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Stuffed Baked Potato Skins



  • 20 russet potatoes
  • 2 TBSP extra virgin olive oil
  • 1 cup of shredded pepper jack cheese
  • ½ cup of shredded pepper jack cheese (keep separate from the full cup)
  • 1 cup sour cream
  • Salt and pepper for flavor
  • Paprika to garnish the top




Preheat the oven to 400 degrees. Wash the potatoes and then pierce them with a fork. Brush each one with olive oil and place on a baking sheet with at least a half inch in between each potato; they should not be touching. Bake the potatoes, uncovered, for 50-55 minutes or until tender. Let the potatoes cool until they are able to be handled.

Cut each potato in half and using a spoon scoop out the majority of the inside of the potato into a large mixing bowl. Place the potato skins back onto the baking sheet. Mash the potato innards that are in the large mixing bowl. Once they are fully mashed, stir in the 1 cup of pepper jack cheese, sour cream, salt, and pepper. Stuff each potato skin with the mixture and sprinkle the top of each stuffed potato with cheese, and garnish with paprika. Return to the oven and bake at 400 degrees for 15-20 minutes or until the top of the potato skins have begun to brown. Serve warm and enjoy!