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Loaded Cheesy Potato Skins

Serves: 4-6
These loaded potato skins are the perfect snack with a little heat and ideal when paired with creamy avocado dip.


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  • 5 medium-sized gold potatoes, cooked with skin on
  • Avocado or Olive Oil
  • Salt and pepper, to taste
  • 4 oz Rizo Bros Oaxaca
  • ½ red bell pepper, finely diced
  • ¼ cup finely diced red onion
  • Chili powder
  • Jalapeno slices – optional
  • Cilantro – optional


Avocado Dipping Sauce


  • 1 ripe avocado
  • 1 handful cilantro
  • 4 oz sour cream
  • ½ jalapeno, seeded
  • Pinch of salt
  • Pinch of pepper
  • Milk to thin


  1. Make the dipping sauce by combining all of the dipping sauce ingredients into a food processor. Pulse until smooth. Taste and adjust seasoning as needed. Thin with milk of choice until desired consistency is reached.
  2. Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
  3. Slice each potato in half lengthwise, and scoop out some of the potato to make a well.
  4. Place the potato halves onto the baking sheet, skin side up.
  5. Brush a generous amount of olive oil over the skin, followed by a pinch of salt and pepper. Roast in the oven for 10-15 minutes or until crispy.
  6. Remove from the oven and flip over. Sprinkle evenly with the grated Oaxaca, red bell pepper, and red onion. Finish with a pinch of chili powder. Place back into the oven for 5-10 minutes or until the cheese is melted. Serve with fresh jalapeno slices, cilantro, and the avocado dipping sauce.