Description
Delicious loaded potato skins with crispy baked potatoes filled with sharp cheddar cheese, crispy bacon, and fresh green onions, topped with a dollop of sour cream. Perfect as a hearty appetizer or snack for gatherings and game day.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Toppings
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, chopped
Garnish
- 1/2 cup sour cream, for serving
- Additional chopped green onions or chives, optional
Instructions
- Bake the Potatoes: Scrub the potatoes clean and pierce them with a fork. Rub each with olive oil and sprinkle with salt. Bake in a preheated oven at 400°F (200°C) for 45-60 minutes until the potatoes are tender and the skins turn crispy and golden brown.
- Prepare the Skins: Once cool enough to handle, slice the baked potatoes lengthwise. Carefully scoop out the inside flesh, leaving about 1/4 inch of potato attached to the skin to maintain the structure. Save the scooped potato pulp for another use.
- Crisp the Potato Shells: Brush the hollowed potato skins with olive oil and arrange them skin side up on a baking sheet. Bake at 450°F (230°C) for 10 minutes, then flip and bake for another 5 minutes until the skins become extra crispy.
- Add Toppings: Fill each potato skin with shredded cheddar cheese, crumbled bacon, and chopped green onions. Return them to the oven and bake for 5-7 minutes until the cheese melts and gets bubbly.
- Serve and Garnish: Remove loaded potato skins from the oven. Top each with a dollop of sour cream and additional chopped green onions or chives if desired. Serve warm and enjoy your flavorful loaded potato skins.
Notes
- Use Russet potatoes for the best crispy skins.
- Make sure to leave enough potato flesh so the skins hold their shape after scooping.
- Reserve the scooped potato pulp to make mashed potatoes or another dish.
- Bacon can be cooked in advance and stored in the refrigerator to save prep time.
- For extra flavor, sprinkle a pinch of black pepper or smoked paprika on the potato skins before baking.
