Assorted toppings: Jalapeños, red onions, black olives
Instructions
Preheat oven to 400 degrees and place 6 medium-sized potatoes on a baking sheet. Bake for about 1 hour, until cooked through and the skin starts to get wrinkly.
While potatoes are cooking, prepare the toppings.
For the classic potato skins: Dice and cook two slices of bacon until crispy, drain excess fat and set aside. Shred cheddar cheese, dice scallions, and scoop sour cream into a bowl.
For the chili-cheese-corn-chip potatoes: Thaw leftover chili, shred cheese, dice red onions and scallions, and measure out corn chips.
For the spinach-artichoke potatoes: Combine spinach, artichokes, cream cheese, mayonnaise, garlic, and cracked black pepper in a small food processor. Measure out parmesan cheese and crispy fried onions.
Once potatoes are fully cooked and removed from the oven, cut each potato in half lengthwise. Scoop out about half of the inside of the potato, reserve scooped potato flesh for another use.
Fill one third of the potatoes with a sprinkle of cheddar cheese and the chopped pieces of crispy bacon. Fill another third of the potatoes with the leftover beef chili and top with cheddar cheese. Fill the remaining third of the potatoes with the spinach artichoke dip and sprinkle with parmesan cheese and crispy fried onions.
Return the filled potato skins to the baking sheet and cook at 400 degrees for 10 minutes.
Remove from oven and garnish classic potato skins with sour cream and scallions, garnish the chili potato skins with corn chips, red onions and scallions. Black olives and jalapenos are other optional toppings you could add onto the potatoes. Garnish spinach artichoke potatoes with more parmesan cheese, and cracked black pepper. Serve immediately, while hot.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/01/21/game-day-loaded-potato-skins-three-ways/