Lucky Loaded Potato Skins

Lucky Loaded Potato Skins

NEW talking recipes! We'll talk you through each delicious step, so you can reserve both hands for cooking.

Ingredients

  • 4 small russet potatoes
  • 3 Tbsp. vegetable oil, divided
  • 4 oz. bacon
  • 3 Tbsp. Soy Vay® Veri Veri Teriyaki® Marinade & Sauce (with some extra for dipping)
  • 1 cup shredded cheddar cheese
  • 3 scallions
  • 1/4 cup sour cream

Prep

  • 1.
    Preheat oven to 450ºF.
  • 2.
    Thinly slice the scallions.
  • 3.
    Scrub potatoes clean and rub with half the cooking oil.
  • 4.
    Place on a large baking sheet and cook until the outside is crisp and inside is softened; about 1 hour.
  • 5.
    Remove and leave oven on.
  • 6.
    When the potatoes are cool enough to handle, slice in half lengthwise and scoop out the center leaving approx. 1/2 inch shell.

Cook

  • 1.
    Dice the bacon and cook it in a large frying pan over medium heat.
  • 2.
    When it starts to crisp, pour out the fat and add the Veri Veri Teriyaki sauce.
  • 3.
    Cook for another 4 minutes until bacon is evenly coated and has a glazed appearance.
  • 4.
    Brush the top edges and inside surface of the potatoes with the remaining oil.
  • 5.
    Divide the bacon and cheese evenly among the skins and bake for another 20 minutes until cheese has melted and the potatoes start to turn golden brown.
  • 6.
    Place the potato skins on a platter and garnish with the scallions.
  • 7.
    Serve with sour cream and additional Veri Veri Teriyaki sauce for dipping.

Notes

Edit

Got anything special to remember about this recipe? Leave yourself a note for next time.