Loaded Potato Skins Recipe

Time1h 30m

Serves4

Topped with Bacon & Cheese, Baked to Perfection. Served with Sour Cream.

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Ingredients

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1
Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the russet potatoes under cold water and dry them thoroughly. Prick each potato with a fork several times. Rub each potato with olive oil and sprinkle them with salt.
2
Cook the 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. Remove from the oven and let them cool slightly.

3
Scoop Out the Flesh
Once the potatoes are cool enough to handle, cut them in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. Save the scooped-out potato for another use (like mashed potatoes).
4
Season the Potato Skins
Brush the inside of each potato skin with a little more olive oil and season with salt and black pepper.

5
Bake the Skins
Place the potato skins on a baking sheet, cut side up, and bake in the oven at 400°F (200°C) for about 10-15 minutes until they are crispy.
6
Add Toppings
Remove the potato skins from the oven and sprinkle the inside of each skin with crumbled bacon and shredded cheddar cheese. Return to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.

7
Garnish and Serve
Remove the loaded potato skins from the oven and sprinkle with sliced green onions. Serve warm with sour cream on the side for dipping.