Raleigh, N.C. — Chef Gregory Mack of Kroger is sharing his favorite Super Bowl recipes with Out & About this week. Today, he gives us a recipe for simple -- but tasty -- loaded potato skins.
Super Bowl Skins
- 3 pounds red bliss potatoes
- 8 ounces Kroger chopped bacon bits
- 1 pound cheddar cheese
- 8 ounces Kroger sour cream
Boil potatoes for 30 minutes.
Take out of water, and cool down in refrigerator until potatoes are cool to touch.
Cut potatoes in half, and cut pieces of the bottom off so potatoes can stand upright on their own.
Use a melon baller to core out the inside of the potato. Fill the potato with bacon and cheese.
Bake in the oven at 325 F for 15 minutes.
Take out of oven, put a dab of sour cream on each potato skin and serve.