Loaded Potato Skins

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 8
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If you’re a fan of crispy, cheesy, and savory snacks, you’re going to love these Loaded Potato Skins. Perfect for game day, a cozy night in, or any casual gathering, these potato skins are packed with flavor and are sure to become a favorite.

Ingredients for Loaded Potato Skins

Russet potatoes are ideal here because they bake up nice and fluffy, and their sturdy skins hold up well to fillings. Cheddar cheese adds that classic melty, gooey factor we all crave. Bacon introduces a smoky and savory crunch that complements the cheese perfectly. Sour cream provides a tangy contrast and creamy texture. Chives add a fresh, oniony pop of color and flavor. A bit of olive oil helps the skins crisp up beautifully, while salt and pepper enhance the flavors.

Tips & Tricks

  • For extra crispy skins, bake the scooped-out shells a little longer before adding the cheese and bacon.
  • Use a spoon to scoop out the potato flesh, and be careful not to tear the skins.
  • If you’re short on time, you can microwave the potatoes for the first cooking step, then crisp them up in the oven.

Serving Suggestions

These loaded potato skins are perfect as an appetizer or side dish. Pair them with a fresh garden salad or serve alongside grilled meats for a complete meal. For a party platter, serve with a variety of dipping sauces like ranch or spicy aioli.

Frequently Asked Questions

Can I make these potato skins ahead of time?
Yes! You can prepare the potato skins up to the point of the second bake. Store them in the fridge and bake again before serving.
What other toppings can I use?
Feel free to get creative! Try adding jalapeños, diced tomatoes, or even a sprinkle of Parmesan cheese.

Loaded Potato Skins Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While it’s heating up, give your potatoes a good scrub under running water. You want them clean since you'll be eating the skins. Pierce each potato a few times with a fork — this helps steam escape and prevents any potato explosions in your oven.

Next, rub each potato with olive oil and a sprinkle of salt. This step is crucial for achieving that crispy skin. Place them directly on your oven rack and let them bake for about 45 minutes, or until they’re tender when you poke them with a fork.

Once your potatoes are baked, give them a few minutes to cool down. You want them warm, not hot, to handle. Slice each potato in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch shell. Save the scooped-out potato for another use like mashed potatoes.

Brush the insides of the potato skins with a little more olive oil, and sprinkle them with salt and pepper. Place them cut-side up on a baking sheet and pop them back in the oven for about 10 minutes until they’re nice and crisp.

Take the skins out and fill each one with shredded cheddar cheese and crumbled bacon. Return them to the oven for another 5 minutes or until the cheese is fully melted and bubbly.

Finally, remove your loaded potato skins from the oven and top each with a dollop of sour cream and a sprinkle of chopped chives. Serve them hot and watch them disappear!

Why You'll Love This Recipe

  • Quick and easy to prepare with simple ingredients.
  • A crowd-pleaser that’s perfect for parties or casual get-togethers.
  • Combines crispy, cheesy, and savory in every bite.
  • Customizable with a variety of toppings and extras.

Ingredients

4 large russet potatoes
4 oz cheddar cheese, shredded
6 strips bacon, cooked and crumbled
1/2 cup sour cream
2 tbsp chives, chopped
2 tbsp olive oil
Salt and pepper to taste

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes clean and pierce each several times with a fork.
3. Rub the potatoes with olive oil and sprinkle with salt.
4. Bake directly on the oven rack for about 45 minutes or until tender.
5. Allow potatoes to cool slightly, then slice in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
6. Brush the insides of the potato skins with olive oil and sprinkle with salt and pepper.
7. Arrange skins on a baking sheet and bake for an additional 10 minutes until crisp.
8. Remove from oven and fill each skin with shredded cheese and bacon bits.
9. Return to oven and bake until cheese is melted, about 5 minutes.
10. Top each potato skin with a dollop of sour cream and sprinkle with chopped chives before serving.

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