Restaurants›Satterfield's Restaurant›Loaded Potato Skins Recipe

Loaded Potato Skins Recipe

Inspired by Satterfield's Restaurant
Time1h 15m
Serves6

Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

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Ingredients

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Potatoes & Prep

Filling & Toppings

Sauce

Method

Potatoes & Prep

1

Preheat and prepare potatoes

Preheat oven to 400°F (200°C). Scrub the russet potatoes thoroughly and pat dry. Pierce each potato once or twice with a fork to release steam.

2

Bake potatoes

Brush each potato lightly with 2 tbs olive oil and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer or fork slides into the center easily.

3

Cool and halve

Remove potatoes from oven and let cool until they are comfortable to handle, about 10–15 minutes. Cut each potato lengthwise into halves.

4

Scoop flesh

Using a spoon, scoop out the flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin to maintain structure. Reserve the scooped potato for another use (mashed potatoes, soup) or discard.

Filling & Toppings

5

Crisp the bacon

While potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain and cool, then chop into ~1/2-inch pieces.

6

Prep skins for second bake

Increase oven temperature to 425°F (220°C). Place the hollowed potato skins cut-side up on a rimmed baking sheet. Brush the inside of each skin with melted butter mixed with garlic powder (mix before brushing).

7

First crisp bake

Bake the brushed skins in the 425°F oven for 10 minutes to crisp the edges and set the butter/garlic flavor.

8

Add cheese and bacon

Remove baking sheet from oven. Evenly distribute shredded cheddar cheese among the skins, topping each with a sprinkle of chopped bacon (reserve a small amount of bacon for garnish if desired).

9

Melt cheese

Return the baking sheet to the oven and bake for an additional 5–8 minutes, or until the cheese is fully melted and bubbly and the skins are crisp to your liking.

10

Finish and garnish

Remove potato skins from oven. Thinly slice the green onions (both white and green parts) and sprinkle over the hot cheesy skins. Optionally sprinkle the reserved bacon pieces on top.

Sauce

11

Prepare sour cream dip

In a small bowl, stir together 1 cup sour cream with 1 tbs finely chopped fresh chives (if using) and 1/4 tsp salt. Taste and adjust seasoning as needed. Transfer to a serving bowl.

12

Serve

Arrange loaded potato skins on a platter and serve immediately with the sour cream dip on the side for dipping.