Loaded Potato Skins

Crispy, golden potato skins topped with gooey cheese, crispy bacon, and a dollop of sour cream—these Loaded Potato Skins are the ultimate appetizer or game-day snack!

Yield

Serves 6–8 (Makes 12 Potato Skins)

Ingredients

• 6 medium russet potatoes, scrubbed clean
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• 1/2 cup sour cream
• 1/4 cup green onions, chopped (for garnish)

Instructions

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Pierce each potato several times with a fork. Rub with olive oil, sprinkle with salt, and place directly on the oven rack.
3. Bake for 45–50 minutes, or until the potatoes are tender when pierced with a knife.
4. Let the potatoes cool slightly until they are safe to handle.

Step 2: Prepare the Potato Skins

1. Cut each potato in half lengthwise. Scoop out most of the potato flesh, leaving about 1/4 inch of potato attached to the skin. Save the scooped-out potato for another use (like mashed potatoes).
2. Brush the insides and outsides of the potato skins with olive oil, and sprinkle with salt and pepper.
3. Place the potato halves, skin-side up, on a baking sheet. Bake for 8–10 minutes, or until the skins are crispy.

Step 3: Load the Potato Skins

1. Flip the potato skins over and fill each with a generous amount of shredded cheddar cheese and crumbled bacon.
2. Return to the oven and bake for another 5–7 minutes, or until the cheese is melted and bubbly.

Step 4: Garnish and Serve

1. Remove the potato skins from the oven and let cool slightly.
2. Add a dollop of sour cream to each potato skin and sprinkle with chopped green onions.
3. Serve warm on a platter and enjoy!

How It Looks and Tastes

Golden brown potato skins with crisp edges, filled with melted cheese and smoky bacon. The sour cream adds a cool, creamy contrast, and the green onions bring a pop of freshness. Every bite is indulgent and satisfying!

Kitchen Tips

1. Choose Russets: Russet potatoes work best because of their sturdy skins and fluffy interiors.
2. Don’t Waste the Flesh: Save the scooped-out potato for mashed potatoes, potato soup, or gnocchi.
3. Make Them Extra Crispy: Bake the skins longer in Step 2 if you like them extra crispy.
4. Cheese Variations: Try pepper jack or a Mexican blend for a twist.
5. Add More Toppings: Experiment with jalapeños, diced tomatoes, or avocado for extra flavor.
6. Bacon Alternatives: Use turkey bacon or veggie bacon for a lighter or vegetarian option.
7. Prep Ahead: Bake and crisp the potato skins ahead of time, then load and bake just before serving.
8. Dipping Sauce: Serve with ranch or chipotle aioli for an extra layer of flavor.
9. Air Fryer Option: Crisp the skins and melt the cheese in an air fryer at 375°F (190°C) for about 5 minutes.
10. Serving Size: Cut the potato halves into smaller wedges for bite-sized pieces.

These Loaded Potato Skins are a guaranteed hit, whether you’re hosting a party, watching the big game, or just craving a comforting snack. They’re cheesy, crispy, and loaded with flavor in every bite!