Loaded Potato Skins
Deliciously crispy potato skins filled with gooey cheese, crispy bacon, and fresh green onions, perfect for any gathering.
Ingredients
Main Ingredients
- 4 large russet potatoes Choose russets for their thick skin, perfect for holding toppings.
- 1 cup shredded cheddar cheese Classic choice, but feel free to mix it up with pepper jack or mozzarella.
- ½ cup cooked and crumbled bacon Bacon adds that irresistible savory element that makes these so delicious.
- ¼ cup sliced green onions Fresh and crunchy, green onions elevate the dish considerably.
- ½ cup sour cream Essential for that creamy, tangy touch; serve on the side as well.
- 2 tablespoons olive oil Helps achieve a crispy texture on the potato skins.
- to taste salt and pepper To season the potato skins.
Instructions
Preparation
- Gather all your ingredients. Wash the potatoes thoroughly to remove any dirt.
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork; rub with olive oil, then sprinkle salt and pepper over them.
Baking
- Place the potatoes directly on the oven rack and bake for about 45 minutes until tender.
- Remove potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out some flesh, leaving about a 1/4-inch border.
- Brush the insides of the potato halves with olive oil and season with salt and pepper.
- Return the potato halves to the oven with cut side up and bake for another 10 minutes until crispy.
Assembly
- Remove potato skins from the oven, sprinkle generously with cheddar cheese, crumbled bacon, and sliced green onions.
- Return filled potato skins to the oven for an additional 5 minutes or until the cheese melts.
- Serve warm with sour cream and additional condiments.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for longer storage.