Loaded Potato Skins
Loaded Potato Skins are an easy appetizer made with the crispy skins of a baked potato and filled with bacon, cheese, sour cream, and chives!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
- 6 small to medium sized russet potatoes , washed and pat dry
- 8 ounces cheddar cheese , shredded
- 8 slices bacon , cooked and crumbled
- 1/4 cup unsalted butter (half of a stick), melted
- sour cream , for topping
- chives (or green onion), chopped, for topping
- salt , to taste
- freshly ground black pepper , to taste
Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour.
Remove from the baking sheet, and allow to cool for about 15 minutes.
Once your potatoes are cooled cut each lengthwise into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can either discard, use to make something else, or keep to make some extra potato skins without the "skin").
Once you've cut all the potatoes, use a small spoon to scoop out about 70 percent of the potato to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed-out in the middle to create a "boat".
Turn your oven on to a high broil. Brush the potatoes with butter on the inside and outside and place them back onto the baking sheet. Season with salt and pepper.
Broil for 7-8 minutes until the insides get a bit crispy from the melted butter.
Remove from the oven and add a generous amount of shredded cheese into each skin, topping with bacon pieces.
Place back under the broiler for about 3-4 minutes until the cheese is nice and bubbly.
Remove from oven and top with sour cream and chives or green onion. Serve warm.
Calories: 317kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 224mg | Potassium: 817mg | Fiber: 2g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 11mg | Calcium: 161mg | Iron: 2mg