Description
These Loaded Potato Skins are the perfect appetizer or snack, featuring crispy baked russet potatoes filled with melted cheddar cheese, savory bacon, and topped with fresh green onions and a dollop of sour cream. Baked to golden perfection, they offer a delicious blend of crunchy skins and creamy interiors, making them a crowd-pleaser for parties or casual gatherings.
Ingredients
Scale
Potatoes
- 6 small russet potatoes (about 2 lbs.)
- 2 Tbsp. oil (avocado or olive), divided
- Coarse salt, to taste
- Ground black pepper, to taste
Butter Mixture
- 3 Tbsp. butter (melted)
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. salt (to taste)
Toppings
- 1 cup cheddar cheese (shredded)
- 4 oz. bacon (cooked and crumbled)
- Green onions (or chives, finely chopped), for garnish
- Sour cream, for serving
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare Potatoes: Rinse and scrub the potatoes well to remove any dirt. Pat them dry thoroughly. Use a fork to poke 6-8 holes throughout each potato. Drizzle about 1 teaspoon of oil on each potato and rub it into the skin. Generously sprinkle with coarse salt and ground black pepper.
- Bake Potatoes: Place the potatoes on a foil-lined baking sheet and bake for 50-60 minutes, or until a knife can easily pierce through the potatoes.
- Cook Bacon: While the potatoes bake, cook the bacon in a skillet or using an air fryer until crisp. Drain on paper towels and then crumble once cooled.
- Cool and Scoop: Allow the baked potatoes to cool for at least 10 minutes until safe to handle. Cut each potato in half lengthwise, then carefully scoop out the insides with a spoon, leaving about ¼ to ½ inch of potato flesh next to the skin.
- Increase Oven Temperature: Raise the oven temperature to 450°F (230°C) to prepare for crisping the potato skins.
- Butter Mixture & Brush: In a medium bowl, whisk together melted butter, garlic powder, and onion powder. Brush this mixture generously over the insides of the potato halves, then sprinkle with ½ teaspoon of salt.
- Crisp Potato Skins: Arrange the potato halves scoop-side up on the baking sheet. Bake for about 20 minutes, flipping them over halfway through to ensure even crisping.
- Add Toppings and Melt Cheese: Flip the potato skins back cut side-up. Evenly sprinkle shredded cheddar cheese and crumbled bacon pieces on each half. Return to the oven and bake for another 2 minutes until the cheese melts.
- Serve: Garnish the hot loaded potato skins with a dollop of sour cream and a sprinkle of finely chopped green onions or chives. Serve immediately.
Notes
- For extra crispy skins, make sure to dry the potatoes thoroughly before baking and use a higher temperature during the crisping step.
- Bacon can be cooked in advance and stored refrigerated for convenience.
- Feel free to customize toppings with jalapeños, diced tomatoes, or different cheeses as desired.
- These potato skins are best served fresh but can be reheated in the oven to restore crispiness.
