Loaded Potato Skins are potato skins baked to crispy perfection and topped with a spicy tomato and bean salsa, a match made in heaven.
Potatoes have gotten a bad reputation over the past few years, which is too bad. Potatoes aren’t the enemy, they are an excellent source of fiber, potassium, and vitamins. The bad reputation is the way they are prepared, fried, or mashed with tons of fat and salt. That’s why I like to make my potatoes at home because I can control what goes into them. Like these crispy potato skins. 
These skins are a twist on the traditional potato skins which are loaded with lots of cheese, bacon and sour cream. Since I prefer guilt-free eating, I lightened them up a bit. They are topped with black bean salsa, jalapeno peppers and a touch of cheese with Greek yogurt on the side.
Loaded Potato Southwestern Potato Skins
Rather than frying the potato skins, the potatoes are baked, scraped and baked again at a high temperature for crispy and browned skins. They are so easy to make. You can serve them as a snack or for dinner with a salad.
PrintLoaded Potato Skins Southwestern Style #Sundaysupper
Tasty Food Facts: Gluten Free, not fried good source of Potassium, Vitamins C & B
- Prep Time: 20 mins
- Cook Time: 90 mins
- Total Time: 1 hour 50 mins
- Yield: 6 1x
Ingredients
- 3 Russet Potatoes scrubbed and dried
- 1 1/2 Tablespoons olive or avocado oil plus extra to rub on potatoes
- 1 clove crushed garlic
- 1/2 cup cooked black beans
- 1 1/2 teaspoons diced onion
- 1/2 avocado diced
- 1/2 cup chopped tomatoes
- 1 teaspoon ground cumin
- 1 tablespoon chopped cilantro
- 1/4 to 1/2 cup grated cheddar cheese
Instructions
- pre-heat oven to 425
- pierce potatoes and place in oven and bake for 50 minutes to an hour
- remove from oven and let cool
- when cool enough to handle, cut potatoes in half and scoop out pulp
- cut each half in half again to make quarters
- combine the crushed garlic and olive oil and brush on top and bottom of each wedge
- place them onto a parchment-lined baking sheet and bake for approximately 15 minutes more until edges begin to brown and skins get crispy
- while skins are baking make the filling:
- combine the onion, tomatoes, avocados, cumin, and beans in a bowl
- when wedges are crispy remove them from the oven and top each wedge with a spoonful of bean mixture
- sprinkle with jalapenos and cheddar cheese
- bake until cheese melts
Nutrition
- Serving Size: 2 wedges
- Calories: 119
- Sugar: 1 g
- Sodium: 22.5
- Fat: 2.9
- Carbohydrates: 21.2
- Fiber: 3.8g
- Protein: 3.7g
Love these cheesy potato boats!! So delish!
We love southwest flavors, and I love the idea of topping a potato skin with your combo! Thanks for sharing with us at The Wednesday Showcase!
Vegetarian too!!! I want to try these!!
Thanks for sharing at #bloggerspotlight!
Oh my goodness this sounds absolutely divine! Thanks so much for sharing 🙂 Pinned!
What a fun dinner idea! Especially for game night! Pinning!
Thank you Ilka!
Wow this looks amazing! I know my boyfriend would love if I made this…so I’m definitely pinning it for later 🙂
Thank you Janelle!
Hi there, Anne! First off, I’m stopping by from the Healthy Living Link Party. I just recently started linking up with you guys so I thought I’d introduce myself and say hi! I’m Katie and I have the blog, Hungry Beastling.
Secondly, thank you so much for putting this party on every week. I really do appreciate the chance to get out there and connect with other bloggers, ESPECIALLY other healthy living bloggers.
I signed up for your blog so I’m excited to get your recipes via email.
And last, this recipe is AWESOME! Not only does it sound amazing, but it doesn’t sound difficult, like at all! I’m not gonna lie, I kinda suck at cooking. And I know a lot of it is because I tend to get intimidated pretty easily by recipes. But this one, I think I can do! Whoop whoop!
Will be pinning and now off check out more of your recipes.🤤
-Katie Jenkins
Hungry Beastling
Thanks Kate! You will find that most of my recipes are quick and easy! I hope you enjoy the potato skins.