Easy Loaded Potato Skins

winter comfort food
Winter comfort food
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Ingredients

4 Potatoes small-medium baking potatoes, washed, scrubbed and dried
4 slices Bacon
130 g Greek yogurt nonfat
4 Spring onions chopped
150 g Camembert
Salt to taste
Black pepper to taste
For drizzling:
Olive oil

Nutritional information

225
calories
11.3g
fat
18.2g
carbohydrates
12.7g
protein
32mg
cholesterol
472mg
sodium
Ingredients
  • For drizzling:

Easy Loaded Potato Skins

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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:

Ingridiens for Easy Loaded Potato Skins

Steps to make Easy Loaded Potato Skins

1

Preheat oven

5

Heat your oven to 400 °F.

2

Bake potatoes

1h

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.

3

Cook bacon

10

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.

4

Increase oven temperature

Once the potatoes are baked, increase the oven temperature to 425 °F.

5

Scoop out potato flesh

2

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.

6

Combine potato flesh with yogurt and onions

1

Add in 130 grams nonfat Greek yogurt and 4 chopped spring onions and mix well.

7

Add cheese

2

Using scissors, snip in 100 grams Camembert in small chunks. Slice the remaining 50 grams of cheese into 8 strips.

8

Add bacon

1

Mix in the bacon pieces and season to taste with salt and black pepper.

9

Add filling to potato skins

2

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.

10

Bake

10

Bake in the oven for 10-15 minutes or until the cheese melts and starts to turn golden.

11

Serve

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!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious comfort dish. Thanks for sharing the recipe!

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