Loaded Potato Skins.
Crispy potato skins stuffed with cheddar, salsa, sour cream, scallions and cilantro. Perfect for game day or anytime you want an appetizer that everyone will be grabbing for. They will be gone in minutes … because who doesn’t love crispy and cheesy potatoes?! Double or triple the batch to be safe.
Disclosure: I created these Loaded Potato Skins for Drew’s Organics, maker of organic dressings and salsas, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!
When I was developing this recipe, our family ate these potato skins for lunch many days in a row. Paired with a salad, it was MY kind of lunch.
When was the last time you had a potato skin? Before making these, I cannot remember the last time I had a potato skin. I think it was back in grade school when we lived in Cincinnati. Every Friday night when I was a kid, my mom would take me and my two sisters out to TGIFridays at the mall 🙂 and we would order potato skins and pot stickers as appetizers. We would get vanilla cokes too and fried chicken salads with lots of buttermilk ranch dressing. I remember the potato skins being so crispy, cheesy and so good. I’m sure they were fried too, which made them even tastier. I loved those Friday nights at Fridays with the fam!
These Loaded Potato Skins are almost as good as those TGIFriday’s skins, but they’re baked, not fried. This is a healthier baked potato skin, loaded with goodies that are completely customizable. And they are easy to make … you’ll be making them again and again. I can’t believe I hadn’t made potato skins before. Now we’ll be making them on the regular and trying out all sorts of toppings. Maybe some pulled bbq chicken, blue cheese and cilantro next time?
What do you like on your potato skins?
Here’s how to make these Loaded Potato Skins:
- • 4 medium russet potatoes, scrubbed, dried and pierced a few times with a knife
- • 2 Tablespoons olive oil
- • Salt
- • Black pepper
- • 6 oz (1 ½ cups) shredded cheddar cheese
- • ½ cup Drew’s Organic Chipotle Lime Medium Salsa*
- • ¼ cup sour cream or plain Greek yogurt
- • 2 scallions (white and green parts), thinly sliced
- Preheat oven to 400 degrees F.
- Place whole potatoes directly on an oven rack and bake for 40-50 minutes until potatoes are tender and skins have crisped.
- Remove from oven and let cool slightly until potatoes are able to be handled.
- Slice potatoes in half lengthwise and scoop out flesh, leaving a thin flesh layer within each skin.
- Set flesh aside for another use.**
- Place olive oil in a small bowl and using a brush, brush each skin (top and bottom) with olive oil. Sprinkle the hollowed-out side of each skin with salt and black pepper.
- Place the oven on broil. Line a baking sheet with tinfoil.
- Place potato skins hollowed side down on baking sheet and broil 2 minutes, keeping a close eye on them so they don’t burn. Flip potato skins over and broil an additional 2-3 minutes.
- Remove potato skins from oven and top equally with shredded cheddar cheese.
- Place back under broiler for 1-2 minutes until cheese is melted.
- Remove potato skins from oven.
- Top with Drew’s Organic Chipotle Lime Medium Salsa, sour cream, scallions and black pepper. Serve immediately.
*Any of the Drew’s salsas may be substituted for the Drew’s Organic Chipotle Lime Medium Salsa. ** One of our favorite ways to use the leftover potato flesh is to pan fry it until golden brown then top with shredded cheddar and any of our salsas. Serve as a side dish.
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