Loaded Potato Skins
Prep: 20 min
Cook: 70 min
Total: 90 min
Serves: 8
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Crispy on the edges and piled high with the good stuff, these potato skins are a game-day favourite for a reason. Baked russets are hollowed and re-crisped until sturdy, then loaded with sharp cheddar and bacon and melted until bubbly. Topped with green onion and served with sour cream for dipping, they are the appetizer that vanishes first at any gathering.
Ingredients
Ingredients
- 4 Large Russet Potato
- 2 Tbsp Olive Oil
- 1 Tsp Salt And Pepper
- 1 1/2 Cups Cheddar Cheese - Shredded
- 6 Slices Cooked And Crumbled Bacon
- 2 Green Onions - Thinly Sliced
- 1/4 Cup Sour Cream
Directions
Directions
- Preheat the oven to 425°F (220°C).
- Scrub the potatoes, pat dry, rub with olive oil, and sprinkle with salt.
- Bake for 50–60 minutes, until tender. Let cool for 10–15 minutes.
- Cut each potato in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch attached to the skin (save the potato for mashed potatoes or soup).
- Brush the inside and outside of the skins with a little more oil. Season with salt and pepper.
- Place skin-side up on a baking sheet and bake for 10 minutes.
- Flip over and bake another 8–10 minutes, until the edges are crisp.
- Fill each skin with cheddar cheese and bacon.
- Return to the oven for 3–5 minutes, until the cheese is melted and bubbly.
- Top with green onions and serve with sour cream.
Nutrition
Per serving · 8 servingsCalories
250
Fat
15 g
Saturated fat
7 g
Carbohydrates
22 g
Sugar
1 g
Fiber
2 g
Protein
9 g
Sodium
450 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Large Russet Potato
- 2 Tbsp Olive Oil
- 1 Tsp Salt And Pepper
- 1 1/2 Cups Cheddar Cheese - Shredded
- 6 Slices Cooked And Crumbled Bacon
- 2 Green Onions - Thinly Sliced
- 1/4 Cup Sour Cream
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