These Easy Loaded Potato Skins combine all my favorite things: potatoes, bacon, and cheese. This recipe is easy enough to make for the weekend and fancy enough to bring into your party appetizer rotation. This version of winter comfort food is a little lighter using nonfat Greek yogurt and punchy Camembert instead of fatty Cheddar, but with all the creamy flavor you would expect. Plus, it’s a little healthier, as the potato skins are baked and not deep-fried.
While you can use any baking potatoes you have on hand for this dish, I prefer russets or Idaho baking potatoes because of their starchiness and fluffiness. Use the leftover cooked potatoes (it freezes well) from step 5 for these Classic Fish Cakes. You will love how wholesome and filling they are. You can assemble the potato skins ready to bake (step 9) up to 24 hours ahead, then cover and store in a fridge. Allow the loaded skins to come to room temperature before baking as in the recipe.
To make the Easy Loaded Potato Skins, you will need the following ingredients:
Heat your oven to 400 °F.
Place 4 potatoes on a baking sheet and prick in several places with a fork. Cook for 60-80 minutes until tender when tested with a skewer and fluffy inside. Set aside until cool enough to handle.
Meanwhile, place 3 bacon slices on a plate and microwave on high for 3-4 minutes until completely crisp. Alternatively, place the bacon slices in the oven with the potatoes for about 10 minutes. Allow to cool and harden, then crumble.
Once the potatoes are baked, increase the oven temperature to 425 °F.
Cut the potatoes in half lengthways and scoop out the filling. Leave a thin layer in the skins just enough to make a sturdy shell. Put half the scooped out potatoes, about 200-250 grams, in a bowl. Save the remaining potatoes for another recipe.
Add in 130 grams nonfat Greek yogurt and 4 chopped spring onions and mix well.
Using scissors, snip in 100 grams Camembert in small chunks. Slice the remaining 50 grams of cheese into 8 strips.
Mix in the bacon pieces and season to taste with salt and black pepper.
Spoon the filling into the skins and place them on the baking sheet. Top each potato skin with a strip of Camembert and lightly drizzle with oil.
Bake in the oven for 10-15 minutes or until the cheese melts and starts to turn golden.
Cool for 5 minutes before serving.
These Easy Loaded Potato Skins include a delicious combination of bacon, Greek yogurt, green onions, and Camembert cheese. Give this recipe a go, and come back to leave a comment with your thoughts and tips!
Delicious comfort dish. Thanks for sharing the recipe!
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