Loaded Western Potato Skins
Loaded Western Potato Skins are filled with all the flavors of the West! Green chili, black beans and, Bacon! Give these a try for your next football party! Touchdown!!
Recipe type: Appetizer
Cuisine: Colorado Cooking
  • Olive oil
  • Kosher salt
  • 4-5 small russet baking potatoes (pick sizes that are easy to eat with one hand)
  • 1- 15 (ounce) can black beans,
  • 1 cup diced green chili (pick your heat level)
  • 1 teaspoon minced garlic
  • ¼ teaspoon cumin
  • ½ teaspoon chili powder
  • pinch of salt and pepper
  • ¼ cup chopped fresh cilantro
  • ½ pound bacon, cooked and crumbled
  • 1 cup shredded Mexican blend cheese
  • 1 bunch green onions, finely chopped
  • Mexican Crema as a garnish (or sour cream)
  1. Clean and dry potatoes. Place on a cookie sheet and rub with olive oil and season generously with salt. Place in a 400-degree oven and bake for 1- 1¼ hours or until the potatoes are soft. Remove from oven and let cool.
  2. When the potatoes are cool enough to handle. Slice in half and carefully scoop out the flesh leaving a ¼ inch layer of potato inside the skin. Set aside. (Reserve the leftover potato for mashed potatoes or something like that).
  3. Chop bacon into small pieces and place in a saute pan and cook until crispy.
  4. In a small saucepan, over medium-low heat, add the beans, green chili, garlic, chili powder, cumin, salt, pepper, and cilantro. Stir to combine and cook for about 5 minutes or until heated through.
  5. Fill the potato halves with the bean mixture, top generously with cheese and bacon.
  6. Place the filled potatoes on a cookie sheet and broil for 1-2 minutes or until the cheese is melted.
  7. Serve with green onions sprinkled on top and Mexican Crema (sour cream)
Recipe by Rocky Mountain Cooking at https://rockymountaincooking.com/2017/09/loaded-western-potato-skins-2/