Midwest-Style Potato Skins
- Prep time: 15 Minutes
- Cook time: 50 Minutes
- Serves: 6
Ingredients
- 6 medium Russet potatoes
- 1 T. oil
- Sea salt
- 1 c barbecue pulled pork
- 1/4 c crumbled bleu cheese
- 1 c corn
- 1/3 c Dorothy Lynch Dressing & Condiment
- Prep time: 15 Minutes
- Cook time: 50 Minutes
- Serves: 6
The Method
- Preheat oven to 400 °F
- Scrub and dry each potato
- Poke each potato, rub them with some oil, and place them on a baking sheet.
- Cook the potatoes for 30 – 40 minutes.
- Remove them from the oven and let them cool.
- Cut them in quarters and scoop out the potatoes, leaving about 1/4 to 1/2 inch of potato around the shell.
- Brush the potato skins with oil, salt, and pepper.
- Cook them in the oven until they are crispy.
- Remove the potato skins from the oven.
- Add your toppings. In this case, pork, corn, and bleu cheese.
- Drizzle with Dorothy Lynch and serve while they are still warm.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
