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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!
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!
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Loaded Potato Skins
- 2 large potatoes I used russet potatoes
- 1 tbsp olive oil
- 1/4 cup milk
- 1/2 cup cheddar cheese shredded
- 1 tbsp butter unsalted
- 1/4 tsp salt or to taste
- 1/2 tsp 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 tbsp parsley chopped
- 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.