Forget the Butter Board Trend

Baked potato skin Board

If you’ve been on the web (or conscious) recently, you’ve most likely become aware of the butter board pattern, a riff on the exemplary charcuterie board that elements softened butter, and an assortment of toppings. Do a “butter board” search and you’ll track down everything from exquisite boards with mellowed cheese to sweet dessert boards slathered with icing.

But now it’s time to forget about butter board and start a new recipe with healthier ingredients like baked potatoes. A better name for this feature might be “potato skins elevated” Whatever you decide to call it, you will like this recipe and it will forever change the way you make and eat potato skins.

This recipe is much healthier than its deep-fried cousin. Can be readied easily it surely make you like a potato skin.

Always choose best quality potatoes – Russet, yukon or Red

Despite the fact that the stacked cream cheddar is the superstar, remember the potatoes.

Utilize any potato assortment you need — Russet, Yukon, or red — and season them liberally.

You can use olive oil, onion powder, salt, and dark pepper to extraordinary effect. There’s barely sufficient onion flavor to commend the components of the board, and the olive oil sheen ensures brilliant brown, firm skin and delicate tissue.

Need some additional flavor? Roast your bacon with the potatoes. Since this recipe calls for firm-cooked bacon, exploit your hot stove. Organize the bacon strips on a material or foil-lined baking sheet and heat in the 400 F broiler for 12 to 15 minutes, until the bacon is chewy-fresh.

Quality toppings

Utilize your #1 bacon, takes that come from a pig, turkey or even a soy item. It doesn’t make any difference at all. The option is simply intended to add some salt and smoke. Keep in mind, it’s your board, make it your way.
That goes for the utilization of low-fat ingredients too. I utilized full-fat ingredients, and I believe that is the most ideal choice. Entire milk items are basically more extravagant and creamier than their low-endlessly fat-free friends. All things considered, you can utilize light cream cheddar and light sour cream, whenever liked. Yet, keep away from without fat items as the surface and flavor aren’t something very similar.

Explore various toppings. You can use red onions (crude or broiled) rather than chives, sprinkle the board with disintegrated blue cheddar, or serve hot sauce or blue cheddar dressing as an afterthought.

Don’t skip homemade cheese

Make the cheddar sauce, regardless of whether you’re feeling lazy. This rich cheddar sauce is warm, smooth and sharp. It hoists the board and weds the components found in conventional potato skins. Also, it’s made with not many fixings and prepared in only 5 minutes. You will love it.

Potato skin board recipe


For the potatoes:

  • 1 ¼ pounds potatoes, scrubbed clean and cut into wedges (I used Yukon Gold)
  • 1 tablespoon olive oil
  • ¾ teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

For the cheese sauce:

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ¾ cup half-and-half or milk
  • ⅔ cup shredded sharp cheddar cheese
  • Salt and freshly ground black pepper

For the board:

  • 8 ounces cream cheese, softened
  • ⅓cup sour cream
  • 4-6 slices bacon, cooked until crisp and crumbled
  • 2 tablespoons chopped fresh chives


  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper or foil.
  2. In a large bowl, combine the potatoes and olive oil and toss to coat. Add the onion powder, salt and black pepper and toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Roast for 25 minutes or until golden brown and tender.
  3. Meanwhile, to make the sauce, melt the butter in a small saucepan over medium heat. When the butter is bubbly, whisk in flour. Cook for 1 minute or until the flour is golden, whisking constantly. Gradually whisk in the half-and-half and cook for 2 to 3 minutes or until the sauce is thick and bubbly.
  4. Remove the pan from the heat and stir in cheese, one handful at a time. Stir until the sauce is smooth, creamy and thick. Season to taste with salt and black pepper.
  5. To make the board, spread softened cream cheese out on a wooden board or serving platter. Spoon the cheese sauce over top and add dollops of sour cream. Sprinkle with crumbled bacon and chives.
  6. Serve the roasted potato wedges on the side.

Things to remember

Secret to best baked potatoes

Not certain how to accomplish potatoes with completely baked skins and dissolve in-your-mouth inside. To bake the potatoes, pierce each one a few times with a fork, rub with olive oil, and afterward sprinkle liberally with chipped ocean salt or genuine salt. Put on a parchment lined, rimmed baking sheet and prepare at 425° for 45-an hour or until fork delicate. The sweet potatoes bake quicker so begin really looking at them at 45 minutes.

Explore the toppings

Your creative mind is genuinely the cutoff with regards to build your own baked potato board. From sweet smaller than usual marshmallows to pungent firm bacon, the potential outcomes are huge. Here are a portion of the yummy stuffing choices. There can be spread (obviously!), sharp cream, destroyed cheddar, blue cheddar, barbecued chicken, bacon, bean stew, grill sauce, hummus, avocado pieces, slashed kale blend, steamed broccoli, cherry tomatoes, green onions, cut jalapeño, cilantro, farm, salsa, hot sauce, salt, pepper, and red pepper drops for a kick. Simply use what you have close by and everybody makes certain to track down stuffing choices that will fulfill!

Enjoy the Baked Potato skin with your loved ones!

about the author

Rakhi S

I am Rakhi Sharma. I have done Master’s in English literature and language from IGNOU. I love to read about different cultures, places, and things from around the world. Writing about different topics is what I love the most.

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