Bite-size potato skins loaded with the best toppings!

Prep Time:  5 minutes   |   Cook Time:  1 hour, 5  minutes   |   Total Time:  1 hour, 10  minutes   |   Servings:  4

Ingredients:

Loaded Potato Skins

• 4 large russet potatoes
• 1 tablespoon  Carlini  Pure Olive Oil
• 1 teaspoon  Stonemill  Iodized Salt

Steak and Blue Cheese

• 1 Black Angus Top Sirloin Steak, cooked to medium-rare, diced
• 8 ounces  Happy Farms  Cream Cheese, room temperature
• 5 ounces  Happy Farms Preferred  Blue Cheese Crumbles, divided
• 1 teaspoon  Stonemill  Crushed Red Pepper
• ¼ teaspoon  Stonemill  Ground Black Pepper
• 1 teaspoon  Stonemill  Iodized Salt

Directions:

1. Preheat oven to 350°.
2. Rinse potatoes and rub with oil and salt.
3. Bake for 40 minutes or until soft when pierced with fork.
4. Let cool for 5 minutes. Slice into ½-inch rounds and place on a baking sheet. Scoop out a small pocket from each potato, leaving a sturdy shell. Choose one of the fillings below.

Steak and Blue Cheese

Directions:

1. In a medium bowl, combine steak, cream cheese, 3 ounces blue cheese crumbles, crushed red pepper, black pepper and salt.
2. Divide evenly among potato pieces. Sprinkle with remaining blue cheese. Bake for 10 minutes or until cheese has melted.

Make the full Loaded Potato Skins

Recipe courtesy of Chef Alyssa,  ALDI Test Kitchen