Loaded Potato Skins

$- 4 large russet potatoes - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1/2 cup cooked chicken, shredded (optional) - 1/2 cup black beans, rinsed and drained - 1/2 cup diced tomatoes - 1/2 cup corn kernels (canned or frozen) - 1/4 cup diced red onion - 1 jalapeño, sliced (optional, for heat) - 1/2 cup sour cream - 1/4 cup fresh cilantro, chopped - 1 avocado, diced - 1 teaspoon taco seasoning - Baking sheet - Mixing bowl - Fork - Spoon Gathering the right ingredients is key to making loaded potato skins. I always start with russet potatoes because they bake well and have a thick skin. You need olive oil to help crisp them up. Don’t forget the salt and pepper; they add great flavor. For toppings, I love using shredded cheddar cheese. It melts beautifully and adds rich flavor. If you want, you can add cooked chicken for protein. I also mix in black beans for texture and nutrition. Diced tomatoes and corn add sweetness, while red onion gives a nice crunch. If you like heat, toss in some jalapeño slices. They create a spicy kick. Top it all off with sour cream, fresh cilantro, and diced avocado. Finally, a sprinkle of taco seasoning ties all the flavors together. For cooking, you'll need a baking sheet to hold your potatoes, a mixing bowl for your toppings, a fork to poke holes in the potatoes, and a spoon for scooping out the flesh. These tools make the process smooth and easy. This combination of ingredients and tools leads to the perfect crispy and flavorful loaded potato skins. Check out the Full Recipe for all the steps to bring this delightful dish to life. - Preheat the oven to 400°F (200°C). - Scrub and dry the potatoes. - Poke holes in the potatoes. Start your loaded potato skins by preheating the oven. This helps cook the potatoes evenly. Next, scrub the russet potatoes under cold water to remove dirt. Dry them well with a towel. Poking holes in the potatoes lets steam escape while baking. This keeps the potatoes from bursting. - Coat with olive oil and season with salt and pepper. - Bake for 45 to 60 minutes until tender. After prepping the potatoes, rub them with olive oil. This adds flavor and helps crisp the skin. Next, sprinkle salt and pepper on them. Place the potatoes on a baking sheet or directly on the oven rack. Bake until they're soft when pierced with a fork. This takes about 45 to 60 minutes. - Cut baked potatoes in half and scoop out flesh. - Brush with olive oil and sprinkle with taco seasoning. Once the potatoes cool, cut them in half lengthwise. Carefully scoop out the insides, leaving a bit of potato for strength. This creates a shell for your toppings. Brush the insides with olive oil for added flavor. Sprinkle taco seasoning on the insides for a delicious kick. - Mix toppings in a bowl: chicken, beans, tomatoes, corn, onion. - Fill each potato skin with the mixture. In a bowl, mix your preferred toppings. Combine cooked chicken, black beans, diced tomatoes, corn, and red onion. Season with salt and pepper. Once mixed, fill each potato skin with the tasty mixture. - Top with cheddar cheese and jalapeño slices. - Bake until cheese is melted and bubbly. Now, add shredded cheddar cheese on top of each filled skin. If you like heat, add jalapeño slices. Return the potato skins to the oven. Bake until the cheese melts and becomes bubbly. This usually takes about 5 to 10 minutes. - Add sour cream, avocado, and cilantro just before serving. When ready to serve, add a dollop of sour cream to each skin. Diced avocado and fresh cilantro add color and flavor. Enjoy your loaded potato skins, a crispy and flavorful delight! For the full recipe, check the details above. To get crispy potato skins, oil and seasoning are key. Olive oil helps the skins crisp up nicely. Coat the inside of each skin well. Sprinkle salt and pepper for flavor. If you want them extra crispy, bake them a bit longer. Start with 10 more minutes. Check them often to avoid burning. Want to boost the flavor? Add toppings like crispy bacon or fresh green onions. These add great taste and crunch. You can also make your own taco seasoning. Just mix chili powder, cumin, and garlic powder. Adjust the spice to your liking for a fun kick. The way you serve the potato skins matters. Use a big platter for a nice look. Arrange the skins in a circle. Finish with a sprinkle of cilantro for color. You can also add lime wedges. They add a zesty touch and make the dish pop. For the full recipe, check out the Cheesy Fiesta Loaded Potato Skins section. {{image_4}} For a vegetarian twist, skip the chicken. Use more beans or colorful veggies. You can add black beans, corn, or bell peppers. They bring great taste and texture. Use spices like cumin or smoked paprika for flavor. Fresh herbs like cilantro or parsley also work wonders. These ingredients brighten up your dish and add depth. If you love heat, try spicy loaded potato skins. Add sriracha sauce or spicy cheese. Pepper jack cheese gives a nice kick. Adjust the heat level based on your taste. You can mix in sliced jalapeños for more spice. This version is perfect for those who enjoy bold flavors. For a gourmet touch, think outside the box. Use unique ingredients like truffle oil or fancy cheese. Aged cheddar or blue cheese adds richness. Pair these skins with different dips. Consider sour cream, guacamole, or a zesty ranch. These choices enhance the flavors and make your dish stand out. Try these variations to keep your loaded potato skins exciting and new! For the full recipe, check out Cheesy Fiesta Loaded Potato Skins. To store your loaded potato skins, let them cool first. Place them in an airtight container. You can refrigerate them for up to four days. For longer storage, freeze them in a single layer. Once frozen, place them in a freezer-safe bag. This helps keep the flavors and textures intact. When reheating, the oven is best. Preheat it to 350°F (175°C). Place the potato skins on a baking sheet. Heat for about 10 to 15 minutes, until warm. If you use a microwave, heat them for 1 to 2 minutes. The oven gives better texture, while the microwave is faster. In the refrigerator, loaded potato skins last about four days. You can tell they spoil if they smell bad or look slimy. If you see mold, throw them away. Always check before eating leftovers to stay safe. Yes, you can prep loaded potato skins in advance. First, bake the potatoes and scoop out the flesh. Store the skins in the fridge for up to two days. When you’re ready to serve, fill them with your toppings and bake. This saves time and lets you enjoy your gathering more. I recommend using russet potatoes. They have a thick skin and a fluffy interior. This makes them perfect for holding toppings. Other types, like red or Yukon gold, may not get as crispy. Stick with russets for the best results. You can swap ingredients for healthier options. Use Greek yogurt instead of sour cream. Choose low-fat cheese to cut calories. Add more veggies like bell peppers or spinach for extra nutrition. These small changes can make a big difference without losing flavor. Yes, you can freeze loaded potato skins. Freeze them after baking and filling, but before adding cheese. Wrap them tightly in foil or plastic wrap. When ready to eat, thaw in the fridge overnight, then bake until hot and cheesy. Serve loaded potato skins on a large platter for a fun look. Add colorful garnishes like cilantro and lime wedges. Pair them with a fresh salad or spicy salsa for a complete meal. This makes your dish not only tasty but visually appealing as well. Loaded potato skins are a fun and tasty dish. We covered the key ingredients, from russet potatoes to toppings like cheese and cilantro. You learned step-by-step instructions for baking and filling the skins, plus tips for crispiness and flavor. Don't forget about storage and reheating practices to keep your leftovers fresh. Try different variations for a new twist. Whether you prefer vegetarian, spicy, or gourmet skins, there's something for everyone. Enjoy making this dish and sharing it with friends!$

Delight your taste buds with these Cheesy Fiesta Loaded Potato Skins! Perfect for game day or a fun snack, these crispy potato boats are loaded with cheese, chicken, black beans, and fresh toppings for an explosion of flavor. Follow our simple step-by-step guide to create a crowd-pleasing treat that everyone will love. Click through for the full recipe and elevate your appetizer game today!

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Ingredients

4 large russet potatoes

1 tablespoon olive oil

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup cooked chicken, shredded (optional)

1/2 cup black beans, rinsed and drained

1/2 cup diced tomatoes

1/2 cup corn kernels (canned or frozen)

1/4 cup diced red onion

1 jalapeño, sliced (optional, for heat)

1/2 cup sour cream

1/4 cup fresh cilantro, chopped

1 avocado, diced

1 teaspoon taco seasoning

Instructions

Begin by preheating your oven to 400°F (200°C) to ensure it's ready for your potatoes.

Scrub the russet potatoes thoroughly under cold running water to remove any dirt. Pat them dry using a clean kitchen towel. With a fork, carefully poke several holes into each potato to allow steam to escape during baking.

Using a brush or your hands, rub the potatoes with olive oil, making sure to coat them well. Generously season each potato with salt and pepper for added flavor. Arrange the potatoes directly on the oven rack or place them on a baking sheet if preferred.

Bake the potatoes in the preheated oven for 45 to 60 minutes, or until they are tender when pierced with a fork. Once done, remove them from the oven and let them cool for a few minutes to make handling easier.

When the potatoes are cool enough to touch, carefully cut each potato in half lengthwise. Using a spoon, scoop out the majority of the flesh, leaving about 1/4 inch of potato around the skin to create a sturdy shell, or boat.

Lightly brush the insides of the potato skins with olive oil and sprinkle evenly with taco seasoning for a flavorful kick. Place the prepared skins back into the oven and bake for an additional 10 minutes, until they become crispy.

In a mixing bowl, combine the shredded chicken (if you'd like), rinsed black beans, diced tomatoes, corn, and diced red onion. Add salt and pepper to taste, mixing everything until well combined.

Once the skins are crispy, remove them from the oven and generously fill each skin with the prepared mixture. For an extra cheesy touch, top each filled skin with shredded cheddar cheese and add jalapeño slices if desired for some heat.

Return the loaded potato skins to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly, creating a tantalizing surface.

As a final touch, allow the loaded skins to cool slightly, then add a dollop of sour cream on each. Finish with diced avocado and a sprinkle of fresh cilantro to enhance both flavor and color.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 halves

- Presentation Tips: For a stunning presentation, serve the loaded potato skins on a large decorative platter. Garnish with additional sprigs of fresh cilantro and set lime wedges on the side for a zesty finish whenever desired.