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3.89 from 9 votes

Fully Loaded Potato Skins with Chipotle Southwest Guacamole.

Yummy cheesy potatoes….with fried eggs and bacon
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: bacon, cheesy, chipotle, eggs, guacamole, potato skins
Servings: 16 POTATO SKINS
Calories: 234kcal
Author: halfbakedharvest


  • 8 medium size russet potatoes
  • 6 tablespoons butter melted
  • salt and pepper to taste
  • 2 cups sharp cheddar cheese shredded
  • 8 slices thick cut bacon
  • 6 green onions chopped
  • sour cream or greek yogurt for serving
  • buffalo sauce for serving
  • 4-6 fried eggs

Chipotle Southwest Guacamole

  • 3 avocados pitted
  • 1/3 cup fresh cilantro chopped
  • 1 jalapeño seeded + chopped
  • juice and zest from 1 lime
  • 1 in chipotle pepper adobo chopped + 1 tablespoon adobo sauce
  • 1/4 teaspoons cumin
  • 1/2 cup roasted corn
  • 1/3 cup black beans rinsed + drained if using canned
  • 1/3 cup catija cheese crumbled


  • Preheat the oven to 400 degrees F. Scrub the potatoes clean then prick all over with a fork. Bake the potatoes for about an hour or until the potatoes are cooked through and give a little when pressed.
  • To cook the potatoes in the microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that I prefer baking the potatoes in the oven and think oven baked potatoes are easier to work with.
  • While the potatoes cook, fry the bacon in a skillet or on a griddle until crisp. Drain on paper towels, allow to cool and then crumble the bacon.
  • To make the guacamole, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or as smooth as you like). Add the cilantro, jalapeño, lime juice, chipotle chile in adobo + adobo sauce, cumin, salt and pepper. Stir to combine and fold in the roasted corn, black beans and cotija cheese.
  • Remove the potatoes from the oven and increase the heat of the oven to 450 degrees F.
  • Allow the potatoes to cool enough to handle and then cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use and leaving about 1/4 of an inch of potato on the skin.
  • Brush or rub both the inside and outside of the skins with melted butter. Sprinkle with salt and pepper. Place in a roasting pan, bake for about 10-15 minutes or until crisp. Remove from oven and divide the cheddar cheese among the shells. Sprinkle with bacon. Place back in the oven and broil for 1-2 minutes or until the cheese is melted and bubbly. Remove and sprinkle with green onions and any remaining bacon. Serve warm with guacamole, yogurt and fried eggs.


Calories: 234kcal | Carbohydrates: 19g | Protein: 11g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 260mg | Potassium: 729mg | Fiber: 5g | Vitamin A: 515IU | Vitamin C: 19.4mg | Calcium: 171mg | Iron: 4.2mg