Munchskins

8 ingredients
4 steps

Ingredients

  • 20 frozen potato skins
  • 1 pkg. Lipton chicken vegetable soup mix
  • 1 c. mayonnaise
  • 1 box frozen Birds Eye chopped spinach, thawed
  • 1 (8 oz.) carton sour cream
  • 1 can chopped water chestnuts
  • 1 pkg. shredded Cheddar cheese
  • bacon bits

Directions

  1. 1
    Mix soup mix, spinach, sour cream, mayonnaise and chopped chestnuts.
  2. 2
    On cookie sheet, bake 20 potato skins (cut side up) at 425° for approximately 14 minutes.
  3. 3
    Add filling mix and top with cheese and bacon bits.
  4. 4
    Bake for an additional 10 to 15 minutes at 350°.

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