These Cheesy Bacon Potato Skins are loaded with three types of cheese, smoky bacon, and crisp chardonnay. Perfect for game day, ladies’ night, or anytime in between!
Do you ever have the feeling that you work so hard during the week, your weekends had better be relaxing? It’s a feeling I have often….and one I don’t see changing any time soon. Between work deadlines and kids’ activities and helping with homework and making sure everyone is exactly where they need to be, by the time weekends roll around, I am spent! And definitely in need of some major relaxation.
The only problem? Relaxation has been harder and harder to come by! Because the older our kids get, the more our weekends become just like our weeks – filled with play dates and activities and lots and lots of driving. Pretty much the exact opposite of relaxing!
Which is why there are a few weekend activities we hold onto for ourselves – namely, date nights and football games. I know we’ve been through this before…my love of football games for every reason but the game. And I stand by that. As long as there’s good food, good drink, and at least a tiny moment to relax, I’m one happy gal.
Enter: these Cheesy Bacon Potato Skins, and the Cambria Katherine’s Vineyard Chardonnay that goes with them! Because when it comes to game day and relaxation, good wine is essential. I’ve recently fallen in love with Cambria Wines and, in particular, their Chardonnay. It’s crisp and bright and smooth, the perfect accompaniment to all my game day favorites.
In fact, it’s so good I decided to add it right into the recipe. Because if there’s one thing that can make potato skins (or any game day food) better…it’s wine! The end result is creamy and smoky and slightly complex….and most importantly, delicious. Best of all, this recipe is incredibly versatile. The cheesy filling can stand on its own, as a dip for crackers, chips, or bread. It can also be used to stuff mushrooms, peppers, or pull-apart bread for an appetizer that everyone (especially wine lovers) will enjoy! And, of course, it pairs well with the chardonnay that’s in it. So you can relax and enjoy….at least for a small moment….which, to me, feels like a small victory.
For more recipe ideas, visit the Cambria Wines website!
- 3 medium potatoes
- 1 c. shredded mozzarella cheese
- ½ c. shredded Parmesan cheese
- ¼ c. mayo
- ¼ c. sour cream
- ¼ c. Cambria Katherine's Vineyard Chardonnay
- ½ tsp. dry mustard
- 1 clove garlic, minced
- ¾ c. chopped, cooked bacon
- 2 green onions, sliced
- Wash potatoes and prick with a fork. Bake at 425 degrees for 30 minutes or until fork tender. Cool.
- Cut potatoes in half lengthwise and scoop out the center of each.
- In a small mixing bowl, combine cheeses, mayo, sour cream, wine, mustard, and garlic. Blend until smooth.
- Stir in ½ c. bacon.
- Divide mixture evenly among potato skins.
- Bake 30 minutes or until edges begin to brown.
- Remove from oven; top with additional cooked bacon and sliced green onions.
This is a sponsored conversation written by me on behalf of Cambria Wines. The opinions and text are all mine.