Crispy Bbq Potato Skins Recipe

Time1h 30m

Serves4

Loaded with slow roasted beef, seasoned chicken, pico de gallo, and topped with shredded cheddar cheese.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Prepare the Potatoes
Wash and scrub the Russet potatoes thoroughly. Pat them dry with a paper towel.
3
Bake the Potatoes
Prick each potato several times with a fork. Rub olive oil over each potato, then sprinkle with salt and black pepper. Place the potatoes directly on the oven rack and bake for 45-60 minutes, until they are tender and the skin is crispy.
4
Cool and Cut
Once the potatoes are baked, remove them from the oven and let them cool for 10 minutes. Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving about 1/4 inch of potato on the skin.

5
Add Toppings
Preheat the oven to 425°F (220°C). Place the potato halves on a baking sheet, cut side up. Fill each potato skin with a layer of slow roasted beef, followed by seasoned chicken, and top with pico de gallo.
6
Add Cheese
Sprinkle shredded cheddar cheese generously over the top of each filled potato skin.
7
Bake Again
Return the loaded potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8
Serve Hot
Remove the potato skins from the oven and let them cool for a couple of minutes. Serve hot, garnished with extra pico de gallo or sour cream if desired.