Creole Loaded Potato Skins
- 20m Prep Time
- 1h 5mCook Time
- 1h 25mReady In
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.
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
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
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
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Step 1.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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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.
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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.