Loaded vegetarian potato skins

Loaded potato skins are one of my go to simple dishes, so easy to make, very minimal effort for such a great tasting meal. I hadn’t eaten these skins in months before my sister cooked them for me a few weeks back, I completely forgot how much I love them! Both Claire and I have been cooking these skins for as long as I can remember, we can both guarantee how delicious they are!

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I never understand why restaurants serve loaded potato skins without any of the potato flesh, it’s beyond me, it really adds to the flavour of the potato and it is such a waste! This recipe has no waste, all of the potato is used and eaten and it tastes pretty darn good!

Vegetarian dishes that can be prepared in advance for work are my fav! Being able to sort these out with minimal effort, and have yourself a super quick lunch is needed for those Monday’s when you’re too busy to cook up something big on a Sunday night.

The ingredients are usually in your cupboards (I mean, who doesn’t have the dips for nachos on demand right?), and if you don’t have them they are pretty cheap to buy! In a bit of a rush? You can speed up the process by cooking the potatoes longer in the microwave and then grilling them to give a good crunchy skin (this is important so they hold the filling).

The longer a potatoes are cooked the better, I often put them in the oven, and then go for a shower or be cheeky and chill out on the sofa while they crisp up nicely.

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Hope you enjoy this recipe below, let me know what you think in the comments. If you don’t want to miss out on my weekly recipes/reviews then subscribe today by clicking “follow Chefwynd” below.

Loaded potato skins

  • Servings: 2
  • Difficulty: easy
  • Print

Loaded jacket potatoes with salsa and cheese


Ingredients

  • 2 medium-large baking potatoes
  • 1 cal spray oil
  • Salt
  • ½ jar of mild salsa
  • 100g mature cheddar cheese
  • ½ jar sour cream and chive dip (to serve)

Directions

  1. Pre-heat oven to 180 degrees.
  2. Pierce several holes in the potatoes with a sharp knife or fork. Place both potatoes in a microwave and cook for 10 minutes on full power (750w microwave).
  3. Line a baking tray with kitchen foil, once cooked, place potatoes on tray, spray with oil and sprinkle with salt on both sides.
  4. Place tray in middle of pre-heated oven for 45 minutes, leave to cool on side once cooked.
  5. Grab a large bowl and add in the salsa, and ⅔ of the cheese. Cut potatoes length ways and scoop ⅔ of potato out and into the bowl.
  6. Mix until all is combined, load the skins back up with the mixture. Sprinkle the rest of cheese on top and place back into oven for 5 mins until cheese is melted.
  7. Take the loaded skins out and transfer them onto a plate, add a good dollop of sour cream per skin and enjoy (I usually serve with some salad or roasted veggies, making it a delicious lunch).