Quick and Easy Loaded Potato Skins - Three ways are perfect for game day or a Super bowl party. The secret to this easy appetizer is in the potato!
5 from 1 vote
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Servings 12potato skins
1lb boxnaked potato skinsin freezer aisle
3slicesbaconcooked and crumbled
1cupMonterey Jack cheese
4ozroasted & diced jalapeños canned
½cupshredded buffalo chicken
1small bunchgreen onionssliced
Preheat oven to 425°F. Arrange potato skins on a sheet pan, cut side up. Bake for 10 min.
Remove the potato skins from the oven. Top ⅓ of the potatoes with cheddar cheese and bacon. Top the next ⅓ with about 1 Tablespoon of cream cheese, a sprinkle of cheddar cheese and diced jalapeños. Top the last ⅓ with shredded buffalo chicken and Monterey Jack cheese.
Put the potato skins back in the oven and bake for 5-10 more minutes or until filling is hot, cheese is bubbly, the tops are light golden brown, and the potatoes look crispy.
Remove from the oven and put a dollop of sour cream on the cheddar bacon potatoes. Drizzle the buffalo chicken skins with ranch. Sprinkle green onion on the bacon and buffalo potato skins.