Loaded Potato Skins
Crispy potato skins topped with cheese, bacon, and green onions for a delicious appetizer.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup sour cream
- 2 green onions, sliced
Nutrition Facts
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Instructions
Preheat 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 on the skin.
Brush the inside and outside of the potato skins with olive oil and place them skin-side up on a baking sheet. Bake for 10 minutes, then flip and bake for another 5 minutes.
Sprinkle the shredded cheese and bacon crumbles inside each potato skin. Return to the oven for 3-5 minutes, or until the cheese is melted.
Remove from the oven and top each potato skin with a dollop of sour cream and sliced green onions. Serve immediately.
Chef's Tips
- For extra crispy skins, brush the potato skins with melted butter before the second bake.
- Try adding other toppings like jalapeños, diced tomatoes, or avocado for extra flavor.
- Save the scooped-out potato flesh for mashed potatoes or potato pancakes.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or bell peppers.
- To make ahead, prepare the potato skins up to the second bake, then refrigerate. Reheat and add toppings just before serving.
