Traditional Potato Skins have nothing on these amazing Creamy Avocado Bacon Poutine Potato Skins filled with Cheese Curds, bacon and onions and then drizzled in a creamy Avocado sauce. Incredible flavor! Best appetizer!
Course Appetizers, Snacks and Small Bite Recipes
Prep Time 25minutes
Cook Time 50minutes
Total Time 1hour15minutes
Servings 16potato skins
8Idaho potatoesscrubbed and allowed to dry
2cupscheese curds or crumbled cheese
5 to 6slicescookedchopped bacon
2tablespoonsfinely chopped fresh chives
3avocadospeeled and pitted
2tablespoonsfresh lime juice
salt & pepper
Preheat oven to 400 degrees.
Pierce each potato with a fork a few times on each side. Place the potatoes on a pan in the oven, and bake about 45 minutes, or until the skins are crisp and the potatoes feel soft.
Remove from oven and move to a wire rack to cool about 20 minutes.
Change the oven temperature to broil.
Slice each Idaho potato in half lengthwise. Using a melon baller, scoop out the potato flesh, leaving about ¼ inch on all sides.
Brush the potato skins all over with the olive oil and sprinkle the skin side with salt.
Evenly space the potato halves on a baking sheet and broil about about 2 to 3 minutes or until the skins begin to crips a little. Do NOT over-broil. Keep watching so they don't burn!
Remove from oven and fill each skin with onion, cheese crumbles and bacon.
Return to broiler and broil about 4 to 5 minutes, or until cheese is completely melted and bubbly.
Remove from the broiler.
Sprinkle chives on top.
To Make Creamy Avocado Sauce:
In a blender or food processor, add the avocados, sour cream, lime juice, garlic powder, salt & pepper. Blend until smooth. Drizzle across the top of each skin. Reserve remaining to dip skins in.