Maria Menounos
Girl Crush: Maria Menounos

Indulge like
our Girl Crush

Our February Girl Crush, Maria Menounos, filled us in on all of her favorites, including her love of a particularly cheesy snack. You might be surprised to hear which food she likes to sink her teeth into.

You wouldn't know it by looking at Maria Menounos, but her favorite guilty pleasure food is full of bacon, cheese and sour cream. That's right, our February Girl Crush likes to chow down on loaded potato skins. We're guessing the busy Extra host and author of The EveryGirl's Guide to Life doesn't eat too many of these sinful snacks, but we can certainly appreciate a girl who likes to indulge from time to time!

Next time you crave a little guilty pleasure food, think like Maria does and whip up a batch of these loaded potato skins.

Loaded potato skins

Easy loaded potato skins

Yields 12


  • 6 medium russet potatoes, scrubbed and dried
  • 2 tablespoons unsalted butter, melted
  • 6 ounces grated cheddar cheese
  • 5 strips bacon, cooked and crumbled
  • Sour cream
  • Chopped green onions
  • Salt
  • Pepper


  1. Preheat oven to 400 degrees F.
  2. Using a fork, poke several holes into each potato, then place potatoes on oven rack. Bake for about 1 hour, until a knife inserts easily into the middle.
  3. Let potatoes cool enough to handle, then slice in half lengthwise. Scoop out most of the potato, leaving some in the skin. (Save discarded potato for later use.)
  4. Turn broiler on high.
  5. Brush the outside of the potatoes lightly with melted butter. Generously brush the insides and season with salt and pepper. Place cut side up on a baking sheet and place under the broiler until crisp.
  6. Remove from oven and fill potato skins with cheese and bacon. Return to broiler until cheese is melted and bubbling.
  7. Top with sour cream and green onions.
Maria Menounos


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Comments on "Maria Menounos' favorite guilty pleasure food"

Amy February 01, 2013 | 2:13 PM

Yup, potato skins definitely hit the spot. Those are a guilty pleasure of mine, too. Thanks for the recipe!!

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