Creole Loaded Potato Skins

Name: Creole Loaded Potato Skins
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 12 servings
Cuisine: Creole
Ingredients: 6 medium russet potatoes scrubbed; 2 tbsp salted butter melted; 2 tsp Creole seasoning; 8 bacon; 2 andouille sausage links diced; 3/4 cup shredded sharp cheddar cheese; 3/4 cup shredded pepper jack cheese; 1/4 cup chopped green onions; 1/4 cup chopped red bell pepper; 1/4 cup chopped fresh cilantro; 2 clove garlic minced; 3/4 cup sour cream

Cuisine:Creole

Course:Snack

20m prep 1h 5m cook 1h 25m ready

Crispy potato skins loaded with andouille sausage, bacon, and melted cheeses, topped with fresh vegetables and sour cream. A spicy Creole twist on a classic appetizer.

Nutrition (per serving, estimated)

Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).

Energy

257 cal

Protein

8.16 g

Carbohydrate

22.5 g

Fiber

1.54 g

Sugars

1.51 g

Sodium

227 mg

Total fat

15.5 g

Saturated fat

6.71 g

Monounsaturated fat

5.31 g

Polyunsaturated fat

1.8 g

Vitamins & minerals

Calcium: 120 mg
Iron: 1.22 mg
Magnesium: 29.9 mg
Phosphorus: 155 mg
Potassium: 484 mg
Zinc: 1.16 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

2 tsp Creole seasoning
8 bacon
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded pepper jack cheese
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3/4 cup sour cream

Prepare

6 medium russet potatoes, scrubbed
Melt 2 tbsp salted butter
Dice 2 andouille sausage links
Mince 2 clove garlic

Let's Cook

Step 1.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2.

Pierce each potato a few times with a fork. Place them on the prepared baking sheet. Brush the potatoes with the melted butter, then sprinkle with the Creole seasoning. Bake for 50 to 55 minutes, until tender. Remove from the oven and let cool. Leave the oven on.
Step 3.

While the potatoes are baking, in a large skillet over medium heat, cook the bacon, flipping once, until crisp, about 5 minutes. Remove the bacon from the skillet and set aside to cool, leaving the rendered fat in the skillet. Once cool, crumble or chop the bacon.
Step 4.

Return the skillet with the bacon fat to medium heat. Add the diced andouille sausage and cook until browned, about 6 minutes. Transfer the sausage to a small plate and set aside.
Step 5.

Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh (reserve for another use if desired), leaving about a ¼-inch rim of potato inside the skins. Place the potato skins cut side down on the same baking sheet and bake for 8 minutes.
Step 6.

Remove the baking sheet from the oven (leave the oven on). Flip the potato skins over so they are cut side up. Fill the skins evenly with the cooked sausage and both cheeses. Bake for 2 minutes, or until the cheese has melted.
Step 7.

Remove from the oven. Top the potato skins with the crumbled bacon, chopped green onions, chopped red bell pepper, chopped cilantro, and minced garlic. Add a dollop of sour cream on top and serve.