Loaded Potato Skins
Loaded Potato Skins are the skins of a baked potato that are filled with bacon, cheese, sour cream, and green onions! A fantastic appetizer for a party.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
- 6 small to medium sized russet potatoes , rinsed clean 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, use a sharp bread knife and 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: 205kcal | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 258mg | Potassium: 57mg | Vitamin A: 375IU | Calcium: 165mg | Iron: 0.2mg