Loaded Potato Skins with a southwest twist! These skins are stuffed with crispy bacon, two types of cheese, and southwest spices… then topped with creamy cilantro lime sauce, sliced jalapeño, and fresh cilantro. A game day favorite… made even more delicious!

If there’s one thing we can all agree on, it’s that game days are all about amazing food. And not just any kind of food… but game day food! You know the type. Anything with bacon… or cheese… or preferably both. Anything that keeps you coming back for more.

Like these Southwest Loaded Potato Skins!!

They’re simple, really… just hollowed out potatoes filled with bacon, cheese, and more cheese. But where these potato skins really set themselves apart from the rest is in the flavor.

From the southwest spices to the sliced jalapeños and creamy cilantro lime sauce, they’re a flavor explosion in every bite. They’re perfect for game days, parties, or even dinner… and guaranteed to keep you coming back for more!

[feast_advanced_jump_to]

🥓 Ingredients

The ingredients for this recipe are simple, and many of them you may already have on hand. I bought a large bag of russet potatoes for cost effectiveness, but you can also buy them individually. For the cheese, I always prefer to shred my own, but you can save time by buying pre-shredded. And if you’re really looking to save time? Buy a shredded taco blend, which already comes seasoned!

• 6 small – medium russet potatoes
• 1/2  pound bacon (about 8 pieces)
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups monterey jack cheese
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlilc powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1-2 jalapeños, sliced
• 1/4 cup minced cilantro
• cilantro lime sauce, to taste

📋 Instructions

This recipe is incredibly easy to make, but does require some advance planning since the potatoes need an hour in the oven and some time to cool after that. If you’re short on time, you can speed up the baking process by sticking them in the microwave for 5 minutes first to soften them up. I would definitely recommend scooping out the potatoes when they’re still warm (not hot), as they’re easier to work with.

1. Preheat oven to 400° F. Wash and dry potatoes. Rub them with olive oil and sprinkle them lightly with salt. Prick them with a fork several times, then place them on a baking pan and bake for 1 hour.
2. While potatoes are baking, cook bacon until crispy. Drain grease and chop or crumble.
3. In a small mixing bowl, combine the shredded cheese and spices, mix well, and set aside.
4. Once potatoes are done, cut them in half lengthwise and use a spoon to scoop out the insides, leaving 1/4 inch around the edges.
5. Layer the cheese and bacon inside the potato skins, then bake for 5-7 minutes, until cheese is melted.
6. Remove from the oven and top with cilantro lime sauce, sliced jalapeños, and minced cilantro.
7. Serve immediately.

🌽 Recipe variations

There are so many different ways to do potato skins… and I’ve never tried a version I didn’t love. These are some of our favorite variations!

• Ham & Cheese  – substitute chopped ham for the bacon and top with minced chives
• Taco – substitute crumbled taco meat (leftover works well!) for the bacon and top with lettuce, tomatoes, and black olives
• Breakfast – fill potato skins with scrambled eggs, cheese, and bacon
• BBQ Chicken – substitute shredded chicken for the bacon and drizzle with barbecue sauce, red onion, and cilantro
• Pizza – substitute pepperoni for the bacon and use mozzarella cheese, then drizzle with pizza sauce and dried oregano
• Loaded Cobb Potato Skins
• Buffalo Chicken Potato Skins
• Chili Cheese Potato Skins

📍Make-ahead tips

When it comes to potato skins, the only thing that takes any time at all is baking the potatoes. If you’re looking to make them in advance, you can save yourself tons of time just by baking the potatoes. Baked potatoes can either be halved and hollowed out or stored whole in the refrigerator until you’re ready to use them.

You can also season your cheese, slice your jalapeños, and make your cilantro lime sauce and keep them all in the fridge so they’re ready when you are!

♨️ Storing & reheating

Leftover potato skins can be stored in an airtight container in the refrigerator for 3-4 days. Store the sauce separately. To reheat, place them on a baking sheet and bake at 350° for 10-15 minutes or until hot. Remove from the oven and top as desired!

🍕 More game day appetizers

As we’ve established, game day is all about amazing food. There are SO many possibilities, but these are some of our favorite tried and true game day recipes:

• Stuffed Pepperoni Pizza Bread
• Jalapeño Popper Wonton Cups
• Cheesy Baked Taco Dip
• Bacon Cheddar Ranch Pinwheels
• Beer Cheese Dip
• BLT Chicken Nachos
• Cobb Crescent Roll Pizza
• Southwest Buffalo Chicken Dip

Southwest Loaded Potato Skins

Yield: 12

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Loaded Potato Skins with a southwest twist! These skins are stuffed with crispy bacon, two types of cheese, and southwest spices... then topped with creamy cilantro lime sauce, sliced jalapeño, and fresh cilantro. A game day favorite... made even more delicious!

Print

Ingredients

• 6 small - medium russet potatoes
• 1/2  pound bacon (about 8 pieces)
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups monterey jack cheese
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlilc powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1-2 jalapeños, sliced
• 1/4 cup minced cilantro
• cilantro lime sauce

Instructions

1. Preheat oven to 400° F. Wash and dry potatoes. Rub them with olive oil and sprinkle them lightly with salt. Prick them with a fork several times, then place them on a baking pan and bake for 1 hour.
2. While potatoes are baking, cook bacon until crispy. Drain grease and chop or crumble.
3. In a small mixing bowl, combine the shredded cheese and spices, mix well, and set aside.
4. Once potatoes are done, cut them in half lengthwise and use a spoon to scoop out the insides, leaving 1/4 inch around the edges.
5. Layer the cheese and bacon inside the potato skins, then bake for 5-7 minutes, until cheese is melted.
6. Remove from the oven and top with cilantro lime sauce, sliced jalapeños, and minced cilantro.
7. Serve immediately.

Notes

Recipe variations:

• Ham & Cheese  - substitute chopped ham for the bacon and top with minced chives
• Taco - substitute crumbled taco meat (leftover works well!) for the bacon and top with lettuce, tomatoes, and black olives
• Breakfast - fill potato skins with scrambled eggs, cheese, and bacon
• BBQ Chicken - substitute shredded chicken for the bacon and drizzle with barbecue sauce, red onion, and cilantro
• Pizza - substitute pepperoni for the bacon and use mozzarella cheese, then drizzle with pizza sauce and dried oregano
• Loaded Cobb Potato Skins
• Buffalo Chicken Potato Skins
• Chili Cheese Potato Skins

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 50mgSodium: 549mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 15g