Comments

  1. Lisa | Garlic & Zest says

    Wow, I haven’t made potato skins in years — I’m talking YEARS. These look really outstanding and such a delicious combination of flavors. My husband is particular to blue cheese, so I may have to try this for the playoffs this weekend!

  2. Alyssa says

    These sound amazing! I love your recipes! But dumb question, do you bake your potato skins in advance, then refrigerate them? Then day of fill and bake them again?

    • Kim says

      Hi Alyssa,

      Thank you! They really are fantastic! (And no dumb questions 🙂 ) I have made them both ways. I often make them in advance, like the day before, and throw the shells in a tupperware and refrigerate until go-time. I have also baked them and then gone straight into filling them and finishing them off (as soon as they are cool enough to touch!) I have seen no difference in quality, just whatever works best for your schedule!

      All versions are technically baked twice: once when you make the shells themselves, upside down. And then again when they are filled which is really just to get everything melted and warm since the potatoes are cooked through on the first round in the shell making process.

      I hope this helps! Let me know how they turn out, I am sure you will love them!

  3. Ali says

    These were delicious! Thank you for the creative spin on potato skins!

    Question… Have you tried freezing the sauce? I doubled it and have lots left over. Not sure if the heavy cream and bourbon would freeze well though…

    • Kim says

      Thanks, Ali! I am glad you liked them! I have not tried freezing it, although I know you can freeze dairy in general. It might separate a little when thawed. You could try whisking it back together and see if it sticks. If you try it out, let me know how it goes!

  4. Sara says

    Kim. Oh my god. You are speaking to my SOUL with this recipe! Potatoes, bourbon blue cheese, bacon, sour cream, cheese, I can’t. I’m speechless. This is literally like the most perfect recipe ever. I’m making this IMMEDIATELY!

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