Description
Delicious Loaded Potato Skins featuring crispy baked Russet potato shells filled with sharp cheddar cheese, savory bacon, and fresh green onions. Perfectly baked and topped with sour cream, these potato skins make a great appetizer or party snack.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Toppings
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, chopped
- 1/2 cup sour cream, for serving
Instructions
- Bake the Potatoes: Scrub the potatoes clean and pierce them several times with a fork. Rub each potato with olive oil and sprinkle with salt to taste. Place them directly on the oven rack and bake at 400°F (200°C) for 45-60 minutes, or until the potatoes are tender inside and the skins develop a crispy, golden texture.
- Prepare the Skins: When the potatoes are cool enough to handle, slice each one lengthwise. Using a spoon, carefully scoop out the inside flesh, leaving about 1/4 inch of potato to maintain the structure of the skins. Set the scooped potato pulp aside for another use.
- Crisp the Potato Shells: Brush the hollowed potato skins with olive oil on both sides. Arrange them skin side up on a baking sheet. Bake at 450°F (230°C) for 10 minutes, then turn them over and bake for an additional 5 minutes until the skins are extra crispy and golden brown.
- Add Toppings: Fill each crispy potato skin with shredded sharp cheddar cheese, crumbled bacon, and chopped green onions. Return the baking sheet to the oven and bake for 5 to 7 minutes, until the cheese melts thoroughly and becomes bubbly.
- Serve and Garnish: Remove the fully loaded potato skins from the oven. Top each with a dollop of sour cream and garnish with additional chopped green onions or chives if desired. Serve warm and enjoy this flavorful appetizer.
Notes
- For extra flavor, sprinkle a little black pepper or smoked paprika over the cheese before baking.
- The potato pulp can be mashed with butter and herbs for a side dish or added to soups.
- Bacon can be substituted with vegetarian bacon or omitted for a vegetarian version.
- Make sure to leave enough potato flesh on the skins to hold toppings without breaking.
- If you prefer, use a wire rack on the baking sheet when crisping skins to allow even airflow and crispiness.
