Potato Skins with a Crunch
Ingredients
- 20 small new potatoes
- 1 Tbsp. cooking oil
- 1 cup shredded extra-sharp cheddar cheese
- 1 cup sour cream
- Cooked and crumbled bacon
- Snyder’s of Hanover® Flavored Pretzel Pieces (use your favorite)
- Chopped fresh parsley, or dried
Directions
- Preheat the oven to 400°F. In a large bowl, toss the potatoes with the oil to coat. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer. Roast, uncovered, until tender, 40 to 45 minutes. Let stand.
- While the potatoes are roasting, place some Flavored Pretzel Pieces in a Ziploc bag and roll with a rolling pin, or smash into smaller pieces; set aside.
- When the potatoes are cool enough to handle, cut the potatoes in half. With a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Lightly mash the potato flesh in the bowl and stir in the cheese and sour cream. Fill each potato skin with the potato-cheese mixture and top with bacon crumbles and Flavored Pretzel Pieces.
- Bake the stuffed potato skins until golden-brown on top, about 15 minutes. Remove from oven and sprinkle with chopped parsley.
