Loaded Potato Skins Recipe
Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.
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Ingredients
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Potato Skins
Toppings
Method
Preparing the Potatoes
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Wash and Dry Potatoes
Thoroughly wash the Russet potatoes under cold water to remove any dirt. Dry them with a clean towel.
- 3
- 4
Cool and Cut
Remove the potatoes from the oven and let them cool for about 10 minutes. Once cool enough to handle, cut each potato in half lengthwise.
- 5
Scoop Out Flesh
Using a spoon, carefully scoop out most of the potato flesh, leaving about 1/4 inch of potato around the skin to maintain structure.
Preparing the Skins
- 6
- 7
Bake Skins
Place the potato skins, cut side up, on a baking sheet. Bake in the oven for an additional 10-15 minutes, or until they are crispy and golden brown.
Adding Toppings
- 8
Add Cheese and Bacon
Remove the crispy potato skins from the oven and sprinkle shredded cheddar cheese and crumbled bacon evenly over each skin.
- 9
Melt Cheese
Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serving
- 10
Garnish and Serve
Remove the loaded potato skins from the oven. Top with chopped green onions and serve immediately with a side of sour cream for dipping.