Loaded Potato Skins Recipe

Time1h 30m

Serves4

Crisp potatoes topped with melted cheddar and bacon. Served with sour cream.

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Ingredients

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1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly and dry them with a towel. Poke several holes in each potato using a fork to allow steam to escape.
2
Bake the Potatoes
Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
3
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain. Once cooled, crumble the bacon into small pieces.
4
Prepare the Potato Skins
Once the potatoes are baked, remove them from the oven and allow to cool for a few minutes. Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving about 1/4 inch of potato on the skin.
5
Assemble and Bake
Place the potato skins on a baking sheet. Brush the insides with olive oil, sprinkle with black pepper, and fill each skin with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6
Serve
Remove the loaded potato skins from the oven and let them cool slightly. Top with chopped green onions and serve with sour cream on the side.