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SideChef
Recipes
Loaded Potato Skins and Paloma Cocktail
Recipe

13 INGREDIENTS • 10 STEPS • 1HR 25MINS

Loaded Potato Skins and Paloma Cocktail

Loaded Potato Skins are an easy and delicious appetizer that everyone loves. These crispy potato skins are baked to perfection, then filled with shredded Colby Jack cheese and topped with bacon, green onions, and sour cream. They're the perfect bite-sized snack for game day or any party or gathering. Paired with a Paloma, a classic cocktail that combines premium silver tequila with grapefruit soda for a light and refreshing summer drink.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Loaded Potato Skins are an easy and delicious appetizer that everyone loves. These crispy potato skins are baked to perfection, then filled with shredded Colby Jack cheese and topped with bacon, green onions, and sour cream. They're the perfect bite-sized snack for game day or any party or gathering. Paired with a Paloma, a classic cocktail that combines premium silver tequila with grapefruit soda for a light and refreshing summer drink.
1HR 25MINS
Total Time
$6.85
Cost Per Serving
Ingredients
Servings
6
US / Metric
Paloma
PATRÓN® Silver Tequila
12 fl oz
PATRÓN® Silver Tequila
Grapefruit Soda
18 fl oz
Grapefruit Soda
Lime Juice
3 fl oz
Salt
6 pinches
Grapefruit
6 slices
Grapefruit
1 slice per glass
Potato Skins
Shredded Colby Jack Cheese
2 cups
Shredded Colby Jack Cheese
Bacon Bits
3/4 cup
Cajun Seasoning
2 Tbsp
Cajun Seasoning
Scallion
3 stalks
Scallions, chopped
Vegetable Oil
4 cups
Vegetable Oil
for frying
Nutrition Per Serving
VIEW ALL
Calories
2004
Fat
168.7 g
Protein
26.0 g
Carbs
77.0 g
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Loaded Potato Skins and Paloma Cocktail
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F(220 degrees C).
step 2
Wash and scrub Russet Potatoes (5 lb) in running water and pat dry. Poke holes with a fork and bake potatoes for about 1 hour or until a knife goes in smoothly.
step 3
Remove the potatoes from the oven and allow them to cool to room temperature.
step 4
Slice the cooled potatoes in half, lengthwise, and scoop out the center of each potato half, leaving about an inch of flesh in each. Keep the flesh to make mashed potatoes.
step 5
In a deep frying pan over medium-high heat, pour Vegetable Oil (4 cups) covering half of the pan. Fry the potato skins in batches until golden brown and crispy for about 3-5 minutes. Drain and transfer the potatoes to a wire rack.
step 6
While the potatoes are still hot, sprinkle Cajun Seasoning (2 Tbsp) and Ground Black Pepper (to taste) on top. Add Shredded Colby Jack Cheese (2 cups) and Bacon Bits (3/4 cup).
step 7
Bake in the preheated oven for about 6-8 minutes or until the cheese is melted. Remove from the oven. Prepare the Paloma.
step 8
Add the PATRÓN® Silver Tequila (12 fl oz), Grapefruit Soda (18 fl oz), Lime Juice (3 fl oz), and Salt (6 pinches) to an ice-filled highball glass and stir.
step 9
Garnish with a slice of Grapefruit (6 slices).
step 9 Garnish with a slice of Grapefruit (6 slices).
step 10
Top each potato with a dollop of Sour Cream (1 cup) and sprinkle with Scallions (3 stalks). Enjoy it fresh out of the oven and serve along with the cocktails!
step 10 Top each potato with a dollop of Sour Cream (1 cup) and sprinkle with Scallions (3 stalks). Enjoy it fresh out of the oven and serve along with the cocktails!
Tags
view more tags
Appetizers
Gluten-Free
Comfort Food
Cocktails
Snack
Shellfish-Free
Drinks
Potatoes
Game Day
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