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Which really just means cheesy potatoes….with fried eggs and bacon.
YUMMERS.
So I know that potatoes skins are nothing new and that probably just about everyone knows how to make them, BUT, I feel like the week before the Super Bowl is the perfect time to remind you all that you really need to make some potato skins!!
Preferably these fully loaded potato skins with chipotle southwest guacamole. You all know that “loaded” to me obviously means triple the cheese. Plus spicy, smoky guacamole and a fried egg.
What, eggs? Yep, especially these crispy, oliveoil fried eggs, which honestly make everything that much better.
And if you think about it, these skins are kind of like your own personal giant nacho. Only instead of chips we have crisped up potato skins, which dare I say are a million times better than any old nacho chip.
But then again, I kind of love cheesypotato skins.
Growing up my dad would make them all the time, but instead of eating them as a side or appetizerlike normal people (we are far from normal…thinking you already know this by now though), we ate them as a meal. Back then, I never thought this was at all weird, it was just one of dad’s dishes. Of course I’ve since come to realize that potatoes skins are more of an app or side. Thing is though, we still eat potato skins for dinner all the time. No need for anything else in my book.
When we were kids, we totally just had the skins straight up. Meaning cheese and potatoes…with loads of bacon bits for the boys. I never ate the bacon bits because they totally freaked me out.
The boys still love them, I am still totally freaked out. I mean maybe the real bits (which we now make) but back then they used to eat those fake Bac’n Pieces with ingredients I can’t even pronounce, and Red die #40 – so gross!
Today though, I loaded these skins like I would nachos. Full of cheese, topped with REAL bacon, chipotle southwest guacamole, some fried eggs and even a little buffalo sauce if you are into it.
They definitely have a little spicy Mexican flare to them. Yeah!
Oh, and my secret to a freaking awesome potato skin?
Butter…a little more butter… salt and cheese – lots of cheese!
The three ingredients that can almost never fail you.
Also, if you wanted to make these a little early, say tonight or tomorrow? I think that’d be a pretty good idea.
Fully Loaded Potato Skins with Chipotle Southwest Guacamole.
Author: Tieghan Gerard
Prep Time 10 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings: 16 POTATO SKINS
Calories Per Serving: 366 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 8 medium size russet potatoes
- 6 tablespoons butter melted
- salt and pepper to taste
- 2 cups sharp cheddar cheese shredded
- 8 slices thick cut bacon
- 6 green onions chopped
- sour cream or greek yogurt for serving
- buffalo sauce for serving
- 4-6 fried eggs
Chipotle Southwest Guacamole
- 3 avocados pitted
- 1/3 cup fresh cilantro chopped
- 1 jalapeño seeded + chopped
- juice and zest from 1 lime
- 1 in chipotle pepper adobo chopped + 1 tablespoon adobo sauce
- 1/4 teaspoons cumin
- 1/2 cup roasted corn
- 1/3 cup black beans rinsed + drained if using canned
- 1/3 cup catija cheese crumbled
Instructions
Preheat the oven to 400 degrees F. Scrub the potatoes clean then prick all over with a fork. Bake the potatoes for about an hour or until the potatoes are cooked through and give a little when pressed.
To cook the potatoes in the microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that I prefer baking the potatoes in the oven and think oven baked potatoes are easier to work with.
While the potatoes cook, fry the bacon in a skillet or on a griddle until crisp. Drain on paper towels, allow to cool and then crumble the bacon.
To make the guacamole, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or as smooth as you like). Add the cilantro, jalapeño, lime juice, chipotle chile in adobo + adobo sauce, cumin, salt and pepper. Stir to combine and fold in the roasted corn, black beans and cotija cheese.
Remove the potatoes from the oven and increase the heat of the oven to 450 degrees F.
Allow the potatoes to cool enough to handle and then cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use and leaving about 1/4 of an inch of potato on the skin.
Brush or rub both the inside and outside of the skins with melted butter. Sprinkle with salt and pepper. Place in a roasting pan, bake for about 10-15 minutes or until crisp. Remove from oven and divide the cheddar cheese among the shells. Sprinkle with bacon. Place back in the oven and broil for 1-2 minutes or until the cheese is melted and bubbly. Remove and sprinkle with green onions and any remaining bacon. Serve warm with guacamole, yogurt and fried eggs.
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I mean, you gotta do a pre game-day trial run. Practice makes perfect!
