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Artisan Goat Milk Creamery

Cheesy Bacon Potato Boats

Yield: 8 servings


4 large baking potatoes, baked

3 tbsp canola oil
1 tbsp grated LaClare Family Creamy Evalon

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp paprika

1/8 tsp pepper
8 bacon strips, cooked & crumbled
1-1/2 c. shredded LaClare Family Creamery
                         Raw Goat Cheddar

1/2 c. shredded cow cheddar

1/2 sour cream
4 green onions, sliced


1. Preheat oven to 475o. Cut potatoes in half lengthwise; scoop out pulp, leaving 1/4 in. shell (save pulp for another use). Place potato skins on a greased
baking sheet.

2. Combine oil with next five ingredients; brush over both sides of skins.

3. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skinds. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

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