Stuffed Potato Skins

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Happy Exhaustion Day!

Are any of you exhausted from watching the Seahawks dominate the Super Bowl yesterday?

Having just moved to Seattle, I felt the need to cheer for the Seahawks even though (gasp!) I couldn’t care less about football. Last night the streets were filled with screaming fans and honking cars. It definitely took me a little longer to fall asleep.

So, during the first half I was already bored (I mean, the game was pretty one-sided, give me a break) and I decided to play around with a new recipe. I wasn’t super hungry, but I have been wanting to make potato skins, and these guys were amazing. They’re super crunchy and the goat cheese makes the inside really creamy. I’m getting hungry just thinking about them!


  • 3 small russet potatoes, cleaned with holes poked in them
  • 1 small packet (about 4 oz) of goat cheese chevre
  • 1 Tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • garlic salt
  • 3 strips of turkey bacon
  • 1/4 cup grape tomatoes, chopped
  • 2 Tbsp chives, minced

Preheat the oven to 400 degrees.

Rub the cleaned potatoes with olive oil and bake on a baking sheet for about an hour or until soft when poked with a fork.

Remove the potatoes from the oven and cut in half horizontally. Let cool slightly until you can scoop them out.

Remove the majority of the insides and place in a bowl. Rub the skins with olive oil again and sprinkle with sea salt. Raise the oven temperature to 450 and cook for 10-15 minutes or until crispy.

Meanwhile, mix the insides of the potato (should still be somewhat hot) with the goat cheese, more salt, pepper, and garlic salt.

Cook the strips of bacon until crispy and then dice into small chunks.

When the skins are ready, fill with the goat cheese mixture and top with bacon, chives, and tomatoes. Add more salt and pepper if desired.

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