Loaded Potato Skins
Crispy potato skins filled with cheese, bacon, and green onions, perfect for a party appetizer.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup sour cream
- 2 green onions, sliced
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pat them dry with a paper towel.
Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with salt and pepper.
Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a fork.
Let the potatoes cool for 10 minutes. Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin.
Brush the inside and outside of the potato skins with olive oil and sprinkle with salt. Return to the oven for 10 minutes to crisp up.
Remove the skins from the oven and fill each with shredded cheddar cheese and crumbled bacon. Return to the oven for 5 minutes, or until the cheese is melted.
Top each potato skin with a dollop of sour cream and a sprinkle of sliced green onions. Serve immediately.
Chef's Tips
- Crispy Skins: For extra crispiness, brush the skins with melted butter before the second bake.
- Cheese Options: Try using a mix of cheeses like Monterey Jack or pepper jack for a different flavor.
- Vegetarian Option: Skip the bacon and add sautéed mushrooms or bell peppers instead.
- Make Ahead: Bake the potatoes and scoop out the flesh a day ahead. Store the skins in the fridge until ready to fill and bake.
- Serving Tip: Serve with extra sour cream or ranch dressing on the side for dipping.
