Loaded potato skins Recipe

Name: Loaded potato skins
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 12 potato skin halves
Cuisine: American
Ingredients: 6 medium russet potatoes (about 2 lbs); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup shredded cheddar cheese; 6 slices bacon, cooked and crumbled; 1/4 cup sour cream; 2 green onions, sliced

American · Appetizer · 90 min total

Loaded potato skins recipe videos

Crispy potato skins filled with melted cheese, bacon, and green onions, perfect as an appetizer or snack.

15
min prep

75
min cook

6
servings

320
kcal/serving

Ingredients

6 medium russet potatoes (about 2 lbs)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 cup sour cream
2 green onions, sliced

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes and pierce with a fork. Bake directly on oven rack for 50-60 minutes until tender.
Let potatoes cool slightly, then cut in half lengthwise. Scoop out flesh, leaving about 1/4-inch thick shell. Reserve flesh for another use.
Increase oven temperature to 450°F (230°C). Brush potato skins inside and out with olive oil, then season with salt and pepper.
Place skins cut-side down on a baking sheet. Bake for 8 minutes, then flip and bake another 8 minutes until crispy.
Fill each skin with cheese and bacon. Return to oven and bake for 2-3 minutes until cheese melts.
Top with sour cream and green onions. Serve immediately.

Tips

For extra crispiness, bake skins a few minutes longer before adding toppings.
Leftover potato flesh can be used for mashed potatoes or potato soup.
Store leftover skins in an airtight container in the refrigerator for up to 3 days; reheat in oven.

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