Stuffed potato skins are great – they are easy to do, inexpensive, delicious and what they are stuffed with is limited only by your imagination. From meaty to vegetarian to vegan, fillings for these spuds can be anything from very healthy to downright decadent! Serve as a hearty appetizer, snack for watching the Super Bowl, brunch, lunch or even dinner.
This trio offers some spice in each one and can get you thinking of different combos to try:
Bacon and Pepperjack Cheeese
Queso With Fresh Red Fresno Chiles
Black Bean Chili, Cheddar and Cilantro.
How to prepare potatoes for Stuffed Potato Skins:
Bake or microwave the potatoes until tender and allow to cool enough to handle easily.
Cut in half and scoop out the center of each half, leaving a solid edge and bottom of potato to create a shell.
You can mash up the potato you’ve removed and mix with ingredients of your choice, but I reserved mine to make some potato cakes tomorrow.
Fill with the stuffings of choice, mounding above the rim and bake in a 375 degree oven for about ten minutes. Done!
It was a very tough call, but my favorite of the three was the PepperJack Cheese and Bacon. Monterey Pepper Jack cheese melts easily and envelopes the bacon bits, and the chile bits add just the right touch of heat.
This queso type of stuffed skin was simply made with slices of Velveeta and diced Red Fresno chili peppers. Some more diced Red Fresno on top when they came out really spiced things up!
I made some black bean chili a couple of days ago, and the third type of stuffed skin helped me use up the leftover chili. Some grated cheddar cheese and chopped cilantro on top really made this one a meal in itself!
All three of these stuffed potato skins were enhanced by a dollop of sour cream. Plop on top, or serve on the side for dipping.
Timeless Gourmet
I really like your presentation – makes them look real beautiful. And that sour cream on top really makes me want some.
i like your 3 types of different potato recipe n yet its very simple to prepare.i bet!