Components:

1. Four russet potatoes, medium-sized
2. Two tablespoons of olive oil
3. To taste, add salt and pepper.
4. One cup of shredded cheese, either cheddar or a blend
5. One ripe avocado, chopped
6. 1/2 cup of feta cheese, crumbled
7. 1/4 cup Greek yogurt or sour cream
8. Two sliced green onions
9. For garnish, use fresh parsley or cilantro.
10. Hot sauce to drizzle is optional.

Guidelines:

Warm up the oven:

• Set oven temperature to 400°F, or 200°C.

Prepare the potatoes for baking:

• After giving the potatoes a wash, pierce them with a fork. After rubbing them with olive oil, season with salt. After placing them straight onto the oven rack, bake them for 45 to 60 minutes, or until they are soft.

Get the Skins Ready:

• Cut the potatoes in half lengthwise once they have cooled down enough to handle. Remove a portion of the flesh, making sure to leave enough surrounding the borders for support.

Season and rebuke:

• Season with salt and pepper and drizzle the insides of the potato skins with olive oil. Put them on a baking sheet skin-side up, and bake for a further ten to fifteen minutes, or until they are crispy.

Put the Cheese Here:

• After taking the skins out of the oven, stuff them with the shredded cheese. After 5-7 minutes, or until the cheese is melted and bubbling, return the dish to the oven.

Add feta and avocado on top:

• After that, take the potato skins out of the oven and allow them to cool a little. Add a dollop of sour cream, chopped avocado, and crumbled feta to the top of each.

Accessory:

• Add some fresh parsley or cilantro and some sliced green onions on top. If desired, drizzle with spicy sauce.

Serve:

• Enjoy this tasty and innovative take on a classic while it’s still warm!

Have fun!

These loaded potato skins are an inventive and enjoyable way to serve potatoes—perfect for a cosy evening in or a party!