Restaurants›Abu Salim Middle Eastern Grill›Loaded Potato Skins Recipe

Loaded Potato Skins Recipe

Inspired by Abu Salim Middle Eastern Grill
Time1h 15m
Serves4

Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

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Ingredients

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Potatoes & Prep

Filling & Topping

Serving

Method

Potatoes & Prep

1

Preheat & wash

Preheat the oven to 400°F (200°C). Scrub the russet potatoes well under cold running water and pat dry with a towel.

2

Bake potatoes

Prick each potato a few times with a fork, rub them with 2 tbs olive oil, and sprinkle with 1 tsp kosher salt. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until the skins are crisp and a skewer inserts easily to the center.

3

Cool & halve

Remove potatoes from the oven and let cool until they're comfortable to handle, about 10–15 minutes. Cut each potato in half lengthwise.

4

Scoop

Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin (reserve scooped potato for another use or mash). Pat the inside of each skin lightly with paper towel to remove excess moisture.

Filling & Topping

5

Crisp the skins

Increase oven temperature to 425°F (220°C). Brush the insides and outsides of the potato skins with the melted butter and sprinkle garlic powder evenly. Arrange skins cut-side up on a baking sheet lined with parchment or foil, and bake 8–10 minutes until the edges start to crisp.

6

Cook bacon

While skins crisp, cook the bacon: place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then crumble or chop into small pieces.

7

Fill with cheese & bacon

Remove skins from oven. Divide the grated cheddar evenly among the skins, sprinkling enough to generously fill each shell (about 2–3 tbsp per half). Top each with crumbled bacon pieces. Return to the oven and bake 5–7 minutes more, until the cheese is fully melted and bubbly and the skins are very crisp.

8

Finish

Remove from oven and immediately sprinkle with sliced green onions. If desired, add a light dusting of smoked paprika or a few drops of hot sauce for extra kick.

Serving

9

Arrange potato skins on a serving platter. Spoon sour cream into a small bowl for dipping or dollop a heaping teaspoon on each skin. Garnish with extra chives or green onion if using. Serve hot.

10

Estimated yield: Makes 12 potato skins (6 potatoes halved) — adjust serving count below.