DA BEARS TAILGATE POTATO SKINS!
Serves 630 mins prep70 mins cook
Celebrating a game in Chicago with these delicious potato skins made with farmers cheese and a creamy, probiotic-rich ranch dipping sauce. A perfect snack for cheering on your favorite team!
0 servings
What you need
slice bacon
cup milk kefir
tsp fine sea salt
tbsp unsalted butter
tsp dried parsley
clove fresh garlic
tsp onion powder
tbsp green onion
tbsp fresh chives
tsp garlic powder
tbsp fresh parsley
tbsp fresh tarragon
cup farmer cheese
tsp salt
tbsp fresh dill
Instructions
1. Whisk all ranch ingredients together and place in the fridge for at least 1 hr. Use stained kefir for a thicker dip. 2. Preheat oven to 425°F (220°C). Bake the potatoes in the oven for about 40-50 minutes or until tender, allow to cool. 3. Cut the potatoes in half lengthwise and then in half horizontally. Using a small spoon, scoop out the flesh leaving a ¼-inch thick shell. 4. In a small bowl, combine melted butter, parsley, seasoned salt, and garlic powder. Brush the inside and outside of the potatoes with the butter mixture. 5. Place potatoes cut side down in a baking dish or 9×13 inch pan. Bake for 15 minutes. 6. Flip potatoes over and bake for an additional 5 minutes or until slightly browned and crisp. 7. Fill each potato with farmers cheese and bacon. Return to the oven for an additional 5-7 minutes. 8. Remove from the oven, top with green onion and serve with kefir ranch.View original recipe
