Loaded Potato Skins Recipe

Name: Loaded Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 None equal-sized medium potatoes; None None cooking oil spray; 3 tbsp butter, melted; 1 cup cheddar cheese, shredded; 1 tbsp finely chopped fresh chives; None None sour cream, to serve; None None For The Salsa; 2 tsp vegetable oil; 1 None medium onion, finely chopped; 2 cloves garlic, crushed; 1 None yellow or orange pepper, deseeded, finely chopped; 2 cups cherry tomatoes, halved; 2 tsp tomato paste

Servings: persons

6 None equal-sized medium potatoes
None None cooking oil spray
3 tbsp butter, melted
1 cup cheddar cheese, shredded
1 tbsp finely chopped fresh chives
None None sour cream, to serve
None None For The Salsa
2 tsp vegetable oil
1 None medium onion, finely chopped
2 cloves garlic, crushed
1 None yellow or orange pepper, deseeded, finely chopped
2 cups cherry tomatoes, halved
2 tsp tomato paste

1
Preheat oven to 400u00b0F. Line a baking tray with parchment paper.
2
Scrub potatoes and pat dry with paper; towels and pierce all over with a fork. Place on prepared tray and spray with oil. Bake for 50-55 mins or until tender. Remove from oven and set aside to cool.
3
Cut each potato in half. Using a small spoon, hollow out center of each potato, leaving shell 1/4 inch thick. Cut into thick wedges. Place on baking tray in a single layer. Brush generously with butter and bake for 15-20 mins or until golden brown. Top with cheese and chives and bake for 3-4 mins or until golden and bubbly.
4
For the salsa, in a medium saucepan, heat oil over a medium heat. Add onion and cook and stir for 5 mins or until soft. Add garlic, pepper and tomatoes and cook and stir for 1 min or until fragrant. Add tomato paste and 1-2 tbsp water and simmer for 10-12 mins or until pulpy. Season with salt and pepper.
5
Serve potato skins with warm salsa and sour cream.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 None equal-sized medium potatoes, None None cooking oil spray, 3 tbsp butter, melted, 1 cup cheddar cheese, shredded, and more.

Yes, Loaded Potato Skins falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Potato Skins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions