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Loaded Potato Skins

Loaded Potato Skins
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Loaded Potato Skins are crispy, cheesy, and savory bites perfect for game day or any gathering. Baked russet potatoes are hollowed out and filled with melted sharp cheddar cheese, crispy bacon, and topped with green onions and sour cream. This easy-to-make appetizer delivers a satisfying crunch and rich flavors that please any crowd.

Ingredients

Scale

Main Ingredients

  • 4 large russet baking potatoes
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1/2 cup sour cream
  • 2 tablespoons olive oil or melted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Bake whole russet potatoes directly on the oven rack or a baking sheet for 45-60 minutes, until tender when poked with a fork and the skins are firm but not falling apart.
  2. Cool and Scoop: Allow the potatoes to cool just enough to handle safely. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to keep it sturdy for toppings.
  3. Brush and Bake Skins: Brush both sides of the potato skins with olive oil or melted butter. Sprinkle evenly with salt and freshly ground black pepper. Place them skin side down on a baking sheet and bake for 10 minutes to crisp up.
  4. Add Cheese and Bacon: Flip the skins, fill each with shredded cheddar cheese, and top with crispy bacon bits. Return to the oven for 5-7 minutes until the cheese is melted, bubbly, and slightly golden.
  5. Garnish and Serve: Remove from the oven. Sprinkle with sliced green onions and add a generous dollop of sour cream on each. Serve immediately while hot and crispy.

Notes

  • Choose russet potatoes for thick, crispy skins that hold toppings well.
  • Don’t scoop out too much potato flesh to maintain a sturdy base and creamy texture.
  • Use sharp cheddar or your preferred cheese blend for the best melting and flavor.
  • Pre-cook bacon until crispy to prevent sogginess on the potato skins.
  • Serve loaded potato skins immediately for optimal texture and taste.
  • For vegetarian options, substitute bacon with sautéed mushrooms or bell peppers.
  • Reheat leftovers in an oven at 350°F (175°C) for 10-15 minutes to restore crispiness.

Nutrition

Keywords: loaded potato skins, game day snacks, cheesy potato skins, crispy potato skins, appetizer, bacon potato skins

Find it online: https://ninagourmet.com/loaded-potato-skins/