Description
These crispy mini loaded potato skins are golden, cheesy, and packed with savory turkey beef and fresh green onions. Perfect for game day, parties, or family dinners.
Ingredients
Scale
- 6 medium Yukon Gold or Russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 cup shredded cheddar cheese
- 4 slices turkey beef, cooked and chopped
- 2 green onions, chopped
- ½ cup sour cream or Greek yogurt (optional)
- 2 tbsp fresh parsley or chives, chopped
- ¼ tsp paprika (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, rub with olive oil and salt.
- Bake potatoes directly on oven rack for 40–45 minutes until tender.
- Let cool slightly, then slice in half and scoop out centers, leaving ¼ inch edges.
- Sprinkle with salt, pepper, and garlic powder.
- Fill each half with cheese, beef, and green onions.
- Bake at 425°F (220°C) for 8–10 minutes until cheese is melted and bubbly. Optional: broil 1–2 minutes for extra crisp.
- Garnish with sour cream and parsley or chives. Serve hot.
Tips:
Use uniform potatoes for even cooking.
Customize toppings with veggies or different cheeses.
Serve immediately for best crispiness.
- Prep Time: 15 mins
- Cook Time: 50 mins
Nutrition
- Serving Size: 6