Loaded Mashed Potato Pizza Skins
Mini pizza crust cups filled with savory mashed potatoes and topped with melted cheddar cheese, sour cream, and crispy bacon.
Who ELSE had a weekend enjoying some big games?! I know our house had some serious football fans in it…. and every single one of them refused to sit during the game. (Weirdos.) It’s like sitting was bad luck or something. (Freaks.)
As for me, I’m not too into football, except for the fact that it gives me a great excuse to make a lot of fun food. That’s the way that I go big on game day 😉 Particularly with these perfectly portion-sized Loaded Mashed Potato Pizza Skins, they make for some BIG flavor for the big game. Whenever I make these, I love using Idaho Spuds, because you have mouth-watering mashed potatoes in a matter of minutes, and they come in a ton of different flavors. My favorite happens to be Supreme Baked. It has the flavors of sour cream, bacon, butter, cheddar cheese, and chives. It’s absolutely perfect in this recipe. Does game-day eating get any better than this!? (Speaking of which, don’t forget to vote for your favorite game-day recipe for a chance to win a trip to Boise!
My BFF Sarah and I used to get loaded pizza skins all the time at a chain restaurant that has since gone out of business all around us:( (Waahhhh…..) So our only option is to make them at home now, luckily they are easy-peasy, and game-day gives me a perfect excuse. It’s kind of hard to justify bacon, cheese, and sour cream without some sort of justification behind it. This is why you don’t have to be a sports fan to LOVE sports-season 😉
What’s your favorite way to celebrate game day!?
- 1 (14 oz.) tube refrigerated pizza crust (thin or classic works best)
- 1 (2.9 oz.) package Idaho Spuds potatoes (I used the Supreme Baked variety)
- 1 cup shredded cheddar cheese
- 5 strips bacon, cooked & crumbled
- 1 cup sour cream
- Preheat the oven to 350 degrees.
- Break the pizza dough into pieces are roll into a ball about an inch thick.
- Drop the dough into a greased mini muffin tin, one by one, and spread around the cup mold. (It will fill in the middle a bit, but you'll have a chance to hollow the middle out again later!)
- Cook the dough for about 6 minutes and remove from the oven. Use a small spoon to press along the edges and create the cup shape. It's easier to form once it's baked for a bit.
- Place back in the oven for about 3 more minutes.
- Remove them from the oven but keep them in the tins, it's what gives them a nice golden brown color.
- Prepare the Idaho Spuds Potatoes as noted on package instructions.
- Fill each cup with a heaping scoop of potatoes, then top with a sprinkle of cheese.
- Place back in the oven for about 5 minutes, or until the cheese is nice & melted.
- Sprinkle the bacon on top and serve with a side of sour cream, or top each with sour cream if eating immediately. Enjoy!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.