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Loaded Potato Skins

Loaded Potato Skins

Could an appetizer get any better?  Seriously, crispy potato skins, smothered in bacon and cheese, topped with sour cream and green onions = so good!  These babies aren’t healthy but they sure are delicious. Perfect for a super bowl party – actually, they are perfect for ANY party!  Make these tasty loaded potato skins and you won’t believe how fast they get devoured.

Loaded Potato Skins

How to Make Loaded Potato Skins

Preheat the oven to 400 degrees.

Wash the potatoes well then poke holes in them with a fork.  Bake in the oven for 1 hour or until they are cooked through and tender.

Let the potatoes cool then slice them down the center, lengthwise.  Carefully scoop out the center of the potato, leaving a 1/4 inch of potato left on each skin.

Using a basting brush, brush oil over both sides of each potato skin then season both sides with sea salt and freshly cracked pepper, to taste. Place the potato skins on a roasting tray in a roasting pan.  Cook for 10 minutes then flip the skins over and cook for an additional 10 minutes.

Loaded Potato Skins

While the skins are cooking, cook the bacon in a skillet over medium heat until cooked through and crispy.  Drain the bacon on paper towels then chop it up into crumbles.  Grate some cheddar cheese, and slice the green onions.  Evenly place some cheese and bacon into each cooked potato skin.

Loaded Potato Skins

Place the potato skins back into the oven and bake for an additional 4-5 minutes or until the cheese is melted. Dollop each skin with sour cream and top with green onion slices.  Serve immediately.  Enjoy!

Loaded Potato Skins

 

Loaded Potato Skins

Loaded Potato Skins

Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Course: Appetizer, Sides
Cuisine: American
Servings: 12
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 6 russet potatoes cleaned
  • 2-3 tbsp canola oil
  • Sea salt and freshly cracked pepper to taste
  • 6 slices of bacon cooked & crumbled
  • 1 cup of cheddar cheese grated
  • 12 dollops of sour cream
  • 3 green onions sliced

Instructions

  • Preheat the oven to 400 degrees. Wash the potatoes well then poke holes in them with a fork. Bake in the oven for 1 hour or until they are cooked through and tender.
  • Let the potatoes cool then slice them down the center, lengthwise, then carefully scoop out the center of the potato, leaving a 1/4 inch of potato on the skin.
  • Using a basting brush, brush olive oil over both sides of each potato skin then season both sides with sea salt and freshly cracked pepper, to taste.
  • Place the potato skins on a roasting tray in a roasting pan. Cook for 10 minutes then flip the skins over and cook for an additional 10 minutes.
  • While the skins are cooking, cook the bacon in a skillet over medium heat until cooked through and crispy. Drain the bacon on paper towels then chop it up into crumbles. Grate some cheddar cheese, and slice the green onions.
  • Place some cheese and bacon into each cooked potato skin then put them back into the oven to bake for an additional 4-5 minutes or until the cheese is melted. Dollop each skin with sour cream and top with green onion slices. Serve immediately. Enjoy!
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35 Comments

  1. These are my favorite! I deep fry my skins after scooping them out….just to make them a little naughtier, but sooo good and crunchy that way. Thanks for sharing the recipe!

  2. YUM! These are a family favorite, and I like to serve them as appetizers. In fact, I am serving them at my Superbowl party! Not very healthy, but oh so delicious!

  3. These look so simple yet so delicious. I haven’t made potato skins before (I used to order them at places like BJs and pay way too much for them) but now I can make them at home. The boyfriend is going to love these so much!

  4. When I saw the title of this post, I immediately thought it would be great for a Super Bowl party! Hopefully I’ll get to enjoy them sometime soon.

  5. I’ve loving your tailgate food theme this week and these potato skins are making me hungry, Pam. I haven’t made them in a while…maybe tonight!