The last time I made loaded potato skins was back in 2015. I looked back to my past postings and noted that I have made potato skins a total of 3 times.
The first time was not that great and I did better in the next attempt. The third attempt was the charm and what made it memorable was the ranch dressing. After that, I forgot all about homemade loaded potato skins.
And then someone had to remind me of my "awesome" potato skins and that started a loaded potato skins craving right away. Bah!
So I went to Jaya Grocer and got me 6 Russet potatoes. If I am going to satisfy a loaded potato skins craving, I want to satisfy it good!
Well, I ended up with a load of potato flesh which I put to good use to make another dish.
This time I used beef chili which I cooked earlier and stashed in the freezer. Easy peasy. The chili was topped with shredded cheddar cheese and then baked in the oven until the cheese was bubbling and melted.
With 6 Russet potatoes, I got me 12 potato skins. Of course I wasn't going to eat all 12 at one go, right? My partner does not eat these things as they do not suite his ah pek palate. Besides, he is allergic to cheese and strange things happen to him when he eats some (don't ask me what).
So I only stuffed 6 skins and kept the rest (and the leftover chili) in the fridge. Come evening, heh..heh..heh..., out came the remaining skins, chili and cheese and I had a repeat performance.
Gosh these were good! So good! These potato skins can be prepped ahead of time. Bake your potatoes, hollow them out and store them in the fridge until you need them. I bet you can do this a day ahead of your party or your personal binge session.
If you love potato skins but have not made your own, I suggest you give it a go. Stuff it with whatever you like, you will not regret it.
Chili Loaded Potato Skins
Recipe source : Phong Hong
- 6 Russet potatoes, scrubbed clean and air dried (I do this the day before)
- 1 tablespoon olive oil (or any oil)
- Enough beef chili (or whatever you fancy) to fill the potato skins
- Enough grated cheddar cheese for topping
- sliced spring onions, jalapenos for garnishing (optional)
1. Preheat oven to 200C. Line a baking tray with parchment paper.
2. Pour olive oil onto the palm of your hand and rub your hands (you'll see why).
3. Take a potato and rub it between your hands to oil it evenly.
4. Repeat with all the potatoes. If you feel there is not enough oil just add more or if you are stingy like me, rub the earlier potatoes again to get more oil on your hands.
5. Arrange the potatoes in a single layer on the lined tray and bake for 40 minutes.
6. Once done, leave the potatoes to cool.
7. When potatoes are cool enough to handle, carefully cut each into two .
8. Using a spoon, gently scoop out the flesh leaving just a thin layer to hold the skin.
9. Preheat the oven to 200C.
10. Arrange the hollowed potato skins, skin side up in a single layer on the tray.
11. Bake for 8 minutes, flip over and bake a further 2 minutes.
12. Take out from the oven and fill the skins with beef chili. Then top with grated cheese. If you like, you may also add sliced jalapenos on top of the cheese.
13. Bake at 200C for 10-15 minutes until cheese is melted.
14. Garnish with spring onions and serve warm.