Loaded Twice-Baked Potato Skins

Loaded Twice-Baked Potato Skins

This year, we are cooking the basics for our Super Bowl party. First, I made the homemade version of Saba Rock’s St. Bart’s Burger. Second, I made a healthier version of Chicken Wings that are oven baked.
Today, it is these Loaded Twice-Baked Potato Skins. See, I do not really make these unless there is a party to feed large crowds, but then I always think about making them more often.

Loaded Twice-Baked Potato SkinsThese potato skins have been my lunch for the last 2 days and I cannot be happier with what I have been eating.
So for future; “Note to Self”: Twice-Baked potato skins make a really good side dish or are a good option for a quick lunch just by themselves.

You can make these in 4 easy steps:

  1. Bake the potatoes.
  2. While they are baking make the filling.
  3. Cut them lengthwise and scoop insides and bake them again for only 10 minutes.
  4. Fill them with the filling.

Loaded Twice-Baked Potato SkinsMy mother used to make this salad called Russian Salad. Growing up it was my favorite thing in the world. Since we have a lot of vegetarian friends, I wanted to make a filling that is vegetarian and my mother’s Russian Salad made the best filling. It is not only super delicious, but also very appealing to the eye. At the end, I sprinkled it with cheddar cheese but if you omit it, they could be vegan too. Or else, if you are one of those bacon-maniacs go ahead and sprinkle them with bacon pieces.

Anyway you like…

Loaded Twice-Baked Potato Skins
Cook time: 
Total time: 
Serves: 8½ potato skins
 
Ingredients
  • 4 large Russet potatoes
  • 1 tablespoon olive oil - divided
  • 2 carrots, washed and chopped into small pieces
  • 1 cup of frozen peas
  • 3 cornichons, chopped into small pieces
  • 3 tablespoons vegenaise
  • Juice of a ½ lemon, freshly squeezed
  • 1 clove of garlic, minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 2 tablespoon cheddar cheese, shredded
  • 2 tablespoon Italian Parsley, chopped – (optional)
Instructions
  1. Preheat the oven to 425 Degrees.
  2. Clean potatoes using a damp paper towel. Rub them thoroughly with ½ tablespoon olive oil.
  3. Cover a baking sheet with aluminum foil. Place the potatoes on the baking sheet and bake them for 55-60 minutes or until they are cooked through.
  4. While the potatoes are baking, make the filling.
  5. Place chopped carrots in a small saucepan with 2-3 cups of water and let it come to boil. Cook until carrots are softer, 5-6 minutes.
  6. Drain the carrots and place them into a large bowl.
  7. Place frozen peas in a small saucepan with 1-cup water and cook for 5 minutes or until they are softer. Drain and place them in the same bowl that you put the carrots in.
  8. Add the cornichons, vegenaise, lemon juice, garlic, salt, and pepper. Give it a big stir. Set aside.
  9. Take the potatoes out of the oven and let them cool. Turn the heat down to 350 degrees.
  10. When the potatoes are cool enough to handle, cut them lengthwise and scoop the insides using an ice cream scoop (or a tablespoon). (I use the insides to make mashed potatoes for later.)
  11. Sprinkle potato skins with olive oil, salt, and pepper. Place them on the baking sheet and bake for 10-15 minutes or until the edges of the potatoes turn brown and they are crisp.
  12. Fill each potato half with the filling. Sprinkle them with shredded cheddar cheese, chopped parsley, salt, and pepper.
  13. Serve immediately.

 

Loaded Twice-Baked Potato Skins

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Comments

  1. For a vast majority of my childhood, right after my parents got divorced, whenever I would stay with my dad all I would eat is TGI Friday’s frozen potato skins. They were my FAVORITE, and before my dad learned a little more about nutrition, those were my go-to meal. To this day, I still love potato skins and they always hold such good memories. Love that these are homemade (so much better than the frozen boxed crap) and with so many delicious fresh ingredients. They really are perfect Superbowl food!! Yummy :) Pinned!!

    • Hi Rachel,
      Believe it or not up until I moved to U.S. I did not even know that you could eat the potato skins. My mother always peeled potatoes and I thought everyone does that.
      Now they are my favorite thing. Mainly because they are perfect for snacking.
      I am looking forward to reading more about your stories in London. Good luck!
      Thanks for stopping by!
      Cheers!
      Ice

  2. They way it presented and so many small small ingredients were used ,itself make this dish very yummy.This one i am surely gonna try this.This dish make my mouth watery!!!

    • Hi there,

      I love this recipe because it is easy to make with simple ingredients on hand.
      I hope you’ll get a chance to try making it in your “royal ovens”. They look awesome. :)
      Cheers!
      Ice

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