Loaded Cobb Potato Skins are a delicious mash up of cobb salad and potato skins. These game day appetizers will challenge your tastebuds. A total game changer!
Confession: I have never been much of a football fan. When it comes to actually watching the game, that is. I always love the idea of football….the fun of getting together with friends, the thrill of cheering for your team, the food….it’s just that I always get so caught up in the “extras” that I forget to actually watch the game!
So when the Packers were playing this past weekend in their biggest game of the season, and we had no “extras” to distract us, I decided to sit down and actually watch. No cooking, no chit chat, no computer…..just me and the family and the football game. And what a game it turned out to be……
Did you watch it? It had to be one of the most disappointing endings to a game I have seen in a LONG time! Which really isn’t saying much, considering the fact that I never really watch…..but that’s beside the point! Based on Jorden’s post-game depression, I was actually kind of glad to NOT be a huge football fan. Who wants to be depressed at the end of something that’s supposed to be fun?
Loaded Cobb Potato Skins – A game changer
Needless to say, the Super Bowl will hold a lot less importance to us than it otherwise might have. We’ll still watch it, of course, and by “watch” I mean I will go back to my usual ways. Friends, fun, and delicious food……starting with these Loaded Cobb Potato Skins! They are loaded with all the flavors of cobb salad – one of my favorites – but they have all the cheesy, melty, bacony goodness of potato skins. Just what you want – just what you NEED – on game day! Now the actual game? Eh – that’s optional. Or maybe that’s just me.
Loaded Cobb Potato Skins
- 3 medium potatoes
- 1/2 c. sour cream
- 2 tsp. ranch dressing mix
- 1/2 c. frozen corn cooked in a skillet until charred
- 1/2 c. shredded cheddar cheese
- 6 pieces bacon cooked & chopped
- 1/4 c. blue cheese crumbles
- 1 small tomato chopped
- 2 Tbsp. fresh parsley chopped
- Wash potatoes and prick with a fork. Bake at 425 degrees for 45 minutes. Let cool. (Lower oven temp to 400.)
- Cut potatoes in half lengthwise and scoop out the center of each.
- Combine sour cream and ranch dressing mix in a small bowl. Divide evenly among potato skins.
- Top with corn, shredded cheese, bacon, and blue cheese, divided evenly among potato skins.
- Bake at 400 degrees 10-15 minutes or until cheese is completely melted.
- Top each potato skin with chopped tomatoes and parsley.
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