I’ve spent many a pub happy hour pondering whether loaded potato skins could be considered a proper dinner. After all, they’re a vegetable covered with meat, herbs, and dairy, no? Whether you have these for dinner or serve them at your next party, there’s nothing quite as satisfying as a crispy potato skin loaded with bacon and cheese, served with a cold beer.
What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.
This recipe was featured as part of our Make Your Own Loaded Potato Skins project.
Reach for a red wine with structure and tannins to stand up to the richness in this tailgate favorite. The 2011 Parnell Estate Reserve Red is a blend that's a knockout pairing which enhances each flavor loaded into these yummy spuds while renewing the palate for the inevitable next bite.Shop on Glassful ›
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