Restaurants›She Doesnt Like Guthries›Loaded Potato Skins Recipe

Loaded Potato Skins Recipe

Inspired by She Doesnt Like Guthries
Time1h 15m
Serves4

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

Toppings

Method

Preparation

1

Preheat the Oven

Preheat your oven to 400°F (200°C).

2

Prepare the Potatoes

Scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a towel.

3

Bake the Potatoes

Pierce each potato several times with a fork. Rub olive oil over the skins and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender.

Assembling the Loaded Skins

4

Cut and Scoop

Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out a portion of the flesh, leaving a thin layer of potato attached to the skin.

5

Add Toppings

Brush the inside of each potato skin with olive oil and season with salt and pepper. Place them on a baking sheet. Fill each skin with shredded cheddar cheese, crumbled bacon, and chopped green onions.

6

Bake Again

Return the loaded potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serving

7

Serve with Sour Cream

Remove the potato skins from the oven and let them cool for a few minutes. Serve hot with a side of sour cream for dipping.