Best Loaded Potato Skins Recipes

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LOADED BAKED POTATO SKINS



Loaded Baked Potato Skins image

Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!

Provided by Kimm

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

4 large baking potatoes, scrubbed
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese
8 slices cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
  • When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
  • Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
  • Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
  • Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
  • Serve topped with sour cream and green onions.

Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g

LOADED POTATO SKINS



Loaded potato skins image

Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version

Provided by Monaz Dumasia

Categories     Dinner, Snack, Starter

Time 1h30m

Yield Serves 4 as a starter, snack or side

Number Of Ingredients 6

4 medium baking potatoes
2 tsp olive oil
2 rashers streaky bacon
75g soured cream
1 chopped spring onion or 2 tbsp finely chopped chives
75g cheddar coarsely grated

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
  • While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
  • Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
  • Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
  • Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
  • Sprinkle over the remaining spring onion or chives and serve hot.

Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium

LOADED POTATO SKINS



Loaded Potato Skins image

Make and share this Loaded Potato Skins recipe from Food.com.

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 8 appetizers

Number Of Ingredients 13

4 large baking potatoes, baked
2 -3 tablespoons vegetable oil
salt and pepper
1/4 teaspoon paprika or 1/4 teaspoon chili powder
1 1/2-2 cups grated cheddar cheese
1 cup green peppers or 1 cup yellow pepper
1/2 cup finely chopped chives or 1/2 cup green onion
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon hot sauce (optional)
3 tablespoons sour cream
1 egg
8 slices bacon, cooked and crumbled

Steps:

  • Preheat oven to 475°F.
  • Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
  • Place on a greased or lined baking sheet.
  • Mix together the oil, salt, pepper and paprika and brush all over the skins.
  • Bake in the oven for 7-8 minutes skin side up.
  • Turn over and bake again for 7-8 minutes.
  • In the meantime mix together: cheddar cheese, red pepper, and chives.
  • Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
  • Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
  • Very nice served with more sour cream and green onions.

Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 6.8, Cholesterol 53.3, Sodium 221.7, Carbohydrate 17, Fiber 1.9, Sugar 1.8, Protein 8.8

SUPER LOADED CHILI POTATO SKINS



Super Loaded Chili Potato Skins image

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 1h15m

Yield 16

Number Of Ingredients 7

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

Steps:

  • Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
  • Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  • Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
  • Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g

FULLY LOADED POTATO SKINS



Fully Loaded Potato Skins image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 2h50m

Yield 20 stuffed potato skins

Number Of Ingredients 9

10 baking potatoes
8 ounces (225g) strong Cheddar, or red Leicester, grated
1 cup (250ml) sour cream
1 spring onion
1 teaspoon maldon salt or 1/2 teaspoon table salt
Good grinding black pepper
1 tablespoon Worcestershire sauce
Oil, for frying
10 rashers American-style or thin cut streaky bacon

Steps:

  • Preheat the oven to 415 degrees F (200c/gas mark 6).
  • The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
  • When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.

LOADED BAKED POTATO-SKINS CASSEROLE



Loaded Baked Potato-Skins Casserole image

Ready, Set, Cook! Special Edition Contest Entry: I did this first to see how the kids would like it. This is, to me, a Potato Skin/Baked Potato recipe combined. There are so many ways to do this but I decided to make this one basic & simple to start with. You can always add different items, such as broccoli or chili or stuff like that. I made it into a casserole so it can feed more people. Great for large family gatherings or events.

Provided by maksh4

Categories     One Dish Meal

Time 1h5m

Yield 1 10x14 dish, 8-10 serving(s)

Number Of Ingredients 13

1.5 (20 ounce) bags Simply Potatoes® Shredded Hash Browns
1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
10 slices bacon
1 tablespoon cilantro
1/2 large red bell pepper
7 green onion stems (use white only)
1.5 (8 ounce) packages cheddar cheese
16 ounces sour cream
1 1/2 tablespoons chives
salt (to taste) or pepper (to taste)
garlic powder (to taste)
paprika (to taste)
butter-flavored cooking spray

Steps:

  • Butter bottom & sides of casserole dish.
  • Press Simply Potatoes Shredded Hash Browns along the bottom of the casserole dish, lightly salt & pepper potatoes.
  • Sprinkle Cheddar Cheese and Bacon all over the shredded hash browns (do not mix). Use spray butter & lightly spray entire ingredients. Bake in oven at 350* for 15 minutes, then broil for the last 3-5 minutes or until golden brown.
  • Remove from oven, let cool to the touch. While still warm, spread sour cream over entire ingredients, covering completely. Sprinkle with Cilantro and Garlic Powder, Paprika, Salt & Pepper to taste. Next add roughly chopped Red Bell Peppers and Green Onions. Once covered with those ingredients, use Simply Potatoes Diced Potatoes with Onion and layer covering entire ingredients. Lightly spray-butter potatoes. Then sprinkle lightly over diced potatoes with the remaining bacon, cheddar cheese & chives.
  • Bake approximately 40-45 minutes and cheese turns a golden brown.
  • Side Note: After plated, serve with a light dollop of Sour Cream to top it off and if wanted -- a sprinkle or two of any of the following: Chives, Green Onions, Paprika, Parsley or whatever makes it look pretty to you. :).
  • *Prep time includes the pre-baking of bottom layer to crust it. Cook time is to fully cook the potatoes through.

LOADED TACOS POTATO SKINS



Loaded Tacos Potato Skins image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Number Of Ingredients 0

Steps:

  • Toppings: Shredded chicken mixed with taco seasoning, queso blanco, sour cream, salsa, pickled jalapenos and cilantro
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

LOADED SWEET POTATO SKINS RECIPE BY TASTY



Loaded Sweet Potato Skins Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, whole milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, bacon, sour cream, fresh chive

Provided by Tucker Iida

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 10

4 sweet potatoes
1 tablespoon olive oil
¼ cup whole milk
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 strips bacon, cooked until crispy, and crumbled
sour cream, for serving
fresh chive, chopped, for serving

Steps:

  • Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
  • Let potatoes cool then cut in half lengthwise.
  • Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
  • Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
  • Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
  • Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
  • Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 3 grams, Protein 12 grams, Sugar 9 grams

LOADED SWEET-POTATO SKINS



Loaded Sweet-Potato Skins image

We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h20m

Number Of Ingredients 8

4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup low-fat buttermilk
1/4 teaspoon sweet paprika, plus more for garnish
4 slices bacon
1/4 cup reduced-fat sour cream
1 scallion, sliced, for garnish

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
  • Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
  • Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
  • Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.

Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 3 g, Protein 4 g

LOADED SWEET POTATO SKINS



Loaded Sweet Potato Skins image

Packed with vitamin A, roasted sweet potatoes are creamy, delicious and have more fiber and less starch than their pale cousins. Here, I load sweet potato skins with smoky Gouda cheese, sour cream, scallions and parsley. It's a very versatile recipe so feel free to play with the filling and topping ingredients.

Provided by JJ Johnson

Categories     main-dish

Time 1h50m

Yield 4 main course servings or 8 appetizer servings

Number Of Ingredients 8

4 large sweet potatoes, scrubbed and pierced several times with the tines of a fork
4 tablespoons unsalted butter
1 cup shredded smoked Gouda cheese (about 4 ounces)
1 teaspoon smoked paprika
Kosher salt and freshly cracked black pepper
1 cup sour cream
4 scallions, chopped
Parsley or other soft herbs, such as cilantro or basil, chopped, for garnish

Steps:

  • Preheat your oven to 400 degrees F. Roast the potatoes on a baking sheet until they can be easily pierced with a fork, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on for the final bake.
  • Cut the potatoes in half lengthwise. Using a metal spoon, scoop out 3/4 of the potato flesh into a medium bowl, leaving the skins protected by a layer of potato. Put the potato shells skin-side down on the baking sheet.
  • Mash the potato filling in the bowl then stir in the butter, smoked gouda and smoked paprika. Add salt and pepper, to taste.
  • Divide the filling equally among the potato skins and return to the oven for 10 minutes.
  • Remove the potatoes and top with a dollop of sour cream, a sprinkle of scallions, freshly cracked black pepper and chopped parsley.

LOADED POTATO SKINS



Loaded Potato Skins image

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

4 small russet potatoes (about 1 1/2 pounds)
Skin from 3 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces white Cheddar, shredded (1 cup)
4 ounces provolone, shredded (1 cup)
1/2 cup sliced black olives
1/2 bunch scallions, chopped, whites and greens divided
Sour cream and sriracha, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)
  • Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
  • Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
  • Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.

LOADED SWEET POTATO SKINS RECIPE BY TASTY



Loaded Sweet Potato Skins Recipe by Tasty image

Here's what you need: sweet potatoes, milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, roma tomatoes

Provided by Merle O'Neal

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 7

4 sweet potatoes
¼ cup milk
1 teaspoon salt
1 teaspoon pepper
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 roma tomatoes

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Take potatoes and poke them on all sides with a fork, then place on a parchment-lined baking tray
  • Bake for 50 minutes, or until fork tender.
  • Allow potatoes to cool, then cut off either end and cut in half lengthwise.
  • Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil.
  • Bake skins at 400˚F (200˚C) for 10 minutes.
  • Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
  • Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese and diced tomatoes.
  • Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
  • Allow to cool 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 40 grams, Fat 11 grams, Fiber 5 grams, Protein 13 grams, Sugar 13 grams

LOADED RED POTATO SKINS



Loaded Red Potato Skins image

These are great as an appetizer or cut the recipe in half to serve as a side dish for a dinner serving about 4-6 guests. Serve with sour cream on the side. Cooking time includes cooking of bacon.

Provided by TheDancingCook

Categories     Potato

Time 1h10m

Yield 30 appetizers, 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs red potatoes, about 15 small potatoes
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup scallion, chopped fine
10 slices bacon, cooked crisp and crumbled
2 tablespoons chopped fresh basil leaves, optional

Steps:

  • Preheat oven to 400 degrees.
  • Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
  • Cut each potato in half, then cut a thin slice from the bottom of each potato.
  • With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
  • Set shells aside and reserve pulp.
  • In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
  • Spoon the filling into the shells.
  • Place back onto baking sheet and broil for 3 minutes or until golden and heated through.

Nutrition Facts : Calories 614.9, Fat 45, SaturatedFat 15.9, Cholesterol 75.8, Sodium 868.6, Carbohydrate 35.8, Fiber 3.3, Sugar 4, Protein 17.4

LOADED POTATO SKINS RECIPE - (4.3/5)



LOADED POTATO SKINS Recipe - (4.3/5) image

Provided by Marinel

Number Of Ingredients 12

6 small Idaho baking potatoes
2 - 3 tablespoons vegetable oil
1/4 teaspoon paprika
1 1/2 cups grated cheddar cheese
1 cup finely chopped red peppers, green peppers or yellow peppers (or a combination)
1/2 cup finely chopped chives or 1/2 cup green onions
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon hot sauce
3 tablespoons sour cream
1 egg
8 slices of cooked and crumbled bacon

Steps:

  • 1. Preheat oven to 475 degrees 2. Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use), leave a 1/4 inch shell 3.Place on a greased or lined baking sheet. 4. Mix together the oil, salt, pepper and paprika and brush all over the skins 5. Bake in the oven for 7-8 minutes, skin side up. 6. Turn over and bake again for 7=8 minutes 7. In the meantime mix together: cheddar cheese, red pepper, and chives 8. Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg and then combine with the first mix. 9. Divide this mixture into the skins, sprinkle wit the bacon, return to the oven and bake for about 4-5 minutes. 10. Very nice served with more sour cream and green onions.

LOADED POTATO SKINS



Loaded Potato Skins image

One of my favorite vegetables is the potato. As a teenager, my nickname was "spud". As I got older, my honey renamed me to "tater". So to live up to my name, I made these for Christmas Eve dinner, along with some home-made onion rings and steak sandwiches. They were easy to make and a big hit.

Provided by Christine Sanchez @Christine_Sanchez

Categories     Vegetable Appetizers

Number Of Ingredients 8

2 large baking potatoes
4 slice(s) sharp american cheese (or any type sliced cheese)
1/4 large green bell pepper, chopped
1/2 medium yellow onion, chopped
4 tablespoon(s) diced tomato
4 teaspoon(s) grated parmesan or romano cheese
1 dash(es) oregano, for each skin topping
2 slice(s) bacon, cooked and cut in half.

Steps:

  • Cut the potatoes in half, lengthwise, and scoop out center, leaving about 1/2 inch with the skin. Put in 350 degree oven until insides turn very light golden brown. Remove from oven when done, allow to cool. Cook the bacon until crisp, set aside. When bacon is cool, you will need 1/2 slice for each potato skin.
  • While potatoes are baking, chop onion and bell pepper, set aside. (I usually combine both and freeze leftover chopped vegetables for other dishes.) When the potatoes are cool enough to touch, start adding ingredients to each potato half.
  • Place skins on cookie sheet and add a pinch of diced tomato, a pinch of onion and pepper, and take 1 slice of cheese and fold in quarters. Place on top of the vegetables. Take 1/2 slice bacon, cut into small chunks, and place on top of the cheese. Add another pinch of onion and pepper, and a pinch of diced tomato. Sprinkle with Parmesan cheese and a pinch of oregano.
  • When you have finished with all the skins, place back in the oven for about 10 minutes or until the sliced cheese is melted. When the skins are done and golden brown, they're ready to serve. Enjoy!

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