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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!!
Course 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
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • pinch of salt and pepper
  • 1/4 cup chopped fresh cilantro
  • 1/2 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


  • 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- 1 1/4 hours or until the potatoes are soft. Remove from oven and let cool.
  • When the potatoes are cool enough to handle. Slice in half and carefully scoop out the flesh leaving a 1/4 inch layer of potato inside the skin. Set aside. (Reserve the leftover potato for mashed potatoes or something like that).
  • Chop bacon into small pieces and place in a saute pan and cook until crispy.
  • 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.
  • Fill the potato halves with the bean mixture, top generously with cheese and bacon.
  • Place the filled potatoes on a cookie sheet and broil for 1-2 minutes or until the cheese is melted.
  • Serve with green onions sprinkled on top and Mexican Crema (sour cream)