Loaded Baked Potato Skins Recipes

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LOADED BAKED POTATO



Loaded Baked Potato image

A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.

Provided by 14 Hands Winery

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

6 russet potatoes
12 strips bacon
1 pound broccoli florets
¾ cup diced red bell pepper
½ cup water
1 cup sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups grated Cheddar cheese
8 green onions, chopped

Steps:

  • Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
  • Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
  • Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
  • When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
  • Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
  • Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g

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

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



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

BAKED POTATO SKINS



Baked Potato Skins image

Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 6-10 servings.

Number Of Ingredients 10

8 large baking potatoes
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup finely chopped green onions
1/2 cup crumbled cooked bacon
1/2 cup chopped cooked shrimp or fully cooked ham, optional
1/2 cup chopped green peppers
1 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.

LOADED BAKED POTATO SKINS RECIPE



Loaded Baked Potato Skins Recipe image

Crispy baked Loaded Potato Skins twice baked to perfection and topped with bacon, cheese, sour cream, and green onions.

Provided by Camille Beckstrand

Categories     Side Dish

Time 31m

Number Of Ingredients 11

4 large baking potatoes ((baked))
3 Tablespoons olive oil
1 Tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon pepper
8 strips bacon ((cooked and crumbled))
1 ½ cups shredded cheddar cheese
½ cup sour cream
4 green onions (sliced)

Steps:

  • Heat oven to 475 degrees F.
  • Cut baked potatoes in half lengthwise.
  • Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
  • Place potatoes skins on a greased baking sheet.
  • In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
  • Brush over both sides of skins.
  • Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
  • Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
  • Top with sour cream and onions.
  • Serve immediately.

Nutrition Facts : Calories 319 kcal, Carbohydrate 35 g, Protein 10 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 310 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY



Twice-Baked Loaded Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  • Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  • Transfer potatoes to a cutting board, and cut in half.
  • Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  • Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  • Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  • Bake for 10 minutes.
  • Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  • Top with sour cream, bacon, and the remaining scallions.
  • Enjoy!

Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams

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From frontend.staging.cookingprofessionally.com


LOADED POTATO SKINS WITH CHEESE AND BACON RECIPE
2021-07-26 Place potatoes on a rack in a large rimmed baking sheet. Bake potatoes for about 1 hour, or until tender. While potatoes bake, cook bacon. Dice bacon and spread it out in a skillet. Place skillet over medium-low heat and cook, stirring frequently, for about 7 to 9 minutes, or until pieces are browned and crisp.
From thespruceeats.com


THE BEST LOADED BAKED POTATO SALAD - MY RECIPE MAGIC
1 day ago The flavors of potato salad get a serious upgrade when combined with a loaded baked potato salad! Stuffed full of bacon, cheese, herbs, and green onion the flavor of this red skin potato salad is just unbeatable. This potato salad is made with simple ingredients and is a delicious American classic.
From myrecipemagic.com


LOADED POTATO SKINS WITH CHEESE AND BACON - SO DELICIOUS!
2020-01-14 These Loaded Potato Skins stuffed with crispy bacon and cheese are the perfect easy comfort food.Melting cheesy goodness baked in a jacket potato.. Originally posted March 24, 2016 this post was updated on 14th January 2020 . I LOVE the start of a new year, it feels like a blank sheet, a chance to start afresh.
From tamingtwins.com


BAKED POTATO SKINS - CULINARY HILL
2021-03-06 Remove from oven and cool 10 minutes. Line a rimmed baking sheet with foil for easy cleanup and increase oven temperature to 425 degrees. Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl (reserve for another use) leaving about 1/4″ border around the edges and middle.
From culinaryhill.com


MITCHELL'S LOADED BAKED POTATO SKINS RECIPE | MYRECIPES
Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425º for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells. Bake at 425º for 5 minutes or until cheese ...
From myrecipes.com


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Top Asked Questions

How do you cook baked potatoes with the skins on?
Cut baked potatoes in half lengthwise. Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe). Place potatoes skins on a greased baking sheet. In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper. Brush over both sides of skins.
How do you make the best loaded potato skins?
Here's how to make the best-ever loaded potato skins. This cheesy nostalgic spud dish is on your table in less than an hour. Heat the oven. Arrange 2 racks to divide the oven into thirds. Place a baking sheet on the lower rack to catch any drippings and heat the oven to 425ºF. Prep the potatoes.
How do you make crispy garlic buttered potato skins?
Crispy garlic buttered potato skins filled with cheese and bacon are the perfect appetizer! Preheat oven to 425°F. Combine butter, parsley, seasoned salt and garlic powder in a small bowl. Set aside. Ensure baked potatoes are cooled. Cut potatoes in half lengthwise.
How do you cook bacon rashers and potato skins?
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.

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