Cheese and Bell Pepper Stuffed Potato Skins
Get ready to indulge in the perfect combination of crispy, creamy, and cheesy with these irresistible Cheese and Bell Pepper Stuffed Potato Skins! This crowd-pleasing appetizer or side dish starts with golden-baked russet potatoes that are hollowed out and crisped to perfection. Each skin is then packed with a vibrant medley of diced red and green bell peppers, a melty duo of cheddar and mozzarella cheeses, and a touch of green onion for added zest. With just the right balance of savory flavors and textures, these stuffed potato skins are oven-baked to golden, bubbly perfection. Ideal for game day snacks, party platters, or even a weeknight treat, they’re easy to prepare and customizable with a dollop of sour cream on top. Perfect for those searching for loaded potato skin recipes with a colorful twist!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 cup shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 2 stalks, thinly sliced green onions
- 0.5 cup (optional) sour cream
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Scrub the potatoes clean and pat them dry. Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Place them on the prepared baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a knife.
Once baked, remove the potatoes from the oven and allow them to cool until they are safe to handle, about 10-15 minutes.
Cut each potato in half lengthwise and use a spoon to gently scoop out the flesh, leaving about a 1/4-inch border around the edges to form the skins. Reserve the scooped flesh for another recipe.
Brush the inside and outside of the skins with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining 1/2 teaspoon of salt and the black pepper.
Place the potato skins back onto the baking sheet, cut side down, and bake for 10 minutes to crisp up the edges. Remove from oven and flip them over (cut side up).
In a medium bowl, mix together the diced red and green bell peppers, shredded cheddar cheese, shredded mozzarella cheese, and half of the sliced green onions.
Fill each potato skin with the bell pepper and cheese mixture, packing it down gently to ensure the filling stays in place.
Return the stuffed potato skins to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove the potato skins from the oven and garnish with the remaining sliced green onions. Serve warm with a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
