Loaded Potato Skins
These loaded potato skins are a classic appetizer made easy, with crispy baked potatoes, melted cheddar, and smoky bacon.
Ingredients
Instructions
- Preheat the oven to 400°F. Scrub the potatoes clean and pat dry. Place them on a baking sheet, brush all over with olive oil, and sprinkle evenly with salt. Bake for 40–45 minutes, or until fork-tender. Remove from the oven and let cool slightly.
- Slice the potatoes in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin to keep them sturdy.
- Place the potato skins cut-side up on the baking sheet. Sprinkle each skin with shredded cheddar cheese and cooked, crumbled bacon.
- Return the baking sheet to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbly and the edges are lightly crisp.
- Remove from the oven and serve warm with sour cream and chopped chives.
Video
Nutrition
Notes
- Choose the right potatoes: Small to medium potatoes work best, they bake evenly and create sturdy skins that hold toppings well.
- Oil and salt before baking: Brushing the potatoes with olive oil and seasoning before the first bake adds flavor and helps the skins hold their shape.
- Don’t scoop too much: Leave about ¼ inch of potato inside the skin so they don’t tear or collapse when baked again.
- Add toppings evenly: Distribute the cheese and bacon evenly so every potato skin melts and crisps at the same rate.
- Serve right away: Loaded potato skins are best enjoyed hot, while the cheese is melted and the edges are lightly crisp.
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