Sides · Bar food
Loaded Potato Skins
Crisp potato skins, cheddar, bacon, yogurt and chives.
Potato skins are the bar-menu classic: crisp shells of potato filled with melted cheese and bacon, finished with a cool dollop on top. Microwaving the potatoes first makes them a thirty-minute job, and the scooped potato is mashed with Greek yogurt and folded back in, so nothing is wasted.
Ingredients
For 4 portions.
Potatoes
- 4 medium russet potatoes
- cooking spray
- 1/4 teaspoon kosher salt
Filling
- 1/2 cup plain nonfat Greek yogurt
- 3 oz reduced-fat sharp cheddar, shredded
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives
Method
Prick the potatoes and microwave 8 to 10 minutes, turning once, until tender. Heat the oven to 450°F.
Meanwhile, cook the bacon in a skillet until crisp and crumble it.
The rest of the method is in Short Order Pro
4 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.
Tips
- Leave a 1/4-inch wall of potato so the skins hold their shape.
- Crisp the empty skins first; it's the difference between crisp and soggy.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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