Name: Aloha Alabama BBQs Loaded Potato Skins Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 each large russet potatoes; 2 tbs olive oil; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 cups sharp cheddar cheese, shredded; 8 each bacon strips; 3 each green onions (scallions), thinly sliced; 1 cup sour cream; 2 tbs unsalted butter, melted; 1 tsp garlic powder; 2 tsp chopped fresh chives; 1 tsp hot sauce

Method

Potato Skins

1
Prep and bake potatoes
Preheat oven to 400°F (200°C). Scrub and dry the russet potatoes. Pierce each potato 2–3 times with a fork. Rub the skins with 2 tbs olive oil, then sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender when pierced with a skewer and the skins are crisp, about 45–55 minutes depending on size.
2
Cool and halve
Remove potatoes from oven and let cool until safe to handle, about 15 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to help the shells hold their shape. Reserve scooped potato for another use (mashed potatoes, soup) or discard.
3
Crisp the shells
Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with the melted butter mixed with garlic powder (mix 2 tbs butter with 1 tsp garlic powder). Arrange skins cut-side up on a baking sheet lined with foil or parchment. Bake at 450°F for 10 minutes, then flip skins cut-side down and bake an additional 8–10 minutes until edges are crisp and golden. Remove from oven and turn cut-side up.

Toppings & Finish

4
Cook bacon
While potato skins are in the oven for the final crisping, cook the bacon. Place bacon strips in a cold skillet and cook over medium heat until crispy, turning as needed, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool, then chop into small pieces.
5
Add cheese and bacon
Divide shredded cheddar evenly among the potato skins, sprinkling it into the hollowed cavities and over the edges. Scatter the chopped bacon over the cheese. Return the baking sheet to the oven and bake at 450°F for 4–6 minutes, or until cheese is fully melted and bubbly.
6
Garnish and serve
Remove loaded potato skins from oven. Spoon about 1 tablespoon of sour cream onto each skin or serve sour cream on the side for dipping. Sprinkle sliced green onions over the hot cheese and, if using, scatter chopped chives and a few drops of hot sauce to taste. Serve immediately while hot and crispy.

Loaded Potato Skins Recipe

Ingredients

Potato Skins

Toppings

Optional garnish

Method

Potato Skins

Prep and bake potatoes

Cool and halve

Crisp the shells

Toppings & Finish

Cook bacon

Add cheese and bacon

Garnish and serve

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