Potato skins are just a lot of fun to make and eat. They’re kind of the perfect vehicle to get almost anything savory into your mouth by way of finger food - which makes them absolutely perfect for game day and tailgating! I decided to take these potato skins a step further, making them into a mix of two of my favorite football food snacks; potato skins and jalapeño poppers.
That’s right, these potato skins are loaded with jalapeño, cream cheese, bacon, and cheddar too. They’re the best of both tasty treats all put into one perfectly baked bite of cheesy goodness. I don’t know about you, but I like to use the biggest potatoes that I can find.
So what can be done to lighten these potato skins up? Well, I used reduced fat cheeses (both cream cheese and the shredded cheddar.) I also used a low sodium and center cut bacon to get a little bit more bang for my buck. Then there’s the plain fat free greek yogurt in place of sour cream. And there you have it, as simple as can be!
If you used extra large potatoes like I did, you can always cut them in halves or quarters even. These are great served as part of a game day spread or even as a side for dinner. I had mine with some green beans and steaks.
Step-by-Step Photos:
