Veggie loaded potato skins have crispy edges, tender veggies on the inside and a topping of melty cheese for a delicious, healthy appetizer!
Who doesn’t love potato skins?
They’re slightly crispy on the outside, tender on the inside and stuffed with all kinds of goodies.
Usually, bacon and cheese dominate in the restaurant version and they may be coated in butter, oil and who knows what else.
I of course wanted to lighten it up and add some veggies in my healthier, homemade version with these veggie loaded potato skins.
And they are lovely!
Festive little veggie potato boats of goodness.
You know I love me some veggies! And having a lighter option available amid a spread of game day grub.
Beyond game day, these are also great as a side dish for grilled chicken or steak and they are a wonderful finger food for parties.
Put out a bowl of Greek yogurt or sour cream and people can spoon some out or just dip their potato skin right in.
I know I'd be saddled right up to this plate!
If you're a potato lover like me, you might also want to check out twice baked potatoes, smashed potatoes (with different seasoning and topping ideas) and these shortcut easy potato skins with cheese and bacon.
And if you want to sprinkle some bacon on the top of these, go for it!
Also, you can make these ahead!
Prepare the recipe through step 5 and then bake them off when you’re ready.
Or you can make them all the way through and refrigerate (or freezer for another time).
Then when you're ready to serve, defrost if frozen and put them in a 400 degree oven for 10-12 minutes to warm them up and get the cheese all melty.
Gotta love that - an appetizer that's ready when you are!
I hope you try these soon.
Enjoy!
XO,
Kathryn
Veggie Loaded Potato Skins
Ingredients
- 4 russet baking potatoes
- 2 tablespoons olive oil (or sub melted butter)
- 1 teaspoon chili powder
- 1 ½ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon olive oil
- 1 large zucchini, chopped small
- 1 cup bell peppers (any color or mixed), chopped small
- 1 cup mushrooms (white or cremini), chopped small
- 2 heaping cups cheddar cheese, shredded
- Garnishes: chopped green onions, Greek yogurt/sour cream, you could even throw on some chopped avocado or jalapenos or crumbled, cooked bacon
Instructions
- Prepare potatoes in microwave. Once cooked, slice each potato into 4 big wedges. Scoop out potato pulp and save for another use
- Combine olive oil, chili seasoning, ¾ teaspoon salt and ½ teaspoon black pepper in a small bowl. Brush potatoes with oil mixture and put on a large sheet pan. (You'll probably need 2 for the whole recipe.)
- Put in 425 degree oven for 5-10 minutes to crisp up the outside of the potato wedges (or broil for a few minutes, but watch them closely).
- Meanwhile, heat a large saute pan over medium heat. Add one teaspoon olive oil and the chopped veggies. Season with remaining ¾ teaspoon salt and ½ teaspoon black pepper. Saute for 5-7 minutes, until tender.
- Remove potato skins from oven once crisped. Top with veggies and pile on the shredded cheddar cheese.
- Return the potato skins to the oven for about 5 minutes, until hot and cheese is melted.
- Garnish potato skins with green onions and a dollop of Greek yogurt or sour cream, if desired. Or serve with a small bowl of Greek yogurt for dipping.
Ginny McMeans
I am loving these potatoes. One of my husbands favorite things and he will love all the veggies.
Kathryn
We love all potatoes, all ways around here! But this is certainly a fun favorite 🙂 Little potato boats of veggie goodness! Thanks for stopping by, Ginny!