How to Make Loaded Potato Skins

If you’re having a party, nothing goes down quicker (quite literally!) than loaded potato skins.  Filling and satisfying, these winter warmers are great any time of the year.  And best of all, they’re cheap and easy to make with just a few dollar’s worth of ingredients from the supermarket.  Serve these hot, right out of the oven for a prefect finger food treat.

To make loaded potato skins, you will need:

4 medium sized potatoes (white or red)

1 jar of salsa (any kind)

A pack of unsmoked bacon

120g (approx 4 oz) cheddar or Colby jack cheese (grated)

Steps:

First, preheat your oven to 200 degrees C/ 400 degrees F.  Peel and wash your potatoes.  Place the peeled potatoes onto the shelf of your oven.  Bake for one hour and 30 minutes.  Keep an eye on them while they’re cooking towards the end of the cook time, as different ovens have different cook times.

While the potatoes are cooking, spray a frying pan with cooking oil.  Chop your bacon into thin strips and fry in the pan until done.  Put on one side to cool.

When the potatoes are done, use heat-proofed gloves and a sharp knife to cut the hot potatoes in half lengthwise.  Scoop out the centers of the potato, leaving a thin layer next to the skin.  Next, cut each half in half again, making quarters.

Load each quarter with cheese and top with strips of bacon.  Place on a cooking tray and put back in the oven for five minutes.  Remove when all the cheese has melted.

Best served hot.  Arrange these on a serving platter with the opened salsa jar in the middle.