Loaded Potato Skins Recipe

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 …

Rating: 5/5(30)
Total Time: 40 mins
Category: Lunch/Snacks
Calories: 243 per serving

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Instructions Checklist. Step 1. Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a …

Rating: 4.5/5
Total Time: 1 hr 15 mins
Category: Roasted Potatoes
Calories: 932 per serving
1. Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
3. 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.
4. Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.

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Deselect All. 10 baking potatoes. 8 ounces (225g) strong Cheddar, or red Leicester, grated. 1 cup (250ml) sour cream. 1 spring onion. 1 …

Rating: 5/5(5)
Author: Nigella Lawson
Servings: 20
Category: Appetizer
1. Preheat the oven to 415 degrees F (200c/gas mark 6).
2. 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.
3. 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.

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Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until …

Author: Molly Yeh
Steps: 5
Difficulty: Easy

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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 …

Rating: 5/5(3)
Category: Appetizers

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Preheat the oven to 400 F. Prick the potatoes in several places with a fork, then bake for 50 to 60 minutes, or until a fork can be easily inserted. While …

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Season with 1/4 teaspoon black pepper. 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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(Save the scooped potatoes for another use, like potato pancakes or soup.) Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper.

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Loaded Potato Skins are an easy appetizer made with the crispy skins of a baked potato and filled with bacon, cheese, sour cream, and chives!. I’ve mentioned before how much I love fun appetizers, and this recipe is no exception. For more easy appetizers, check out my Easy 7-Layer Bean Dip or homemade Artichoke Dip!

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Step 6. Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven. Step 7. Add a dollop of sour cream to each skin and sprinkle with green onions.

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Prepare Claim Jumper Sour Cream Chive Dip according to recipe below. Set aside. Brush potato shells with melted butter. Sprinkle lightly with seasoned salt, to taste. Place shells, skin-side down, on a baking sheet. Place in preheated oven and bake for 15 to 20 minutes, until crisp, but not dry and hard.

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Place skins cut side down on the baking sheet and bake for an additional 15 minutes. Mash the scooped out potatoes with the milk, cheddar cheese and butter. Add salt and pepper, 3/4 of the bacon, caramelized onion, and olives.

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STEP 2. 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. STEP 3. Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges.

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Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon.

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Preheat oven to 400 degrees. Wash and dry each potato. Using a fork, poke through the skin of each potato 8 to 10 times. Rub a light coat of olive oil, cooking oil, or shortening over each potato. Place potatoes on middle rack of oven. Place a baking sheet on the lower rack to catch drippings. Bake for 1 hour.

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Can Potato Skins Be Made Ahead of Time. Yes they sure can! If I am making a recipe that needs cooked potatoes (like Loaded Mashed Potato Cakes or Twice Baked Potato Casserole) I simply bake the potatoes and scoop out the flesh. Freeze the empty shells on a baking pan and then once frozen, stack them in a freezer bag.

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Method. Preheat the oven to gas 7, 220°C, fan 200°C. Prick the potatoes all over with a fork. Rub the oil over the skins, then rub with a little salt. Put the potatoes on a baking tray and bake for 1 hr, turning halfway through to cook evenly until completely tender when pierced with a skewer or sharp knife. Remove from the oven and carefully

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Frequently Asked Questions

How to make the best loaded potato skins?

Method

  1. Preheat the oven to 415 degrees F (200c/gas mark 6).
  2. 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, ...
  3. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl.

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What restaurant has loaded potato skins?

What restaurant has loaded potato skins? Loaded Potato Skins

How do you make potato skins at home?

How do you make potato skins from scratch? DIRECTIONS Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell. Place on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475° for about 8 minutes and turn over.

How do you make potato skins in the oven?

Method 4 of 4: Low Fat Potato Skins

  1. Preheat your oven to 400°F (204°C).
  2. Bake 4 large potatoes in the oven. After you wash the potatoes, use a paper towel to cover them in non-fat cooking spray and place them on a baking ...
  3. Remove the potatoes from the oven. ...
  4. Quarter the potatoes lengthwise. ...
  5. Scoop out the flesh of the potatoes. ...
  6. Make the inside mixture. ...

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