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Guacamole and Bacon Potato Skins

A single, loaded potato skin topped with melted cheese, crispy bacon bits, and a dollop of guacamole, ready to eat.
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Make crispy potato skins, fill them with cheese and bacon, and top them with fresh guacamole for a satisfying appetizer.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • For the Guacamole:
  • 3 ripe avocados
  • 1/2 lime, juiced
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when squeezed.
  3. While the potatoes bake, cook the bacon in a skillet until crisp. Remove the bacon, crumble it, and set it aside. Drain most of the bacon grease, leaving about 1 teaspoon in the pan.
  4. Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside flesh, leaving about a 1/4-inch shell. Reserve the scooped potato for another use.
  5. Brush the inside and outside of the potato shells with olive oil. Sprinkle with salt and pepper.
  6. Place the shells cut-side down on a baking sheet. Bake for 10 to 15 minutes until the edges start to look crisp.
  7. Flip the shells over. Sprinkle the inside of each skin evenly with cheddar cheese. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
  8. While the cheese melts, prepare the guacamole. Mash the avocados in a bowl. Stir in the lime juice, red onion, jalapeño, cilantro, and salt. Mix gently.
  9. Top each hot potato skin with the crumbled bacon.
  10. Spoon a generous amount of fresh guacamole over the bacon layer just before serving.

Notes

  • For extra crispy skins, brush the shells with a little melted butter before the second bake.
  • You can add a dash of hot sauce to the guacamole for extra heat.
  • Prepare the bacon and guacamole up to 2 hours ahead of time; keep them covered in the refrigerator.

Nutrition

Find it online: https://spoonswirl.com/guacamole-and-bacon-potato-skins/