Loaded Potato Skins

Loaded Potato Skins with bacon, cheddar cheese, and other goodies. They’re irresistible, restaurant-worthy but super easy to make! Perfect game day food!

I had a mojito today. I was so hot I needed a cold mojito to chill me off.

I don’t think it worked.

In fact it did the opposite. One thing I miss from living in Southern Ontario is a cold air conditioned house. People here in Calgary don’t normally have air conditioners because you normally don’t need one, you probably need it for a couple weeks all summer. But it doesn’t help when I have the oven on. It turns my kitchen into a sauna.

But it was worth it to make these unbelievable potato skins. They’re very easy to make and are full of flavor. There’s cheddar cheese, bacon, caramelized onions, olives, tomatoes and mashed potatoes in them. They are full of delicious goodness. I also added some hot sauce for a little kick, but if you don’t like spicy don’t use it.

If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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5 from 3 votes

Loaded Potato Skins

Prep 15 minutes

Cook 1 hour 15 minutes

Total 1 hour 30 minutes

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Loaded Potato Skins with bacon, cheddar cheese, and other goodies. They're irresistible, restaurant-worthy but super easy to make! Perfect game day food!

US CustomaryMetric

4

Ingredients

• ▢ 2 large potatoes (I used russet potatoes)
• ▢ 1 tablespoon olive oil
• ▢ 1/4 cup milk
• ▢ 1/2 cup cheddar cheese (shredded)
• ▢ 1 tablespoon butter (unsalted)
• ▢ 1/4 teaspoon salt (or to taste)
• ▢ 1/2 teaspoon pepper (or to taste)
• ▢ 4 slices bacon (fried and chopped)
• ▢ 1 onion (sliced and caramelized in fat from bacon)
• ▢ 1/4 cup olives (sliced)
• ▢ 1 tomato (diced)
• ▢ 1 tablespoon parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat oven to 425 F degrees.
• Wash the potatoes really well and rub with the olive oil. Place on a baking sheet and bake for one hour or until the inside of the potato is cooked.
• Carefully cut the potatoes in half and scoop out the inside of the potato leaving just a little on the skin. 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. Mix well.
• Divide mixture in 4 and spoon the mixture into the potato skins, topping with the left over bacon and diced tomatoes.
• Garnish with parsley.

Notes

1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1skinCalories: 244kcal (12%)Carbohydrates: 5g (2%)Protein: 7g (14%)Fat: 21g (32%)Saturated Fat: 8g (50%)Cholesterol: 38mg (13%)Sodium: 520mg (23%)Potassium: 190mg (5%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 625IU (13%)Vitamin C: 7.5mg (9%)Calcium: 133mg (13%)Iron: 0.4mg (2%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.