Loaded Potato Skins Feat: T-Pain Sugar Daddy Rub Spicewalla Team 1/27/2023 Share Pin Tweet Get ready to jazz up your snack game with these Loaded Potato Skins feat. T-Pain's Sugar Daddy Rub! These crispy potato skins are a flavour-packed party in your mouth, combining the richness of melted cheddar, the salty crunch of bacon, and a sweet-savory kick from T-Pain's Sugar Daddy Rub. Top it all off with a dollop of sour cream and a sprinkle of green onions, and you’ve got a crowd-pleaser that’ll have everyone singing for more! Ingredients 6 small russet potatoes, scrubbed and dried Avocado or vegetable oil Kosher salt 4 Tbs unsalted butter, melted 1 Tbs SW x TPain Sugar Daddy, plus extra for finishing ½ cup shredded sharp cheddar cheese ¼ cup bacon, cooked and crumbled Green onions or chives, finely sliced for serving Sour cream for serving Shop the Recipe 3 Pack T-Pain Wing Collection $34.99 Add to Cart Print Preparation Preheat oven to 375 Use a fork to poke a few holes in the potatoes and place onto a lined baking sheet Brush each potato with oil and sprinkle with salt Bake for 50-60 minutes until softened and easily pierced with a knife Cool the potatoes until you are able to easily handle them. Cut each potato in half lengthwise then carefully scoop out the centers, leave about 1/8 of an inch of potato around the perimeter. Preheat the oven to 450*F Combine the melted butter with the SW x TPain Sugar Daddy and brush on the inside of each potato skin. Bake for 20 minutes then remove from the oven. Sprinkle each potato skin with cheddar cheese, bacon and a pinch of SW x Tpain Sugar Daddy. Bake again for 5 minutes or until the cheese has melted. Remove from the oven and cool slightly. Top with sour cream and green onions. Serve immediately and enjoy! Shop the Recipe 3 Pack T-Pain Wing Collection $34.99 Add to Cart european-and-american Side snack t-pain 1 Comment Hello from Port Hueneme, CA. The potatoes look delicious too me. Teresa Balogh on February 01, 2023 Add a Comment Name Email Message Please note, comments must be approved before they are published