Loaded potato skins are a crowd-pleasing appetizer that is perfect for game day or just a party snack. The choice of russet potatoes is important for this recipe, as their starchy interior ensures a fluffy texture when baked and scooped. Pricking the potatoes before baking prevents them from bursting and allows steam to escape, ensuring even cooking.
The process of baking the potatoes twice contributes to making the potato skins crispy. The first bake ensures that the interior of the potato is thoroughly cooked and tender, while the second bake crisps up the exterior for that satisfying crunch. The combination of shredded cheddar cheese and crumbled bacon is the perfect complement to the potato skins, and the toppings of sour cream and chopped green onions add a nice brightness to the flavor.
Loaded potato skins are a versatile dish that can be enjoyed as a delectable appetizer at gatherings, a satisfying snack on game day, or even as an everyday side dish. The preparation may take a little time, but the end result is a savory, crispy, and filling potato skin that is so worth it.
Baked Loaded Potato Skins
Ingredients
- 4 large russet potatoes scrubbed clean
- 2 tbsp vegetable oil
- 1 cup shredded cheddar cheese
- 6 sliced cooked bacon crumbled
- 1/4 cup sour cream
- 2 green onions chopped
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rub the russet potatoes with vegetable oil and sprinkle with salt. Prick them with a fork to allow steam to escape during baking.
- Place the potatoes on a wire rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork. Note: You can do this step the day before. Just let them cool and store in the fridge until ready to serve.
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch layer of potato on the skins. You can save the potato flesh for mashed potatoes or just enjoy on their own.
- Brush the potato skins with a little more oil and season with salt and pepper. Place them back in the oven for an additional 10-15 minutes, or until they are crisp and golden.
- Remove the potato skins from the oven and fill each with shredded cheddar cheese and crumbled bacon.
- Return the loaded potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, top each potato skin with a dollop of sour cream and a sprinkle of chopped green onions.
- Serve the loaded potato skins hot and enjoy!
What did you think of the recipe? Leave a rating and comment below with your thoughts or suggestions!