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Loaded Tex-Mex Potato Skins Recipe – Easy Cheddar & Bacon Snack

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These loaded Tex-Mex potato skins are the ultimate crowd-pleasing snack, featuring crispy potato shells filled with a bold, cheesy, bacon-packed Tex-Mex filling and finished with a gooey cheddar-bacon drizzle. Perfect for parties, game day, or a comforting family treat.

Ingredients

Scale
  • 6 medium russet potatoes (about 2.5 lbs), scrubbed clean
  • 2 tablespoons olive oil
  • Kosher salt & black pepper, to taste
  • 1 cup sharp cheddar cheese, shredded (plus extra for topping)
  • 6 slices bacon, cooked and crumbled (reserve 2 tbsp for drizzle)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese (for drizzle)
  • 2 tablespoons milk (dairy or unsweetened non-dairy, for drizzle)
  • 2 tablespoons reserved bacon crumbles (for drizzle)
  • Fresh cilantro or chives, chopped (optional topping)
  • Diced tomatoes or salsa (optional topping)
  • Sliced green onions (optional topping)
  • Extra sour cream for serving (optional)
  • Pickled jalapeños (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub potatoes, pat dry, prick with a fork, rub with olive oil, and sprinkle with kosher salt.
  2. Arrange potatoes directly on the oven rack (with a baking sheet below to catch drips). Bake for 45-55 minutes, until skins are crisp and a fork pierces easily.
  3. Remove potatoes from oven and let cool for 10 minutes. Slice each potato in half lengthwise.
  4. Using a spoon or melon baller, gently scoop out most of the potato flesh, leaving about a 1/4-inch border. Reserve scooped potato for another use.
  5. Place potato shells cut-side up on a lined baking sheet. Brush insides with more olive oil, sprinkle with salt and pepper. Bake at 425°F (220°C) for 8-10 minutes until edges brown. Flip and bake 5 more minutes.
  6. In a bowl, combine 1 cup shredded cheddar, 4 tablespoons crumbled bacon, sour cream, black beans, red onion, jalapeño (if using), cumin, smoked paprika, chili powder, and garlic powder. Mix well and adjust salt to taste.
  7. Fill each potato skin with a generous spoonful of the Tex-Mex mixture. Top with extra cheddar and more bacon if desired.
  8. Return to oven and bake 8-10 minutes, until cheese is melted and bubbly.
  9. In a small saucepan or microwave-safe bowl, combine 1/2 cup cheddar, 2 tablespoons milk, and reserved bacon. Heat gently, stirring until smooth and pourable (about 1-2 minutes). Add more milk if too thick.
  10. Drizzle the warm cheddar-bacon sauce over the stuffed potato skins. Garnish with cilantro, green onions, or extra jalapeños if desired. Serve hot with salsa or extra sour cream.

Notes

For extra crispy skins, don’t skip the second bake after scooping. Use freshly shredded cheese for best melt. Adjust spice level with more or less jalapeño. Make ahead by baking and scooping potatoes a day in advance; stuff and finish baking before serving. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven for best texture.

Nutrition

Keywords: potato skins, Tex-Mex, cheddar, bacon, appetizer, snack, game day, party food, loaded potatoes, easy recipe

Find it online: https://tempotaste.com/loaded-tex-mex-potato-skins-recipe-easy-cheddar-and-bacon-snack/