Nashville Hot Chicken Dip Potato Skins
If you’re looking for a crowd pleaser, this is it! We’ve served these as appetizers, enjoyed them as late night snacks and even called them lunch a couple of times. At least they check off a few food groups, right? Seriously, these are so creamy and delicious - you have to give them a shot.
Ingredients
4 medium/large potatoes
1 Container of Taste of the South Dips Nashville Hot Chicken Dip
Cheese
Bacon bits (or cooked, crumbled bacon)
Sour cream
Instructions
Preheat your oven to 425 degrees.
Wash and season exterior of the potatoes with garlic salt and pepper.
Use a form to poke three to four sets of holes on each potato to allow steam to escape.
Bake potatoes for roughly an hour or until soft.
Let cool slightly and then cut in half, length wise.
Use a spoon to scoop out about half of the inside of the potatoes.
Put 1 tspn (or more, to taste) of our Nashville Hot Chicken Dip in the new cavity of each potato.
Top with cheese and bacon bits.
Bake for another 5 minutes or until cheese is melted.
Serve with sour cream and enjoy!
Hot Tip: if you use pre-made empty potato skins (available in some grocery freezer section) and precooked bacon, you can pull this recipe together in less than 10 minutes!
