Loaded Potato Skins Recipe 435

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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

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

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 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.

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  • Preheat oven to 425º. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 10 to 15 minutes.
  • Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.
  • When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove middle, leaving a 1/4" thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes per side.
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Top Asked Questions

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.
What are some examples of potato skins?
Examples include (but are CERTAINLY not limited to): loaded mashed potatoes, loaded pickle chips, and loaded zucchini skins. Can I make potato skins in advance?
How do you remove the skin from a baked potato?
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.
How do you cook potato skins and cheese together?
Divide the cheese between the skins. Bake and assemble the potato skins. Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Remove from the oven. Divide 1/3 cup sour cream, the bacon, and scallions between the potato skins and serve immediately.

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