Crispy Loaded Potato Skins

Name: Crispy Loaded Potato Skins
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 dash Black Pepper; 1 tbsp Canola Oil; 6 slices Center-Cut Bacon; 2 whole Green Onion; 1 tbsp Olive Oil; 6 whole Russet Potato; 1 pinch Salt; 0.5 cup Shredded Cheddar Cheese; 0.25 cup Sour Cream

Appetizer 🧄Side Dish 🥗Snack 🍿 American Sugar-Free Gluten-Free Comfort-Food

Crispy Loaded Potato Skins deliver crunchy-edged spuds piled with smoky bacon, melted Cheddar, and a cool dollop of sour cream. A sprinkle of green onions adds freshness and a mild bite, making these perfect for game day spreads, casual gatherings, or an anytime appetizer fix.

Prep15 mins
Cook1 hr 35 mins
Serves6
DifficultyEasy

1

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2

Rub the potatoes with olive oil and set them on a baking sheet.
3

Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let them rest until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
4

Slice the potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil over the potato skins, inside and out, then sprinkle with salt. Reserve the flesh for another use.
5

Bake the skins in the preheated oven for 10 minutes. Flip them and bake for another 10 minutes. Remove from the oven and switch the oven to broil.
6

Meanwhile, cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; crumble.
7

Arrange the potato skins flesh-side up on a roasting pan or rack; season the flesh with black pepper. Sprinkle with Cheddar cheese and crumbled bacon. Broil until the cheese is bubbly, about 2 minutes. Remove from the oven.
8

Top each skin with a dollop of sour cream and sprinkle with green onions to serve.