Loaded Baked Potato Skins
Golden, crispy, and filled with savoury goodness.
These Loaded Baked Potato Skins are the ultimate crowd-pleasing appetizer or snack. Crispy potato shells filled with melted cheese, crispy bacon, and a dollop of sour cream make every bite indulgently delicious. They’re perfect for game day, gatherings, or a fun comfort-food treat.
Ingredients:
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- ½ cup sour cream
- 2 green onions, thinly sliced
Instructions:
-
Bake the Potatoes: Preheat the oven to 400°F (200°C). Pierce each potato several times with a fork. Place them directly on the oven rack and bake for 50–60 minutes or until tender. Let cool slightly.
-
Prepare the Skins: Cut the potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a ¼-inch layer inside the skin. Save the scooped potato for another recipe.
-
Crisp the Skins: Brush the potato skins with olive oil and sprinkle with salt. Place them skin-side down on a baking sheet and bake for 10 minutes until crispy.
-
Load with Toppings: Sprinkle the insides of each potato skin with cheddar cheese and bacon crumbles. Return to the oven and bake for an additional 5–7 minutes or until the cheese is fully melted.
-
Serve: Top each potato skin with a dollop of sour cream and a sprinkle of green onions.
These Loaded Baked Potato Skins deliver the perfect combination of crispy edges, gooey cheese, and smoky bacon. Serve them hot and watch them disappear at your next gathering!
Optional Additions:
- Vegetarian Twist: Skip the bacon and add sautéed mushrooms or roasted veggies.
- Spicy Kick: Sprinkle with diced jalapeños or drizzle with hot sauce.
- Zesty Option: Swap sour cream for Greek yogurt for a tangy twist.