Loaded Potato Skins Recipe

Name: Gabby Goat American Pub & Grills Loaded Potato Skins Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 each russet potatoes (medium); 2 tbs vegetable oil (for tossing); 1 tsp kosher salt; 1 tsp black pepper; 6 slices bacon (cooked, crisp, chopped); 1.5 cups sharp cheddar cheese (shredded); 3 stalks green onions (thinly sliced, white + green parts); 3 tbs white queso (warm); 0.75 cups sour cream (for serving); 0.5 cups chili (beef or vegetarian, warmed); 0.5 cups pulled pork (warmed)

Inspired by Gabby Goat American Pub & Grill

Time1h 20m

Serves5

5 potato skins, topped with bacon, shredded cheddar, green onion and white queso. Served with sour cream. Add chili or pulled pork for $1.99

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Ingredients

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Potato Skins

5 each russet potatoes (medium)

2 tbs vegetable oil (for tossing)

1 tsp kosher salt

1 tsp black pepper

Toppings

6 slices bacon (cooked, crisp, chopped)

1 1/2 cups sharp cheddar cheese (shredded)

3 stalks green onions (thinly sliced, white + green parts)

3 tbs white queso (warm)

3/4 cups sour cream (for serving)

Optional Add-ins (each add $1.99)

1/2 cups chili (beef or vegetarian, warmed)

1/2 cups pulled pork (warmed)

Method

Prepare Potatoes

Preheat the oven to 425°F (220°C). Scrub the potatoes thoroughly and pat dry.

Prick each potato a few times with a fork, rub with 2 tbs vegetable oil, then sprinkle evenly with kosher salt and black pepper.

Place the potatoes directly on the oven rack or on a baking sheet and roast for 45–55 minutes, until the skins are crisp and an inserted knife meets little resistance.

Remove potatoes from oven and let cool until they are easy to handle, about 10–15 minutes.

Hollow and Crisp Skins

Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving a 1/4-inch (6 mm) rim of potato attached to the skin to hold toppings. Reserve scooped potato for another use.

Brush or rub the inside and outside of each potato skin lightly with a little additional oil if desired. Arrange skins cut-side up on a baking sheet lined with parchment or foil.

Bake the hollowed skins at 400°F for 12–15 minutes to dry and crisp the skins. Then flip skins cut-side down and bake 5 more minutes to crisp the exterior. Remove from oven.

Assemble and Bake

Scatter an even layer of shredded cheddar into each skin (about 1/4 to 1/3 cup per two skins), then sprinkle chopped bacon evenly over the cheese.

Return the assembled skins to the oven at 400°F and bake 6–8 minutes, until cheese is melted and bubbly.

Remove from oven and spoon 1/2 tablespoon of warm white queso onto each skin (about 3 tbs total divided among 5 skins).

If adding chili or pulled pork, warm 1/2 cup of the chosen add-in and top approximately half of the skins (or distribute across all) with about 2–3 tablespoons each immediately after cheese melts.

Finish and Serve

Garnish each potato skin with a sprinkle of sliced green onions (about 1/2 tablespoon per skin).

Serve the 5 loaded potato skins hot with sour cream on the side for dipping (divide 3/4 cup sour cream among the plate).

Optional: offer extra white queso, chili or pulled pork at the table for guests who want additional topping.