Loaded Baked 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

BACON CHEDDAR POTATO SKINS



Bacon Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:

  • Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

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 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 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 SKIN CUPS



Loaded Baked Potato Skin Cups image

Provided by Catherine McCord

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

4 large russet potatoes
4 slices bacon
1 cup shredded Cheddar
1/2 cup sour cream
2 chives, sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Using the tip of a knife, poke a hole on each side of the potatoes. Bake directly on the oven rack until the outside of the potatoes look dry and crispy, 45 to 50 minutes.
  • Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then crumble.
  • When the potatoes are ready, remove from the oven and leave the oven on. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Save the potato flesh for another use.
  • Bake the potato skins directly on the oven rack until golden and crispy, about 10 minutes.
  • Transfer the potato skins to a baking sheet, sprinkle each with 2 tablespoons of the cheese and bake until the cheese is melted, about 2 minutes.
  • Top with the sour cream, bacon and chives and serve.

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

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