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Crispy Baked BLT Baked Potato Skins

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Ingredients

  • 10 small to medium golden potatoes (about 2 pounds), washed

  • 8 tablespoons of Challenge and Lawry's® Seasoned Salt Butter Snack Spread, melted

  • 1 ½ cups of shredded cheddar cheese

  • 1 cup of shredded iceberg lettuce

  • ½ cup of cooked bacon bits

  • 15 cherry tomatoes. diced

  • ½ cup of your favorite regular or flavored mayonnaise (preferably in a squeeze bottle)

 

Directions

  1. Preheat oven to 400 degrees. Line a cooking sheet with parchment paper.

  2. Peirce washed potatoes with a fork to vent. Place potatoes on a prepared baking sheet and cover with foil. Bake potatoes for 30 minutes or until soft when pierced with a knife or fork. As an alternate method, working in batches, place 5 -7 pierced potatoes on a microwave-safe plate. Microwave for 5-8 minutes, depending on microwave strength and the size of the potatoes, until potatoes are soft. Repeat this with the remaining potatoes. Let potatoes cool to handle.

  3. Cut each potato in half. Using a small cookie scoop or teaspoon, scoop out the center of each potato. Reline the cooking sheet with a new sheet of parchment paper and place an elevated cooking rack on top. Increase oven temperature to 450 degrees. 

  4. Dip each potato skin completely into melted Challenge and Lawry's® Seasoned Salt Butter Snack Spread, then place potato skins on the rack.

  5. Bake skins until golden brown and crispy, about 15 minutes. Remove from oven and sprinkle the inside with shredded cheese. Place the skins back into the oven for 3-4 minutes or until the cheese melts.

  6. Fill each skin with about 1-2 teaspoons of shredded lettuce. Squeeze on some mayo. Then top with bacon bits and diced tomatoes.

Yield: 20 servings

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Chef Tips:

  • If you can’t find the new Challenge and Lawry's® Seasoned Salt Butter Snack Spread in your local store, no worries! Simply melt one stick of traditional Challenge butter or any of the Challenge Spreadable Butters in the microwave. Add 2 teaspoons of Lawry’s Seasoned Salt and stir to mix. Dip potatoes into butter and bake as directed.

  • After the potatoes are cooked, if you would like to finish them in the air fryer, go right ahead! Working in batches, air fry skins for 8-10 minutes or until crispy. Immediately add cheese to melt once they are removed from the air fryer.

  • Were you thinking about serving these at a party, great idea! Cook potatoes and remove the centers; place on a prepared cooking sheet, cover with plastic wrap or foil and refrigerate.  Have all the other ingredients prepared and ready to go. When it is time to party, dip the potato skins in butter and finish the recipe!

  • There are so many possibilities when it comes to the potato centers you removed from the skins. They can be warmed and turned into mashed potatoes using the Challenge and Lawry's® Seasoned Salt Butter Snack Spread with some milk or cream. They would also be delicious as the topping on a shepherd’s pie. These potatoes also make a delicious breakfast side dish when added to peppers and onions, maybe even some leftover corned beef or smoked brisket. Quickly fry the mixture in a pan with some Challenge and Lawry's® Seasoned Salt Butter Snack Spread until crispy edges are formed on the potatoes. Perfect when served with sunny-side-up eggs!

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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