Description
Crispy, cheesy potato skins filled with beans, beef bacon, salsa, and guacamole.
Ingredients
- 12 Dutch yellow baby potatoes
- 2 tablespoons olive oil, divided
- 6 strips beef bacon, cooked and chopped
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 cup refried beans
- 1 1/2 cups shredded cheddar cheese
- 1 cup guacamole
- 1 cup salsa
- 1/2 cup chopped scallions
- 1/2 cup sour cream
Instructions
- Preheat your oven to 400 degrees F.
- Toss the whole potatoes with 1 tablespoon olive oil and place them on a baking sheet.
- Bake the potatoes for 30 to 35 minutes until fork tender.
- While the potatoes bake, cook the beef bacon in a skillet over medium heat until crisp. Chop into small pieces and set aside.
- Let the potatoes cool slightly until easy to handle. Slice each potato in half lengthwise and carefully scoop out most of the center, leaving a thin border around the edges.
- Increase the oven temperature to 450 degrees F.
- Arrange the potato halves cut side up on the baking sheet. Brush with the remaining olive oil and sprinkle with garlic powder and crushed red pepper flakes.
- Bake for 5 minutes, flip the potatoes cut side down, and bake for another 8 to 10 minutes until crispy.
- Turn the potato skins cut side up again. Fill each with refried beans, chopped beef bacon, and shredded cheddar cheese.
- Return the potatoes to the oven for 3 to 4 minutes until the cheese is melted and bubbly.
- Top the potato skins with guacamole, salsa, scallions, and sour cream before serving.
Notes
- Leave a thin layer of potato inside each skin to help them stay sturdy and crispy during baking.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Appetizer
- Method: Baking
- Cuisine: American