Loaded Baked Potato Egg Rolls

I came up with a genius idea the other day, well at least to me I thought it was genius. There were a couple of things that steered me this to making this awesome batch of egg rolls; one being I was totally in the mood for egg rolls, and the other is that I had a package of Nueske’s bacon calling my name as I was looking at some potatoes I needed to use up on the counter. It’s funny how that works, but it’s also funny how flipping amazing these were. As my wife and kids were running errands this past weekend, I decided to make a batch of these and see if there were any takers when they returned. Let’s just say there were takers, and I had wished I had made double the egg rolls.

Loaded Baked Potato Egg Rolls Recipe
Loaded Baked Potato Egg Rolls Recipe

Let’s get started.

Ingredients:

  • Your favorite egg roll wrappers
  • 2 whole russet potatoes, cubed and cooked until fork tender, drained
  • 6 slices of your favorite bacon, cooked, and chopped
  • 2 cups of shredded cheddar cheese
  • 1/2 cup of chives, finely diced
  • Sour cream, optional
  • 3 cups of canola oil
  • 1 egg, beaten with 1 tbsp water

These made 6 egg rolls, so increase everything if you are needing more. I highly recommend more.

Start by having everything prepared. When you are ready to build your egg rolls, heat your oil in a sauce pan, large enough to fit a few egg rolls, to medium heat. You will want the oil to come up to around 350 degrees. During this time, make the egg rolls.

I used two sheets of egg roll wrappers per egg roll. Why, I have no idea, but they worked out. I think I had a fear that the potatoes were still a bit wet after I drained them and I thought they may tear or open in the oil. Regardless, feel it out and use 1 or 2 should you desire.

How to make loaded baked potato egg rolls
How to make loaded baked potato egg rolls

If you are not familiar with how to roll an egg roll, refer to the following instructions. Take about a quarter cup of the potatoes, and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and finish to seal. If you are using a second wrapper, lay the egg roll on top, and fold, and seal. Repeat with the remaining egg rolls.

Once the oil is ready, carefully add a few egg rolls at a time, and cook, turning carefully until the wrappers are a nice, golden brown. Remove and place them on a paper towel lined plate. Repeat with the remaining egg rolls.

These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until the cheese was melted.

Loaded Baked Potato Egg Rolls
Loaded Baked Potato Egg Rolls

Drizzle with sour cream and chives, and get to it. I’ll be honest, I took down two of these, and when my wife and kids came home, not only were they excited by the idea (they love egg rolls), they tore into them like it was nobody’s business. My kid even requested to warm one up the following morning for breakfast. So if you love loaded potato skins, you are going to loved these loaded baked potato egg rolls! Hope you enjoy.

Loaded Baked Potato Egg Rolls
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Your favorite egg roll wrappers
  • 2 whole russet potatoes, cubed and cooked until fork tender, drained
  • 6 slices of your favorite bacon, cooked, and chopped
  • 2 cups of shredded cheddar cheese
  • ½ cup of chives, finely diced
  • Sour cream, optional
  • 3 cups of canola oil
  • 1 egg, beaten with 1 tbsp water
Instructions
  1. These made 6 egg rolls, so increase everything if you are needing more. I highly recommend more.
  2. Start by having everything prepared. When you are ready to build your egg rolls, heat your oil in a sauce pan, large enough to fit a few egg rolls, to medium heat. You will want the oil to come up to around 350 degrees. During this time, make the egg rolls.
  3. I used two sheets of egg roll wrappers per egg roll. Why, I have no idea, but they worked out. I think I had a fear that the potatoes were still a bit wet after I drained them and I thought they may tear or open in the oil. Regardless, feel it out and use 1 or 2 should you desire.
  4. If you are not familiar with how to roll an egg roll, refer to the following instructions. Take about a quarter cup of the potatoes, and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and finish to seal. If you are using a second wrapper, lay the egg roll on top, and fold, and seal. Repeat with the remaining egg rolls.
  5. Once the oil is ready, carefully add a few egg rolls at a time, and cook, turning carefully until the wrappers are a nice, golden brown. Remove and place them on a paper towel lined plate. Repeat with the remaining egg rolls.
  6. These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until the cheese was melted.

 

Poutine Potato Skins

Poutine. If you have never had poutine, you must seek and consume this wonderful recipe from Quebec, Canada. Yes, our friends to the north created this recipe where you have twice cooked fries, topped with cheese curds, and smothered in a brown gravy. It’s bar food at it’s finest. It’s messy, and it’s really, really good. I’ve been thinking about poutine for quiet some time now, and recently I decided to take the idea of poutine, but twist it up a little bit. This is where the poutine potato skin came into play.

Poutine Potato Skins

Let’s get started.

Ingredients:

  • 2 whole russet potatoes
  • 2 tbsp unsalted butter, melted
  • 1 package McCormick Brown Gravy Mix
  • 1 small handful of french fries, cooked
  • 1 cup of white cheese curds
  • scallions, sliced (optional)

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise.  With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

During this time, make your brown gravy by emptying the package into a small sauce pan and add 1 cup of water. Mix, and bring to a simmer.

How to make poutine potato skins

Once the potato skins are nice and crispy on the exterior, remove from the oven, and add a few crispy french fries into the bottom of each potato. Yes, more potato in a potato.

Top with cheese curds, and pour on the hot brown gravy. Shower with sliced scallions if you desire.

Lordy, Lordy, Lordy. Let me tell you. There is poutine, and there is poutine that just got a whole heck of a lot better. Not only are these a bit more mess free, but it’s the perfect vehicle to serve in. You get the nice and crispy potato skin, the crisp texture of the fry, and then those darn delicious cheese curds, still with some squeak, and the saltiness from the brown gravy.

Poutine Potato Skins

I’ll admit, I ate three of them. My kids had no interest (I should say my oldest), but my wife, who I was skeptical if she would enjoy these, LOVED them.  Let’s just say I will be making these again soon. Hope you enjoy!

Poutine Potato Skins
Author: 
Recipe type: Appetizers
 
Ingredients
  • 2 whole russet potatoes
  • 2 tbsp unsalted butter, melted
  • 1 package McCormick Brown Gravy Mix
  • 1 small handful of french fries, cooked
  • 1 cup of white cheese curds
  • scallions, sliced (optional)
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  3. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  4. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  5. During this time, make your brown gravy by emptying the package into a small sauce pan and add 1 cup of water. Mix, and bring to a simmer.
  6. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  7. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  8. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  9. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  10. During this time, make your brown gravy by emptying the package into a small sauce pan and add 1 cup of water. Mix, and bring to a simmer.
  11. How to make poutine potato skins
  12. Once the potato skins are nice and crispy on the exterior, remove from the oven, and add a few crispy french fries into the bottom of each potato. Yes, more potato in a potato.
  13. Top with cheese curds, and pour on the hot brown gravy. Shower with sliced scallions if you desire.

 

Tex-Mex Potato Skins

If you have been following my site for any time, you will know that my loaded potato skins are a big hit with many folks. It’s obvious in what user pin, and comment on. I mean who doesn’t love a great potato skin, right? I love them so much that they have their own category on my site, as well as their own website at http://www.bakedpotatoskins.com/ that’s how much I love them. Recently, I have been thinking of all of the great Tex-Mex I had while living in Dallas, Texas. There was a restaurant right down the street from my first job called Chuy’s. The place was dangerous. I say that because I probably ate there once a week, and the plates were loaded with great beans, rice, and things like enchiladas, burritos, and chimichangas. It was Tex-Mex heaven. With that said, I have been craving Tex-Mex food, and upon looking around my kitchen, I had some of the basic ingredients, but I was dying to use up the leftovers from the nacho night a couple of days ago. This is when the light sparked, and why I decided to come up with these Tex-Mex potato skins. They were heavenly.

Tex-Mex Potato Skins Recipe

Let’s get started.

Ingredients:

  • 2 russet potatoes
  • 1 1/2 cups refried beans, cooked
  • 1/2 cup enchilada sauce
  • 1 cup ground chuck, cooked
  • 1/2 small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • 1/2 tomato, diced
  • 1/2 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, optional

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise.  With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.

How to make Tex-Mex Potato Skins

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.

Place these back into the oven, and cook until the cheese is nice and melted.

Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

Now did these Tex-Mex potato skins satisfy my craving for Tex-Mex food? Absolutely. They were awesome, and what’s not to love when you get everything you love in a couple of bites! Not only that, but I was able to use my leftovers, which I am a total fan of transforming those into something playful.

Tex-Mex Potato Skins Recipe

If you ever get that craving like I did, give these a shot and let me know what you think. Did I mention these are totally worth making for any game day event?

Tex-Mex Potato Skins
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 russet potatoes
  • 1½ cups refried beans, cooked
  • ½ cup enchilada sauce
  • 1 cup ground chuck, cooked
  • ½ small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • ½ tomato, diced
  • ½ avocado, diced
  • ¼ cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, optional
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  3. To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.
  4. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.
  6. Place these back into the oven, and cook until the cheese is nice and melted.
  7. Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

 

Al Pastor Potato Skins

When many people mention they had tacos, or are having tacos, the immediate thought is that they are having tacos, most likely with flour tortillas, or store bought hard shells, loaded with crummy ground beef and a taco seasoning packet. Don’t get me wrong, I’m not saying there is anything bad with that, but, yes, to me that is not a  taco. My first suggestion to all of you is to visit a local Mexican restaurant, one that is not loaded with white Americans, and try their tacos. In particular, try the al pastor, which is marinated pork in chilies, onion, and pineapple, that is super tender, loaded with flavor, and topped with cilantro, onion, tomato, avocado, and fresh lime, all bundled in a couple of warm corn tortillas. To me, al pastor is the quintessential meat for a taco, especially in corn tortillas. To me, this is a perfect taco. You have two options when making al pastor, buy it from your local Mexican supermarket in their butcher department, or make it yourself.

Al Pastor Potato Skins

I’ve had al pastor on my mind for some time now, and so I decided to take those traditional flavors of an al pastor taco, and instead of folding that into corn tortillas, I decided, well, to load them up into some potato skins. Good? Yes. Great? You better believe it.

Ingredients:

  • 2 small to medium sized russet potatoes, rinsed clean
  • 2 tbsp unsalted butter, melted
  • salt
  • pepper
  • 1 cup of cooked al pastor
  • 3 tbsp fresh cilantro, chopped
  • 1 roma tomato, diced
  • 1/2 avocado, diced
  • 3 tbsp onion, minced
  • 1 lime, quartered
  • 3 tbsp pineapple, diced

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with some salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven and prepare everything for the next step.

Add in approximately 1/4 cup of the cooked al pastor into each potato skin. Top that with some tomato, avocado, onion, pineapple, and shower with some of the cilantro. Squeeze just a bit of lime over the top. Repeat, and serve.

These al pastor potato skins were freaking delicious. They were everything you would expect in what I define as a perfect taco, but with the corn tortilla. Instead, a really awesome potato skin housed the awesome balance of flavors.

If you are looking for something fun, exciting, and different to make, give these a try, and happy Cinco de Mayo!