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.

Course Appetizer, Snack

Cuisine American

Diet Gluten Free

Keyword butter board, cheddar cheese sauce, cream cheese, loaded potato skins, loaded potatoes, roasted potatoes

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 638kcal

Author Robin Miller

Equipment

Sheet Pan

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

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.

Nutrition