced into small pieces
3 green onions, diced
2 tbsp. olive oil
1 tsp. salt
For the dressing:
1/2 cup mayonnaise
1/3 cup sour cream
1/2 packet ranch dressing mix
1 tsp. chipotle powder
Preheat oven to 425 degrees. Poke fork holes into the potatoes and put in the microwave. Cook for 8 minutes, flip over, and cook 8 additional minutes.
When done in the microwave, cut potatoes in half and scoop out inside, leaving about 1/4 inch of potato around the border. Brush insides and outsides with olive oil and sprinkle both sides with salt. Place face down on a baking sheet. Bake for 20 minutes and then remove from oven.
Mix cheese and bacon together in a bowl. Add 1 tbsp. of bacon cheddar mixture to the inside of each potato well. Return to oven for 5 minutes, or until cheese is melted.
Garnish each potato with lettuce, tomato, and green onion and any remaining bacon and cheddar.
In a small mixing bowl, mix together all dressing ingredients. Refrigerate until serving.
Serve warm with dipping sauce.
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