June 22, 2024
recipe for potato skins loaded

Recipe for Potato Skins Loaded

Have you listen about Recipe for Potato Skins Loaded and how much better potato skins can be with bacon and cheese? Well, we have a recipe for you. And they are guaranteed to make your mouth water! The recipe is easy and uses ingredients you probably already have on hand. All you need is a few potatoes, flour, salt, pepper, and cheese. You could even use an old potato for these skins.

Population: 4

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Difficulty level: 5/10, easy and quick Preparation You will need to cook the potatoes, slice them in half, scoop out all of the filling, discard it and cook them in the oven. The skins need to be cut into smaller pieces and browned in a frying pan with oil. While they are being browned you can prepare the second layer of potato skins. In a bowl mix the bread crumbs, egg and water. Form small balls and then press them into your frying pan with oil to make a crusty layer on the bottom of the potato skins. Bake in the oven until done.

Potato Skins with Bacon and Cheese Recipe | Epicurious

Filling: 2 large potatoes

1 tablespoon olive oil

1/2 cup grated white cheddar cheese Preheat oven to 425 degrees Fahrenheit (221 degrees Celsius). Scrub and dry your potatoes. Place them in a large pot. Cover with water and boil for 15 minutes or until soft. Remove potatoes from the heat, drain and cool on a tray or in the fridge while you prepare your filling. Mix together ingredients for the filling. Pour over your sliced potatoes and arrange them in a baking dish. Bake at 425 degrees Fahrenheit (221 degrees Celsius) until bubbling, about 10 minutes. Take them out of the oven and top with cheddar cheese, bacon bits and green onions if desired.

Toppings Use Recipe for Potato Skins Loaded

You can add any toppings to these that you would like. We prefer to add bacon and cheese and bake them for a couple more minutes until the cheese melts. You could also use chili or taco meat and sprinkle with cheese, green onions or cilantro.

The Best Potatoes for Potato Skins

The best potatoes for potato skins are the waxy kind with a thin skin. You want your potato slices to be about 1/4 inch thick so that they will crisp up nicely in the oven. Red potatoes are my favorite for potato skins because of their sweet flavor and also because they hold their shape nicely when cooked and cut.

What Kind of Cheese Should I Use?

You can use any cheese you like. I like to use white cheddar for this recipe because it melts down into a sauce and stays smooth instead of having chunks all over. If you want your cheese to stay whole, use shredded cheese or a combination of shredded and sliced. What I most often see in grocery stores is some sort of pre-mixed flavored cheese such as “cheddar” or “mild” cheeses.


4 large russet potatoes, peeled and cubed into ½-inch pieces (approx. 8 cups)

1 stick butter, melted (approx. ½ cup)

1 teaspoon salt

2 teaspoons Dijon mustard

1 jalapeño, chopped fine 

6 cups of diced ham 

½ cup Cheddar cheese, shredded 

pepper to taste

Directions – Recipe for Potato Skins Loaded

In a large pot or deep frying pan over medium-low heat, melt the butter. Add the potatoes and a pinch of salt and cook until they turn golden brown and are just crisp on the outside. Stir occasionally and cook for about 6-7 minutes. Remove from heat, drain the excess butter and set aside.

In a small bowl, mix together the dijon, jalapeño and remaining salt and pepper. Sprinkle evenly over the potatoes, then top with ham.

Sprinkle shredded cheese on top of the ham and place under broiler for 3-4 minutes until cheese is bubbly and golden brown in areas.

Serve hot.

What can I serve with loaded potato skins?

There are so many options for potato skins and there are endless possibilities for your side dish. When you have the chance, pick out some new recipes to try. Sides have the ability to be both healthy and flavorful. If you’re short on time, take a shortcut by making or buying some extra mashed potatoes at the store (while they’re still hot). Just add your own flavors with cheese and bacon or nutritional yeast flakes or pepper flakes as toppings.

What to drink with potato skins?

If you’re a fan of wine you have go for a full-bodied red and white would pair well, too. If you’re more of a beer fan, try an IPA or wheat beer. For something really different, try a vodka soda or even a Harvey Wallbanger cocktail (vodka and orange juice). Whatever your drink of choice is, get it in a plastic cup and use it as your “spoon.

Tips to Make Potato Skins Loaded

The basic idea of this recipe is the same as most of the other loaded baked potato recipes. It involves layering potatoes, cheddar cheese and bacon or ham. We did it one step better. Instead of baking these in a greased baking dish we made them in a square baking pan that we layered with panko bread crumbs, egg wash and parmesan along with potatoes and drizzled with melted butter to give it that crispier crust on the bottom. 

The reason we chose to do it this way is because you don’t want the potatoes to get soggy from all the extra liquid that gets baked into them. The result was crisp potato wedges with a cheesy bacon flavor.

Can you freeze potato skins?

We do not recommend freezing these because they will be hard as rocks from being frozen. If you’re going to make your own potato skins, we recommend wrapping them with plastic wrap and then foil before freezing.

Loaded Potato Skins With Cheese and Bacon Recipe

Can Potato Skins Be Made Ahead of Time

If you’re hosting a party, you can freeze them before if they’re going to be in the oven. If you’re just planning on eating them at home, make them fresh and serve as soon as they’re done.

You can also add extra toppings to make it more flavorful. You can add some cayenne powder for that extra kick of spice or some lemon juice for a bit more tang.

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Sneha Shukla

hello my foodie Family, I'm Gayatri Patel Host of this Blog. I have also recipe channel "your Kitchen - Hindi Recipes" I was born in mumbai but I live in Gujarat at the moment. I did M.com From Mumbai University.

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