Crispy potato skins loaded with cheese, sweet corn and jalapeños - baked to perfection giving you the most fun and delicious appetiser or snack that is so easy to make.
Game night, or a regular lockdown chill day at home - make this delicious vegetarian any time you want! So easy, so yummy and so much fun to make, these crispy potato skins that are loaded with corn, cheese, jalapeños and oregano are just perfect for snacking.
With limited visits to groceries, we are all practically living on frozen foods, canned items and delicacies in jars and boxes! This recipe is made with basic pantry staples lying in your freezer and fridge. I promise the recipe is very easy to follow and also a fun project to replace a boring cooking session with.
How to make loaded potato skins?
Ingredients:
Potatoes: regular potatoes preferably all of them the same size - medium sized and lightly flat. Skin on.
Extra virgin olive oil, salt: for baking/ roasting the potatoes until crispy
Corn: use frozen sweet corn, or fresh, if you have access to
Jalapeños: from the can/ jar or fresh, if you have access to
Cheese: just because...
Spring onions: for that extra flavour and beautiful topping
Method:
Preheat the oven to 200 degree celsius.Cut the potatoes lengthwise (skin on: do not peel) and carefully scoop out the flesh of the potatoes and transfer to a bowl.
In a small bowl mix olive oil and salt. Place the potato skins skin side down on a baking sheet lined with parchment paper. Rub some oil mixed with salt with a brush on both sides of the potato.
Transfer to oven and bake for 40 minutes.
In the meanwhile, prepare the filling: mix together chopped jalapeños, sweet corn, oregano, pepper, salt and grated mozzarella cheese.
Once the potatoes are cooked (after 40 minutes in the oven) carefully add 1 tbsp of corn, jalapeno and cheese filling to the potatoes.
Transfer to the oven again and bake for 10 minutes or until the cheese has melted completely.
And they are ready - cheesy, melty, yummy, loaded with all things delicious and ready to be served at your next game night or snack night... Best part? These can be pre-made and placed in the refrigerator - just bake them 10 minutes before you wish to serve 🙂
Make ahead tip:
This recipe can be easily prepared well in advance upto the step where you fill the baked potatoes with the cheese, corn and jalapeños filling. Simply prepare and store in fridge and then right before serving, bake them only for the cheese to be fully melted (10 minutes) and serve.
More recipes using corn:
- corn, chickpea kale coconut curry
- loaded nachos with grilled corn
- chilli cheese and corn toasts
- corn, beans and feta salad
Recipes using left over mashed potatoes (or the ones scooped out from the potatoes in this recipe)
- vegetarian sesame toasts
- cheesy hara bhara kebab
- beetroot kebabs
- vada pav
- aaloo tikki (Indian street food)
- north Indian malai kofta
Loaded Potato Skins
Description
Crispy potato skins loaded with cheese, sweet corn and jalapeños - baked to perfection giving you the most fun and delicious appetiser or snack that is so easy to make.
Ingredients
- 7 potatoes (boiled)
- 1 1/2 tbsp extra virgin olive oil
- 1 cup boiled sweet corn
- 1/4 cup jalapenos
- 1 cup grated mozzarella cheese
- salt
- pepper
- 1 tsp dried oregano
- spring onions (optional)
- chilli flakes (optional)
Instructions
- Preheat the oven to 200 degree celsius.Cut the potatoes lengthwise (skin on: do not peel) and carefully scoop out the flesh of the potatoes and transfer to a bowl. (see note 1)
- In a small bowl mix olive oil and salt.Place the potato skins skin side down on a baking sheet lined with parchment paper.
- Rub some oil mixed with salt with a brush on both sides of the potato.
- Transfer to oven and bake for 40 minutes.In the meanwhile, prepare the filling: mix together chopped jalapeños, sweet corn, oregano, pepper, salt and grated mozzarella cheese. Mix well and transfer to the refrigerator.
- Once the potatoes are cooked (after 40 minutes in the oven) carefully add 1 tbsp of corn, jalapeno and cheese filling to the potatoes and transfer to the oven again and bake for 10 minutes or until the cheese has melted completely.
- Sprinkle some spring onions and chilli flakes. Serve hot.
Notes
- You only need potato skins for this recipe, use the scooped out potatoes for something else. Example recipes from the blog: vegetarian sesame toasts, beetroot kebabs, aaloo tikki (Indian street food), hara bhara kebab, north Indian malai kofta.
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