Daphne's potato skins make the perfect party platter!

Super Bowl® Potato Skins

  • 6 Idaho Potatoes
  • 1 cup Mexican Blend Shredded Cheese
  • 1 cup Avocado (cubed and tossed in lime juice)
  • 1 cup Pico de Gallo
  • 1 cup Greek Yogurt
  • 3 tablespoon Olive Oil
  • Sea Salt
  • Freshly Ground Pepper
  • 1 jalapeno (sliced)
step-by-step directions
step-by-step directions
  • Preheat oven to 350F.
  • Roast potatoes for 1 hour and let cool to touch. Half and scoop out 3/4 of the centers. 
  • Preheat broiler.
  • Drizzle the halves with olive oil. Top with cheese and put under the broiler for an additional 2-3 minutes to melt cheese and crisp skins.
  • Garnish with pico de gallo, avocado, jalapenos and greek yogurt, and season with salt and pepper to taste.

Watch how its made

Watch Video

Super Bowl® Potato Skins

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