Loaded Potato Skins with a Spicy Twist
What Started it all:
Potato pickles Ketchup mayonaise cheese bacon jalapeno onion calantro salt (sliced)ham egg honey mustard whole grain ketchup green onion water sugar. Bakû sauce. Sour powder gouchujang. seeds
These loaded potato skins are the perfect combination of crispy, cheesy, and spicy. They are sure to be a hit at any gathering or as a fun family meal. The mix of gooey cheese, crispy bacon, and tangy toppings will leave everyone wanting more.
Ingredients
- 4 large potatoes
- 1 cup pickles, finely chopped
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1 cup shredded cheese
- 8 slices bacon, cooked and crumbled
- 2 jalapenos, sliced
- 1 onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 4 slices ham, diced
- 4 eggs
- 2 tablespoons honey mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons Bakû sauce
- 1/4 cup green onions, chopped
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon sour powder
- 2 tablespoons gochujang
- 2 tablespoons mixed seeds (such as sesame, sunflower, or pumpkin)
Instructions
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, cook the bacon until crispy. Let it cool and then crumble it. In a large bowl, combine the chopped pickles, ketchup, mayonnaise, shredded cheese, crumbled bacon, sliced jalapenos, chopped onion, diced ham, and salt. Mix well.
- In a small saucepan, bring the water and sugar to a boil. Add the eggs and boil for 10 minutes. Remove the eggs, let them cool, peel, and then chop them finely.
- In a small bowl, mix together the honey mustard, whole grain mustard, Bakû sauce, sour powder, and gochujang until smooth.
- Once the potatoes are done baking, let them cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. Brush the potato skins with a bit of oil and bake them for another 10 minutes until they are crispy.
- Remove the crispy potato skins from the oven. Fill each potato skin with the prepared filling. Top with chopped eggs, green onions, and a sprinkle of mixed seeds.
- Drizzle the spicy sauce over each loaded potato skin. Garnish with fresh cilantro and additional jalapeno slices if desired. Serve immediately and enjoy!
These loaded potato skins with a spicy twist are a delicious and fun take on a classic appetizer. Perfect for sharing, they bring together a variety of flavors that will excite your taste buds. Enjoy them as a hearty snack or a unique side dish!