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.
These 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:
- Bake the potatoes.
- While they are baking make the filling.
- Cut them lengthwise and scoop insides and bake them again for only 10 minutes.
- Fill them with the filling.
My 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…Print
Loaded Twice-Baked Potato Skins
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8
- 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 1/2 lemon, freshly squeezed
- 1 clove of garlic, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoon cheddar cheese, shredded
- 2 tablespoon Italian Parsley, chopped – (optional)
- Preheat the oven to 425 Degrees.
- Clean potatoes using a damp paper towel. Rub them thoroughly with 1/2 tablespoon olive oil.
- 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.
- While the potatoes are baking, make the filling.
- 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.
- Drain the carrots and place them into a large bowl.
- 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.
- Add the cornichons, vegenaise, lemon juice, garlic, salt, and pepper. Give it a big stir. Set aside.
- Take the potatoes out of the oven and let them cool. Turn the heat down to 350 degrees.
- 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.)
- 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.
- Fill each potato half with the filling. Sprinkle them with shredded cheddar cheese, chopped parsley, salt, and pepper.
- Serve immediately.