Loaded Potato Skins Recipe

Time1h 30m

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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1
Preheat Oven
Preheat your oven to 400°F (200°C).
2
Clean Potatoes
Scrub the Russet potatoes under running water to remove any dirt.
3
Pierce Potatoes
Pat the potatoes dry with a paper towel, then pierce each potato several times with a fork.
4
Oil and Season
Rub each potato with olive oil and sprinkle with salt and black pepper.
5
Bake Potatoes
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

6
Cut Potatoes
Once the potatoes are baked and cool enough to handle, cut each potato in half lengthwise.
7
Scoop Out Flesh
Scoop out the flesh, leaving about 1/4 inch of potato on the skin.
8
Prepare Skins
Brush the insides of the potato skins with olive oil and season with salt and pepper.
9
Crisp Skins
Place the potato skins on a baking sheet, cut side up, and bake for an additional 10-15 minutes until the edges are crispy.

10
Add Cheese
Remove the potato skins from the oven and sprinkle a generous amount of shredded cheddar cheese into each skin.
11
Melt Cheese
Top with crumbled bacon and return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
12
Add Green Onions
Remove from oven and sprinkle with sliced green onions.
13
Serve
Serve immediately with a side of sour cream for dipping.