Restaurants›Seong's Sushi Bar›Loaded Potato Skins Recipe

Loaded Potato Skins Recipe

Inspired by Seong's Sushi Bar
Time1h 15m
Serves4

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Appetizers

Method

Appetizers

1

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Wash and scrub the Russet potatoes thoroughly under running water. Pat them dry with a paper towel.

2

Bake the Potatoes

Prick each potato several times with a fork to allow steam to escape. 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 cool slightly.

3

Cut and Scoop

Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato on the skin. Reserve the scooped potato for another use (like mashed potatoes).

4

Season and Oil the Skins

Brush the inside of each potato skin with olive oil and sprinkle with salt and black pepper. Flip them over and brush the outside with olive oil too.

5

Bake the Skins

Place the potato skins on a baking sheet, cut side up, and return them to the oven. Bake for an additional 15-20 minutes, or until the skins are crispy and golden brown.

6

Add Toppings

Remove the crispy potato skins from the oven. Sprinkle a generous amount of shredded cheddar cheese and chopped bacon into each skin. Return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

7

Garnish and Serve

Once the cheese is melted, remove the potato skins from the oven. Top with sliced green onions and serve immediately with a side of sour cream.