Loaded Potato Skin Board
Layers of cream cheese, sour cream, homemade cheddar cheese sauce, bacon, and chives, served with crispy roasted potatoes. This is everything you love about potato skins, but baked-not-fried and served on a board.
This recipe was written for the Arizona Republic.
The cream cheese is tangy, the cheese sauce is buttery, the bacon is smoky, and the chives add a burst of color and sweet onion flavor. It’s so perfect on every level! Plunge those oven-roasted potato wedges into the board and it’s simply mesmerizing.
This potato skin board is great for a crowd, and easy to make. Plus, this version is much healthier than the deep-fried, happy hour version!
Use any potato variety you want – Russet, Yukon, red – and season them generously. I used olive oil, onion powder, salt, and black pepper and the spuds were heavenly. There’s just enough onion flavor to compliment the elements of the board, and the olive oil sheen guarantees golden brown, crispy skin and tender flesh.
Use low-fat ingredients if desired. I used full-fat ingredients, and I think that’s the best option. Whole milk products are simply richer and creamier than their low-fat and fat-free comrades. That said, you can use light cream cheese and light sour cream if preferred. I don’t recommend fat-free products because the texture and flavor aren’t quite the same.
Make the cheese sauce, even if you’re feeling lazy. This rich cheddar cheese sauce is warm, smooth, and sharp. It elevates the board and marries the elements found in traditional potato skins.
Plus, it’s made with very few ingredients and ready in 5 minutes.
I hesitate to say this, but if you’re in a bind, you can use store-bought cheese dip, warmed until soft enough to spread on the cream cheese. Just don’t come after me if you’re not 100% satisfied with the result.
Loaded Potato Skin Board
Ingredients
For the Roasted Potatoes
- 1 1/4 pounds potatoes, scrubbed clean and cut into wedges, I used Yukon Gold
- 1 tablespoon olive oil
- 3/4 teaspoon onion powder
- Salt and freshly ground black pepper
For the Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup half-and-half or milk
- 2/3 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper
For the Board
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 4-6 slices bacon, cooked until crisp and crumbled
- 2 tablespoons chopped fresh chives
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine the potatoes and olive oil. Toss to coat. Add the onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Roast for 25 minutes, until golden brown and tender.
- Meanwhile, to make the sauce, melt the butter in a small saucepan over medium heat. When the butter is bubbly, whisk in the flour. Cook for 1 minute, until the flour is golden, whisking constantly. Gradually whisk in the half-and-half and cook for 2 to 3 minutes, until the sauce is thick and bubbly. Remove the pan from the heat and stir in the cheese, one handful at a time. Stir until the sauce is smooth, creamy, and thick. Season to taste with salt and black pepper.
- Spread the softened cream cheese out on a wooden board or serving platter of choice. Spoon the cheese sauce over top (it’s a thick sauce, so use the back of a spoon). Top with dollops of sour cream, bacon, and chives. Serve the roasted potato wedges on the side.