Loaded Potato Skins
Crispy loaded potato skins topped with melted cheddar cheese, smoky bacon, sour cream, and fresh chives. A classic game day appetizer everyone loves.
Equipment
- oven
- baking sheet
- fork
- knife
Ingredients
- 6 medium russet potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 cups sharp cheddar cheese, shredded
- 8 strips bacon, cooked and crumbled
- 1 cup sour cream
- 1/4 cup fresh chives, chopped
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 400°F. Scrub potatoes clean and pierce each several times with a fork.
- Bake potatoes directly on oven rack for 50–60 minutes until tender. Let cool slightly.
- Slice potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch layer.
- Brush skins inside and out with olive oil and season with salt, pepper, and garlic powder.
- Place skins cut-side down on a baking sheet and bake 10 minutes. Flip and bake another 8–10 minutes until crispy.
- Fill skins with shredded cheese and bacon. Return to oven for 5 minutes until cheese melts.
- Top with sour cream, chives, and green onions. Serve immediately.
Notes
Russet potatoes work best for thick, sturdy skins. Serve immediately for maximum crispiness.