Southwestern Stuffed Potato Skins








You may be anticipating the Super Bowl or simply in search of yummy, healthy finger foods, but either way these Southwestern Stuffed Potato Skins with layers of crispy bacon, bubbly cheese and tart pickled onions are guaranteed to make everyone happy!

My husband really loves watching football, and honestly I don’t care about it that much, but it makes me happy just being with him! Usually we cook together on the weekend, so football weekend are always an excuse to make all the snacks and smoked ribs or brisket, because that is our favorite! I dedicated a whole “Game Day Eats” chapter in my cookbook, just to celebrate the American tradition of football and snacks!

Other Favorite Super Bowl Snacks

These Southwestern Stuffed Potato Skins are SO easy to make and would also be a great dish to take to a friends house, although I would hold off on the toppings until you are just about to serve so they don’t get soggy!  They are naturally grain and gluten free and since most of the starchy potato is removed, they are very light too.

Southwestern Stuffed Potato Skins

  • 6 medium-sized white potatoes (preferably oval and even in shape)
  • olive oil and course sea salt, for cooking potatoes
  • 8 slices bacon
  • 1 jalapeño, seeds removed and finely chopped
  • 1 sweet bell pepper, seeds removed and finely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp ancho chili powder
  • 1/4 tsp cumin
  • few dashes of cayenne pepper, depending on desired spice preference
  • 4 oz cheddar cheese, shredded
  • 1/2 cup pickled onions
  • guacamole, for serving
  • fresh salsa, for serving


  • Preheat the oven to 400 degrees F and arrange the oven rack to the middle position.  Line a baking sheet with parchment paper.
  • With your hands rub the potatoes with a layer of olive oil and the course sea salt.
  • Bake 50 minutes to 1 hour.
  • Set the potatoes aside and allow them to cool for about 15 minutes, or until you can safely touch them.
  • In a large skillet, sauté the bacon, jalapeño, bell pepper and spices until fully cooked.
  • Slice the potatoes in half and use a spoon to carefully scoop most of the insides, leaving about 1/2 inch of potatoes in their skins.  (Set the potato insides aside and use them to make mashed potatoes or these potato waffles!)
  • Spoon the bacon and pepper mixture into the potato skins and top with shredded cheese.
  • Bake 15 minutes on upper oven rack or until cheese is bubbly and golden brown.
  • Garnish with pickled onions, guacamole and fresh salsa.


  • I love doing the prep work a head of time, so you can cook the potatoes and remove their insides, then cover and put in the refrigerator the day or night before you want to serve.
  • I recommend using the extra white part of the potatoes to make these Potato Waffle Croque Madame Breakfast Sandwiches—I promise they won’t disappoint!


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