Description
These Loaded Potato Skins are the ultimate appetizer, featuring crispy baked russet potatoes filled with melted cheddar cheese, savory bacon, and fresh green onions. Topped with sour cream, they make a perfect snack or party dish that’s both satisfying and flavorful.
Ingredients
Scale
Potatoes and Base
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup sliced green onions
Serving
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes evenly.
- Prepare Potatoes: Wash and dry the potatoes thoroughly to remove any dirt from the skins.
- Season Potatoes: Pierce each potato several times with a fork, then rub them with olive oil, salt, and pepper to season and help crisp the skin.
- Bake Potatoes: Place the potatoes directly on the oven rack and bake for 45 minutes or until soft and tender when pierced.
- Cool and Halve: Remove potatoes from oven and let them cool enough to handle. Cut each potato in half lengthwise.
- Scoop Flesh: Carefully scoop out some of the potato flesh from the center of each half, leaving a sturdy shell to hold the toppings.
- Prepare Skins: Brush the inside of the potato skins with olive oil and season again with salt and pepper to enhance flavor and crispiness.
- Crisp Skins: Place the potato halves back on the oven rack and bake for another 10 minutes until the edges become crisp and golden.
- Add Toppings: Remove from the oven and evenly fill each potato skin with shredded cheddar cheese, crumbled bacon, and sliced green onions.
- Melt Cheese: Return the filled skins to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Serve: Serve the loaded potato skins hot with sour cream on the side for dipping or topping.
Notes
- Russet potatoes work best for a crispy skin and fluffy interior.
- For a vegetarian version, omit bacon and add diced bell peppers or mushrooms.
- To make ahead, bake and scoop the potatoes, then refrigerate before final crisping and topping.
- Use low-fat sour cream or Greek yogurt to reduce calories.
- Ensure potatoes are pierced well before baking to cook evenly.
