Description

This easy dinner idea transforms humble Russet potatoes into a premium ingredient experience, offering a wholesome option that’s perfect for busy weeknights when you want something satisfying without a lot of fuss. It’s a hearty, family-friendly meal that always brings smiles.

Ingredients

Scale

4 large Russet potatoes (approx. 1.2 kg)
15 ml olive oil
5 g sea salt, plus more
2 g black pepper, plus more
60 g unsalted butter
240 g shredded cheese blend (Cheddar/Monterey Jack)
120 g Labneh (yogurt cheese)
3 large shallots (approx. 150 g), thinly sliced
250 ml vegetable oil (for frying)
5 g smoked paprika
5 g Za’atar
15 g fresh parsley or chives, chopped

Instructions

Bake Potatoes: Preheat oven to 200 degrees C (400 degrees F). Scrub 4 Russet potatoes, pierce, rub with 1 tablespoon olive oil, and salt lightly. Bake on a rack for 50-70 minutes, until very tender.
Halve and Scoop Potatoes: Allow baked potatoes to cool for 10-15 minutes. Halve lengthwise. Scoop flesh into a bowl, leaving a 0.5 cm (0.2 inch) border for structural integrity.
Prepare Potato Filling: Add butter, cheese, 60 g labneh, salt, and pepper to the scooped potato flesh. Mash until combined, keeping it slightly chunky; avoid over-mashing for best texture.
Fill and Re-Bake: Fill each skin generously with the mashed mixture, mounding slightly. Arrange on a baking sheet. Bake potato skins at 200 degrees C (400 degrees F) for 15-20 minutes, until cheese is bubbly and skins crisp.
Prepare Crispy Shallots: Heat 250 ml vegetable oil (160 degrees C/325 degrees F) in a saucepan. Fry sliced shallots for 5-8 minutes, stirring, until deep golden brown and crispy. Remove, drain on paper towels, and salt lightly.
Make Smoked Paprika Labneh: Combine the remaining 60 g labneh with 1 teaspoon smoked paprika. Stir until smooth and uniformly colored. Add water if too thick for drizzling consistency.
Assemble and Serve: Arrange golden-brown potato skins. Drizzle with creamy, deep orange Smoked Paprika Labneh generously. Sprinkle with golden-crisp shallots and vibrant green Za’atar. Finish with fresh parsley or chives.

Notes

Try using a sharp white cheddar for a more gourmet touch in the filling. Plain Greek yogurt works well if Labneh isn’t on hand. Avoid over-mashing the potato filling for best texture. Scooping the potato skins too thin might tear them.

Prep Time: 35 minutes
Cook Time: 85 minutes
Category: Main Course
Method: Baking, Frying
Cuisine: American

Nutrition

Serving Size: 1 loaded potato skin half (approx. 200 g)
Calories: 380 calories
Sugar: 4 g
Sodium: 500 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 16 g
Cholesterol: 25 mg

Keywords: loaded potato skins, Russet potatoes, comfort food, easy dinner, family meal, crispy, cheese, labneh, shallots, baking