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Loaded Potato Skins


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. 


  • 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)


  1. 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)
  2. In a small bowl mix olive oil and salt.Place the potato skins skin side down on a baking sheet lined with parchment paper.
  3. Rub some oil mixed with salt with a brush on both sides of the potato.
  4. 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.
  5. 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. 
  6. Sprinkle some spring onions and chilli flakes. Serve hot.


  1. 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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