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loaded potato skins

(1 rating)
Christine_Sanchez avatar
Recipe by
Christine Sanchez
@Christine_Sanchez
New York, NY

One of my favorite vegetables is the potato. As a teenager, my nickname was "spud". As I got older, my honey renamed me to "tater". So to live up to my name, I made these for Christmas Eve dinner, along with some home-made onion rings and steak sandwiches. They were easy to make and a big hit.

►
(1 rating)
yield 2 serving(s)
prep time 45 Min
cook time 30 Min
method Pan Fry

Ingredients For loaded potato skins

  • 2 lg
    baking potatoes
  • 4 slice
    sharp american cheese (or any type sliced cheese)
  • 1/4 lg
    green bell pepper, chopped
  • 1/2 md
    yellow onion, chopped
  • 4 Tbsp
    diced tomato
  • 4 tsp
    grated parmesan or romano cheese
  • 1 dash
    oregano, for each skin topping
  • 2 slice
    bacon, cooked and cut in half.

How To Make loaded potato skins

  • 1
    Cut the potatoes in half, lengthwise, and scoop out center, leaving about 1/2 inch with the skin. Put in 350 degree oven until insides turn very light golden brown. Remove from oven when done, allow to cool. Cook the bacon until crisp, set aside. When bacon is cool, you will need 1/2 slice for each potato skin.
  • 2
    While potatoes are baking, chop onion and bell pepper, set aside. (I usually combine both and freeze leftover chopped vegetables for other dishes.) When the potatoes are cool enough to touch, start adding ingredients to each potato half.
  • 3
    Place skins on cookie sheet and add a pinch of diced tomato, a pinch of onion and pepper, and take 1 slice of cheese and fold in quarters. Place on top of the vegetables. Take 1/2 slice bacon, cut into small chunks, and place on top of the cheese. Add another pinch of onion and pepper, and a pinch of diced tomato. Sprinkle with Parmesan cheese and a pinch of oregano.
  • 4
    When you have finished with all the skins, place back in the oven for about 10 minutes or until the sliced cheese is melted. When the skins are done and golden brown, they're ready to serve. Enjoy!
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