Easiest Way to Cook Delicious Stuffed Potato Skins

Stuffed Potato Skins. Compare Prices on Potatoe Skins in Kitchen & Dining. Place potato shells on an ungreased baking sheet. This restaurant-quality stuffed potato skins recipe makes perfectly seasoned spuds with crispy exteriors, smoky bits of bacon, and loads of melted cheese topped with a dollop of sour cream.

Stuffed Potato Skins Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped. You can cook Stuffed Potato Skins using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stuffed Potato Skins

  1. Prepare 1 of baking potato.
  2. Prepare 1 tsp of fresh coriander, finely chopped.
  3. Prepare 1 of Jalapeño, chopped.
  4. You need 50 grams of Bacon Lardons.
  5. Prepare 35 grams of mozzarella cheese, roughly pulled into small pieces.
  6. It's 25 grams of mature cheddar cheese, grated.
  7. Prepare 1 of salt.

From our best bacon-loaded stuffed potatoes, to cheesy vegetarian twice-baked potatoes, pub-style potato skins and even a stuffed potato soup, there's something for every spud lover here. Get your tater on with these satisfying stuffed potato side dishes, appetizers, and snack recipes. This version of potato skins is on the lighter side. The stuffing for this recipe includes mozzarella, ricotta and parmesan cheese.

Stuffed Potato Skins instructions

  1. Pre-Heat an oven to 190°C / 170°C fan..
  2. Clean and dry you potato. Rub in salt and the place on a baking tray..
  3. Place in the oven for 1hour..
  4. Turn the potato over and return to the oven for another hour..
  5. Remove from the oven, slice in half and scoop out the flesh into a bowl using a fork. Leave to cool..
  6. Add the jalapeño, coriander, lardons and mozzarella to the bowl and mix well..
  7. Scoop the mixture into the potato skins and compact until you cannot get any more in..
  8. Top the stuffing with the cheddar cheese. Place back into a preheated oven at 190°C / 170°C fan. Bad for 30mins..

Garlic powder, green onions, and paprika add plenty of flavor without making these potatoes very heavy. Brush potatoes with olive oil and season with salt. Add the remaining ¼ cup olive oil to a large skillet over medium heat. Add the chopped potato, and crumble in the sausage. (Save the scooped potatoes for another use, like potato pancakes or soup.) Set the oven to broil. Return the wedges to the foil-lined baking sheet.

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