Watch this video to learn how to make a healthy loaded potato skins recipe! Here we’ll show you how to make stuffed potato skins with a healthy twist – cutting out the calories but leaving the flavor!

These loaded potato skins are great appetizers for just about any occasion. When you make these easy stuffed potato skins, be sure to whip up the special dipping sauce!

Loaded Potato Skins Recipe with Black Bean and Guacamole Recipe

Ingredients you will need:

  • 5-6 russet potatoes
  • Olive oil cooking spray
  • 1 tablespoon sea salt
  • 3 large ripe avocados, halved, seeded, and flesh scooped out
  • 1/2 lime, juiced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce
  • 1 onion, chopped
  • 2 Roma tomatoes, chopped
  • 1/2 cup cooked black beans
  • 1 tablespoon cilantro, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, chopped

Greek Dipping Sauce Recipe

  • 1 container plain fat-free Greek yogurt
  • 1 package dry ranch mix

Wash 5-6 russet potatoes, prick with a fork, and place on the middle rack of a preheated 400 degree oven. Bake 50 minutes and allow to cool.

Jess places her Rada Rectangular Baker in the oven.

Chop 2 Roma tomatoes, 1 garlic clove, 1 onion, and 1 tablespoon cilantro. Place in a bowl.

Jess chops tomatoes with the Rada French Chef knife.

Scoop the contents of 3 large avocados into a mixing bowl.

Jess uses a Rada French Chef knife to prepare an avocado.

Smash avocados with a fork, leaving some large chunks.

Jess places avocados in a bowl.

Add 1/2 cup cooked black beans and vegetables to avocado bowl. Then add 1 teaspoon smoked paprika, 1 tablespoon sea salt, and 1/2 teaspoon hot sauce. Add the juice of 1/2 lime. Combine the ingredients.

Jess combines ingredients with avocados.

Cut cooked potatoes in half. Scoop out the majority of the potatoes’ flesh, leaving 1/4 inch intact.

Jess scoops out the inside of a baked potato.

Spray the inside of potatoes with extra virgin olive oil. In a pan, place potatoes skin side up and spray with extra virgin olive oil. Bake again in oven for 2 to 3 minutes.

Jess sprays olive oil spray on potatoes.

In a bowl, combine 1 container non-fat Greek yogurt and 1 package dry ranch mix. Chill in refrigerator.

Jess uses the Rada Handi-Stir to mix sauce.

When potatoes are done baking, fill the insides with guacamole mixture. Chop and seed 1 jalapeno pepper and garnish potatoes with jalapeno pieces.

Jess chops a jalapeno with the Rada French Chef.

Serve and enjoy!

Jess poses with her completed Loaded Potato Skins.

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The features of the Rada Rectangular Baker.


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Black Bean Guacamole Potato Skins Video Recipe


Start Video Transcript

Hi there, Jess in the Rada Kitchen, thanks for joining me today. I’m excited to present a lightened version of the classic loaded potato skin. Our version is going to be filled with a black bean guacamole. So we’re cutting out the calories but leaving the flavor. Let’s go ahead and get started.

Here I have 6 russet potatoes that I’ve already washed. I’m just going to pierce these with my Rada Granny Fork and put them into a preheated 400 degree oven. I have my potatoes prepared and they’re down in my rectangular baking pan. They’ll stay in there about 50 minutes or until the skin is nice and crisp.

Let’s prep the vegetables. Here I have one big bunch of cilantro. About ¼ cup. I’m going to do a rough chop with my Rada French Chef knife. Next my garlic. Just discard the shells. I have a handful of cherry tomatoes that we’re going to chop. These have already been halved. Lastly, our onion.

Let’s go ahead and prepare our avocados. To be sure we have a ripe avocado, you want to pick off that stem at the top and see a nice, green color. We’re going to take my Rada Cook’s Utility Knife and I’m just going to go all the way around my avocado in a circle. Twist it open. Grab that knife again and I’m going to tap the pit, turn, and it’ll come right out. I’m going to pick that half up, score it, and scoop it with a spoon. Now we’re ready for the other half.

We’re ready to incorporate our ingredients. We’re going to do a quick mash of my avocado. I want to leave some texture here, so I’m not going to completely smash it all up. To my ingredients, we’re going to season this up. Some smoked paprika. A couple dashes of hot sauce. To that, half of a lime, juiced. Give it a good toss.

So I’ve allowed my potatoes to cool about 10 minutes. Now I’m going to cut them in half with my Rada Super Parer. Scoop out the flesh, leaving about ¼ inch still intact so our potato can maintain some texture. It’s going to look like a little boat. We’re going to spray the inside of our potatoes with our extra virgin olive oil. Flip them over so the skin side is up. Give it one more dose of olive oil. Then it goes back into our oven for 2 to 3 minutes.

For this we’ve created a great vegan dish, it’s light and healthy. We’re going to make a simple dipping sauce. Here I have 2 cups of Greek yogurt and to that I’m adding a packet of my favorite ranch dressing mix. With my Rada Handi-Stir I’ll combine. I’m going to let it chill in the refrigerator and it will be ready to serve with our potato skins.

We’re ready to spoon our filling into our cooled potato skins. So, a nice big dollop of our black bean guacamole mixture. Super creamy, super flavorful. To that, I’m going to take a jalapeno and give it a slice for a garnish on top.

Thanks so much for joining me today! Be sure you hop onto, and to subscribe to our YouTube channel. Thanks again!

End of Video Transcript