Loaded Twice-Baked Potato Skins

This year, we are cooking the basics for our Super Bowl party. First, I made my Chicken Quesadilla Cake. 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:

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.

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…

Loaded Twice-Baked Potato Skins

By Aysegul Sanford

Yields: 8 servings

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 45 minutes mins

This Twice Baked Potato Skins recipe is vegetarian and gluten-free. They are loaded with vegetables after their skins are baked for a pillowy soft texture on the inside and a crunchy texture on the outside. Serve them as a side dish or an appetizer for a fun game day party.

4 from 1 vote

Print Recipe

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 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)

Instructions

• 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.

Nutrition

Calories: 171kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 221mg | Potassium: 543mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2808IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg

Course: Side Dish

Cuisine: American

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