Southern-style Loaded Potato Skins
A delicious Southern-style on Loaded Potato Skins, these BBQ Potato Skins are a fun addition to your BBQ or game night menu.
BBQ Loaded Potato Skins Recipe
Loaded Potato Skins are one of my favorite pub foods and I always make them come Superbowl time.
But when challenged to come up with a new twist I thought a saucy, BBQ-inspired version was the perfect choice!
These little boats of cheesy, saucy potato perfection curb your cravings for savoury BBQ and cheesy baked potato skins, all in one super simple appetizer.
In fact, you could take these loaded BBQ potato skins one step further and top them with shredded BBQ chicken or pork, instead of just slathering on a bit of BBQ sauce, but either way – these are absolutely delicious and a fun new take on comfort food. Just be sure to serve them with plenty of napkins.
(If you’re worried about the picky eaters in your crew, just leave a few sauceless – but don’t be surprised if they dig into the saucy ones instead!)
Ingredients for BBQ Loaded Potatoes
-
4 russet baking potatoes
-
Extra-virgin olive oil
-
¼ cup POD & BEAN™ Kansas City BBQ Sauce
-
8 oz. thick-cut bacon, cooked crispy and crumbled
-
6 oz. sharp cheddar cheese, shredded
-
¼ cup chives, sliced thin
-
1 cup sour cream
-
POD & BEAN™ Chipotle Hot Sauce, to taste
Tip: the potatoes can have their “first baking” the night before to cut down on prep time the day of your BBQ or party.
Kitchen Tools You May Find Helpful
- Sharp kitchen knife
- Measuring cups and spoons
- Baking sheet
- BBQ/Pastry brush
- Spoon
- Kitchen towel
- Cheese grater
How to Make Kansas BBQ Loaded Potato Skins
Preheat the oven to 400° F.
Rub the potatoes lightly with olive oil and sprinkle with salt. Bake them on a lined baking sheet until skins are crisp and a fork slides easily into the flesh, about 1 hour.
Transfer the potatoes to a wire rack and cool for 10-20 minutes.
Using a folded kitchen towel, hold the hot potatoes and cut into quarters lengthwise to create four wedges.
While using a small spoon, scoop the potato from each wedge and leave ¼ inch or more on the skin.
Set the oven to broil. Return the wedges to the foil-lined baking sheet.
Lightly brush with POD & BEAN™ Kansas City BBQ Sauce, then top with cheese and bacon.
Place under the broiler until the cheese is bubbling.
Place the skins on a serving plate. Place a small dab of sour cream on each and sprinkle chives on all.
Serve with POD & BEAN™ Chipotle Hot Sauce.
This recipe was shared with me from THE COCOA EXHANGE™ POD & BEAN™. (Not a sponsored post)
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Southern-style Loaded Potato Skins
Ingredients
- 4 russet baking potatoes
- Extra-virgin olive oil
- ¼ cup POD & BEAN™ Kansas City BBQ Sauce
- 8 oz. thick-cut bacon, cooked crispy and crumbled
- 6 oz. sharp cheddar cheese, shredded
- ¼ cup chives, sliced thin
- 1 cup sour cream
- POD & BEAN™ Chipotle Hot Sauce, to taste
Instructions
- Preheat the oven to 400° F.
- Rub the potatoes lightly with olive oil and sprinkle with salt. Bake them on a lined baking sheet until skins are crisp and a fork slides easily into the flesh, about 1 hour.
- Transfer the potatoes to a wire rack and cool for 10-20 minutes.
- Using a folded kitchen towel, hold the hot potatoes and cut into quarters lengthwise to create four wedges.
- While using a small spoon, scoop the potato from each wedge and leave ¼ inch or more on the skin.
- Set the oven to broil. Return the wedges to the foil-lined baking sheet.
- Lightly brush with POD & BEAN™ Kansas City BBQ Sauce, then top with cheese and bacon.
- Place under the broiler until the cheese is bubbling.
- Place the skins on a serving plate. Place a small dab of sour cream on each and sprinkle chives on all.
- Serve with POD & BEAN™ Chipotle Hot Sauce.
For more delicious appetizer recipes, check out our Lobster Roll Sliders recipe or our Pizza Donuts recipe.
Check out our other Vegetable Recipes here:
