LOADED POTATO SKIN SKILLET DIP
The weekend is rapidly approaching and people will start gathering at their local watering hole having cocktails and appetizers. My favorite pastime if you will. One of those classic appetizers is loaded potato skins. How about all the cheesy goodness of them loaded into a skillet for dipping? I give you my Loaded Potato Skin Dip!
No one can resist cheese, can they? Well, maybe if you are lactose-intolerant but I have no willpower when it comes to cheesy appetizers. And the most powerful of those appetizers is the loaded potato skin. Much like my Frito Pie Dip, I want to inhale it!
The best part of this Loaded Potato Skin Dip, besides eating it, is how easy it is to throw together. Want to know what makes it so easy? Frozen potatoes!
When you make loaded potato skins you have to boil the potatoes, cut in half, scoop out the center, add the ingredients, bake them, and then you get to eat them. Using frozen potatoes, that are already cooked and diced, takes out all the hard work and has you eating this dip faster than loaded potato skins can!
Try out this skillet too! I need to get a few more so I can make more than one dip at a time. I hate when I run out of skillets because I have them full of other dips like my Poblano Popper Dip. Or this Loaded Hasselback Potato Skillet Dip!
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.taketwotapas.com
No one can resist cheese, can they? Well, maybe if you are lactose-intolerant but I have no willpower when it comes to cheesy appetizers. And the most powerful of those appetizers is the loaded potato skin. Much like my Frito Pie Dip, I want to inhale it!
The best part of this Loaded Potato Skin Dip, besides eating it, is how easy it is to throw together. Want to know what makes it so easy? Frozen potatoes!
When you make loaded potato skins you have to boil the potatoes, cut in half, scoop out the center, add the ingredients, bake them, and then you get to eat them. Using frozen potatoes, that are already cooked and diced, takes out all the hard work and has you eating this dip faster than loaded potato skins can!
Try out this skillet too! I need to get a few more so I can make more than one dip at a time. I hate when I run out of skillets because I have them full of other dips like my Poblano Popper Dip. Or this Loaded Hasselback Potato Skillet Dip!
INGREDIENTS
- 8 ounces Cream cheese (softened)
- 8 ounces Sour cream
- 2 cups Sharp Cheddar cheese
- 1 bunch Green onion (Sliced thin)
- 1 Shallot
- 1/2 cup Bacon (cooked and chopped)
- 1 cup Mild Cheddar cheese
- 4 cups Potatoes (frozen, chopped)
- 1/2 cup Chives (chopped fine)
- Bagel Chips or Pita Chips (for serving)
INSTRUCTIONS
- Preheat oven to 350F.
- Cream together the cream cheese and sour cream.
- Add to the mixture 2 cups cheddar cheese, the green onion, bacon, shallot, and potatoes.
- Stir to combine.
- Scoop the mixture into a 10-inch skillet and spread out evenly.
- ..................................
for full instruction please see : www.taketwotapas.com
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