Jul 09 2026
Restaurants›Hickory Garden Restaurant›Loaded Potato Skins Recipe

Loaded Potato Skins Recipe

Inspired by Hickory Garden Restaurant
Time1h 15m
Serves3

Three loaded potato skins filled with bacon and melted cheese.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Bake the Potatoes

    Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly and pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle salt over them. Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

  2. 2

    Cook the Bacon

    While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, and crumble it into small pieces.

Assembly

  1. 3

    Prepare the Potato Skins

    Once the potatoes are baked and cool enough to handle, cut each potato in half lengthwise. Scoop out some of the flesh, leaving a small amount to keep the skin sturdy. Brush the insides of the potato skins with olive oil, and season with salt and pepper.

  2. 4

    Add Fillings

    Sprinkle the crumbled bacon and shredded cheddar cheese into each potato skin. Place the filled potato skins back on the baking sheet.

Baking

  1. 5

    Bake Again

    Return the loaded potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serving

  1. 6

    Garnish and Serve

    Once out of the oven, top the loaded potato skins with chopped green onions and a dollop of sour cream. Serve hot and enjoy!

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