Stuffed Potato Skins
These fully loaded baked potato skins with cheese are a mouth-watering appetizer that will leave your taste buds begging for more. Perfectly crispy potato skins are stuffed with gooey melted cheese, crispy bacon bits, seasoned crumbled beef, tomatoes, pickles, lettuce, and a dollop of special sauce to create the perfect savory bite that’s impossible to resist!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Large Baking Dish
- 1 large skillet
- 1 Large Rimmed Baking Sheet
Ingredients
For the Potato Skins
- 5 Medium Russet Potatoes – washed and dried
- 2 TBS Extra Virgin Olive Oil
- 1 Cup Sea Salt
For the Loaded Toppings
- Olive Oil
- 1 small 1 small Yellow Onion – finely diced (about ½ heaping cup)
- 2 large Cloves Garlic - minced
- 1 Pound Ground Sirloin (Substitute: any form of ground beef, chicken, turkey or bison)
- 1/4 Cup Ketchup
- 1 TBS Yellow Mustard
- 2 tsp Worcestershire sauce
- 1 1/2 cups Colby Jack Cheese (substitute: Shredded Cheddar)
- Optional Toppings: Cooked & Crumbled Bacon, Diced Roma Tomatoes, Chopped Dill Pickles, Shredded Lettuce, Snipped Chives or Sliced Scallions Sour Cream and Guacamole
Special Sauce
- 1/2 Cup Mayonnaise
- 1 Heaping TBS Ketchup
- 2 tsp Sweet Pickle Relish
- 1 tsp Distilled White Vinegar
- 1 tsp Smoked or Sweet Paprika
- 1 tsp Sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Each: Kosher Salt & Black Pepper
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
- Prep Potatoes: Pour 1 cup of sea salt (1 cup) into a large baking dish and spread the salt out evenly across the bottom of the dish. Set the dish aside. Use the tins of a fork to pierce holes a few times all around the outside of the potatoes. Rub oil generously all over the potatoes skin and then generously sprinkle salt all over the potatoes. Transfer the potatoes to the prepared baking dish, spacing them evenly apart for even cooking.
- Bake Potatoes: Transfer the potatoes to the oven and bake for 30 minutes. Remove the potatoes and flip them over. Return to the oven and continue baking for an additional 30-45 minutes, or until potatoes are cooked through and easily pierced with a fork. Transfer the baked potatoes to a clean work surface and let cool for about 10 minutes, or until you can safely handle them. Reduce oven temperature to 400-degrees.
- While the potatoes are baking, make the special sauce: Combine all the sauce ingredients together in a small mixing bowl. Whisk well to thoroughly combine. Taste the sauce and adjust for seasoning. Set the sauce aside in the refrigerator until ready to use.
- And prepare the beef filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 3-4 minutes. Add the garlic and sauté until fragrant, 30 seconds – 1 minute. Add the ground beef, and season with ¾ tsp salt and ¼ tsp pepper, Cook, stirring and breaking up the ground beef into crumbles, until browned and cook throughout, about 5-7 minutes. Use a slotted spoon to transfer the beef mixture to a paper towel lined plate to drain. Wipe out the skillet and return it to low heat. Add the beef mixture back to the pan and stir in the ketchup, mustard, and Worcestershire sauce. Taste and adjust for seasoning.
- Scoop out potato skins: Once potatoes are cool enough to handle, use a Chef’s knife to cut each potato in half, lengthwise. Use a large spoon to scoop the potato flesh out, leaving a ¼-inch potato boarder all around the skin. Brush the potato skins all over with oil and season the inside lightly with salt and pepper. Place the plain potato skins cut side down onto the aluminum-lined baking sheet.
- Bake potato skins plain: Place the potatoes skins in the oven and bake for 10 minutes, flipping the skins over halfway through baking.
- Stuff potato skins: Fill each potato half with the beef mixture and top with cheese.
- Bake again: Place the stuffed potato skins into the oven and bake until the cheese melts.
- Load the potato skins with toppings and serve: Generously sprinkle your favorite toppings, such as crumbled bacon, blue cheese crumbles, and green onions all over the tops of the potato skins.
- Serve: Drizzle the special sauce all over the stuffed potato skins or serve on the side as a dipping sauce. Serve and enjoy immediately.
Notes
- Baking Potatoes in Salt: This is totally optional; however, it makes THE BEST potato skins! If you prefer to skip it, follow the recipe directions and bake your potatoes on the aluminum lined baking sheet.
- Toppings: Use whatever toppings you love. For a comprehensive list, please see the article above.
- Sauce: In a pinch? Thousand Island dressing makes a great substitution for this potato skin sauce.
- Vegetarian Option: Tofurky or your favorite vegetarian beef alternative can be substituted for the ground sirloin.
- For Stuffed Baked Potatoes (versus skins): Bake the potatoes whole according the recipe instructions. Let the potatoes cool slightly. Then use a knife to split each potato open by making a deep slit, lengthwise, in the top of the potato. Use your hands to gently push the two ends of potatoes inwards to open the potato up slightly. Scoop out about 1-2 tablespoons of the potato flesh and reserve for another use (or eat it!). Stuff each potato with 1/4th of the meat mixture and grated cheese. Transfer the potatoes to a baking dish and bake until the cheese melts.
Nutrition
Calories: 406kcal Carbohydrates: 30g Protein: 20g Fat: 23g Saturated Fat: 9g Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 64mg Sodium: 14592mg Potassium: 809mg Fiber: 2g Sugar: 5g Vitamin A: 323IU Vitamin C: 8mg Calcium: 211mg Iron: 3mg