Potato Skins 6 Ways

1️⃣ Potato Skins — Classic Loaded

Ingredients:

4 large russet potatoes

2 tbsp olive oil

1 tsp kosher salt

1 1/2 cups shredded cheddar cheese

1/2 cup sour cream

2 green onions, sliced

Instructions:

Preheat oven to 400°F. Scrub potatoes, pierce with a fork, and bake for 50-60 minutes until tender. Let cool slightly.

Cut potatoes in half lengthwise. Scoop out the flesh, leaving about 1/4 inch attached to the skin.

Increase oven temperature to 425°F. Brush potato skins (inside and out) with olive oil and sprinkle with salt. Place skin-side up on a baking sheet and bake for 10 minutes, then flip and bake 5 more minutes.

Fill each skin evenly with cheddar cheese 

Bake for 5 minutes or until cheese is melted and bubbly.

Top with a dollop of sour cream and sliced green onions before serving.

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2️⃣ Potato Skins — Chili Cheese

Ingredients:

4 large russet potatoes

2 tbsp vegetable oil

1 tsp salt

1 1/2 cups thick chili (canned or homemade), warmed

1 1/2 cups shredded sharp cheddar cheese

1/4 cup red onion, diced

1/4 cup sour cream (optional)

Instructions:

Preheat oven to 400°F. Bake potatoes for 1 hour until tender.

Cut potatoes in half lengthwise and scoop out the centers, leaving a thin rim of potato.

Increase oven to 425°F. Brush skins with oil and season with salt. Bake for 15 minutes to crisp, flipping halfway through.

Spoon warmed chili into each potato skin and top generously with shredded cheese.

Bake for 5-7 minutes until cheese is melted.

Garnish with diced red onion and sour cream.

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3️⃣ Potato Skins — BBQ Pulled Beef

Ingredients:

4 large russet potatoes

2 tbsp canola oil

1/2 tsp salt

2 cups cooked pulled beef (shredded pot roast or brisket)

1/2 cup BBQ sauce

1 1/2 cups shredded Gouda or cheddar cheese

1 tbsp fresh parsley, chopped

Instructions:

Preheat oven to 400°F. Bake scrubbed potatoes for about 60 minutes until soft.

Slice potatoes lengthwise and scoop out most of the flesh.

Increase heat to 425°F. Brush skins with oil, salt them, and bake for 10-15 minutes until crisp.

In a bowl, mix the pulled beef with the BBQ sauce.

Fill the crispy skins with the beef mixture and top with shredded cheese.

Bake for 5-8 minutes until the cheese melts and the beef is hot. Garnish with parsley.

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4️⃣ Potato Skins — Buffalo Chicken

Ingredients:

4 large russet potatoes

2 tbsp melted butter

1 tsp garlic powder

2 cups cooked chicken, shredded

1/2 cup buffalo wing sauce

1 1/2 cups shredded mozzarella cheese

1/4 cup ranch or blue cheese dressing

1 celery stalk, finely diced

Instructions:

Bake potatoes at 400°F for 1 hour. Cool slightly, halve, and scoop out centers.

Turn oven to 425°F. Brush skins with melted butter and dust with garlic powder. Bake for 12 minutes to crisp.

Toss the shredded chicken in the buffalo wing sauce until coated.

Fill skins with the chicken and top with mozzarella cheese.

Bake for 5 minutes until cheese is melted.

Drizzle with ranch or blue cheese dressing and sprinkle with diced celery.

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5️⃣ Potato Skins — Taco-Style

Ingredients:

4 large russet potatoes

2 tbsp olive oil

1 lb ground beef, cooked with taco seasoning

1 1/2 cups Mexican blend shredded cheese

1/2 cup iceberg lettuce, shredded

1 tomato, diced

1/4 cup sour cream

Instructions:

Bake potatoes at 400°F for 60 minutes. Halve and scoop out the insides.

Increase heat to 425°F. Oil and salt the skins, then bake for 15 minutes to crisp them up.

Fill the hot skins with the cooked taco meat and top with the Mexican cheese.

Bake for 5 minutes to melt the cheese.

Remove from oven and immediately top with cold lettuce, diced tomatoes, and sour cream.

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6️⃣ Potato Skins — Garlic Parmesan

Ingredients:

4 large russet potatoes

4 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tsp Italian seasoning

1 cup shredded mozzarella cheese

1 cup grated parmesan cheese

1 tbsp fresh parsley, chopped

Salt and pepper to taste

Instructions:

Bake potatoes at 400°F for 1 hour until tender. Halve and scoop out the centers.

In a small bowl, whisk melted butter, minced garlic, and Italian seasoning.

Brush the butter mixture generously over the inside and outside of the potato skins. Season with salt and pepper.

Bake at 425°F for 10 minutes.

Fill skins with mozzarella and top with the parmesan cheese.

Bake for another 5-8 minutes until the cheese is bubbly and golden. Garnish with parsley.