Deviled Potato Skins

Deviled Potato Skins

Deviled Potato Skins

Deviled potato skins – makes 4 – 8 servings

2 large baking potatoes

1 pk. Cream cheese softened

5 oz blue cheese

5 strips bacon cooked

2 eggs

2 Tbsp Worcestershire sauce

2 Tbsp melted butter

¼ tsp salt

¼ dried dill

1/8 tsp black pepper

1 pk frozen spinach thawed and squeeze drained of moisture

1 medium shallot

  1. Wash and blot dry potatoes
  2. Bake in a 375 degree oven for 45-60 minutes or until tender in the center.
  3. Allow potatoes to cool enough to handle.
  4. Cook bacon until chewy with a little crisp, drain off fat, and chop into bite sized pieces.
  5. Heat butter in a skillet over a medium flame
  6. Saute chopped shallots until they start to caramelize
  7. Add spinach and season with salt and pepper. Saute until the spinach is heated through.
  8. Turn of flame.
  9. Split potatoes in half length wise.
  10. Using a spoon, scoop out as much of the inside of each potato half without damaging the outer skin.
  11. Place the potato “meat” into the food processor with softened cream cheese, dried dill, and Worcestershire sauce, blend until thoroughly combined.
  12. Add in eggs one at a time, blending thoroughly between each egg.
  13. Transfer potato mixture, bacon pieces, and spinach mixture to a large bowl.
  14. Add blue cheese to the bowl and combine all the ingredients thoroughly.
  15. Rub the outer skin of each potato half with olive oil and sea salt.
  16. Place the halves skin side down in a greased baking dish
  17. Fill each half with the potato filling, all the way to the top.
  18. Place baking dishes in a 375 degree oven for 40 minutes or until the tops turn golden.
  19. Take the potatoes out of the oven and top with mozzarella cheese.
  20. Place the potatoes back in the oven for another 8-10 mins or until the cheese starts to bubble and turn golden.
  21. Remove the potatoes from the oven, allow to cool for about 10 minutes and then serve!
  22. Enjoy with a dollop of sour cream or Greek yogurt.

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