Stuffed Spud Skins

Potato skins are versatile--serve them as an appetizer or side at a party or on a weeknight. Our Spud Spice makes it easy. Plus you have two options with or without cheddar. Load these up with bacon or keep them meat-free for a vegetarian option.


6 medium russet potatoes

Pecan Oil

6 Tbl butter

1 oz Spud Spice or Spud Spice with Cheddar

6 strips bacon (optional)

Shredded Cheddar Cheese


Rub the potatoes with Pecan Oil and bake at 400 until the blade of a knife can be easily inserted--about 1 hour. While the potatoes are baking, cook the bacon until crispy. Allow the potatoes to cool enough to handle. Cut the potatoes lengthwise and scoop out the flesh leaving a 1/4 inch potato flesh.

Place half of the potato flesh in a bowl. Reserve the remaining potato for another use. Add the butter and Spud Spice. Combine until the butter melts. Divide the filling among the potato shells. Top each with bacon (if desired). Return to the oven and bake until the filling is heated through--5-10 minutes. Sprinkle with shredded cheddar and serve with sour cream.


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