Loaded Potato Skins
Looking for the ultimate comfort food or crowd-pleasing appetizer? These Loaded Potato Skins are crispy, cheesy, and topped with bacon, sour cream, and green onions. Perfect for parties, game days, or a fun family night, they’re sure to be a hit!
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon crumbled
- 1/4 cup sour cream
- 2 tablespoons green onions chopped
- 1/4 cup shredded mozzarella cheese optional
Instructions
- Bake the potatoes:
- Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil, salt, and pepper, and place them on a baking sheet. Bake for 45-50 minutes until the potatoes are tender. Let them cool slightly before handling.
- Scoop out the flesh:
- Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer of potato on the skin. Save the scooped-out potato for mashed potatoes or another recipe!
- Bake the skins:
- Brush the potato skins with olive oil and sprinkle with salt. Place them back in the oven for 10-15 minutes, until golden and crispy.
- Stuff the skins:
- Once the skins are crispy, fill each one with a generous amount of shredded cheddar cheese and crumbled bacon. Return to the oven for another 5-7 minutes, until the cheese is melted and bubbly.
- Top and serve:
- Remove from the oven and top with a dollop of sour cream, green onions, and additional bacon or cheese if desired. Serve hot!
Notes
- Make ahead: You can bake the potatoes and scoop out the flesh ahead of time. When you're ready to serve, stuff the skins and bake until crispy and the cheese is melted.
- Freezing: Freeze the stuffed potato skins before baking. Arrange them on a baking sheet to freeze, then store them in a freezer bag. Bake from frozen at 400°F for 25-30 minutes.