Cheese & Onion Stuffed Potato Skins with Sriracha Drizzle

These fully loaded potato skins pack a spicy kick. They’re perfect for making ahead on the weekend and having on hand for dinner on busy weeknights.  

  • 8
  • 45
  • 6-8


  • 4 large russet potatoes
  • 1 1/4 cups (300 mL) Cracker Barrel Old shredded cheese, divided
  • 2 tsp (10 mL) onion powder
  • 1 tsp (5 mL) garlic powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) sriracha hot sauce
  • 1 tbsp (15 mL) finely chopped chives


  1. PREHEAT oven to 375° (190°C).
  2. PRICK potatoes all over with fork; transfer to microwave-safe plate. Microwave for 5 to 7 minutes or until potatoes begin to soften. Flip over; cook for 5 to 7 minutes or until tender. Let cool slightly.
  3. CUT potatoes in half lengthwise. Scoop out pulp with spoon, leaving 1/4-inch (5 mm) border all around. Mash potato pulp until smooth; stir in 3/4 cup (175 mL) cheese, onion powder, garlic powder, salt and pepper.
  4. DIVIDE potato mixture evenly among potato skins; sprinkle with remaining cheese. Transfer to baking pan.
  5. BAKE for 8 to 10 minutes or until cheese is melted. Drizzle with sriracha; sprinkle with chopped chives.

Helpful Hint:

These baked potatoes are also delicious with crispy bacon bits, cooked chopped ham or turkey.

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