This loaded baked potato skins recipe is the ultimate comfort food. Perfect for a hearty snack any day of the week. Simply fill the crispy potato skins with cheddar cheese, and crumbled bacon, and bake to golden perfection. You can easily customize these potato skins with your favorite toppings. Whether you’re feeding a game day crowd or just looking for a tasty snack, these loaded skins are sure to be a hit.
Loaded Baked Potato Skins Recipe
Ingredients
- 4 Russet potatoes, medium or large
- 1 cup Cheddar cheese, shredded
- ½ cup Bacon crumbles
- Sour cream
- Olive oil
- Salt and pepper
- ¼ cup Green onions, sliced thin
Instructions
- Preheat oven to 400 degrees F.
- Wash potatoes thoroughly. Poke holes in potatoes using a fork. Rub with olive oil and lightly sprinkle with salt.
- Bake in oven for one hour or when tender in the middle.
- Remove from oven and let cool for 15 minutes.
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving about ¼ inch around the skin. Note – They should look like a small canoe.
- Brush the insides and outside of the potato shells all over with olive oil. Season interior lightly with salt and pepper. Arrange potato shells on a baking sheet.
- Place back in oven open side up and bake for 10 minutes, then flip them and bake for 10 more minutes.
- Remove from oven and add shredded cheese and bacon crumbles.
- Return to oven and bake for 5 minutes. Keep a careful eye to prevent burning.
- Remove from oven, and top with a large dollop of sour cream sliced green onions.
Notes
- To save time you can use prepared bacon bits or pieces
- To make your own bacon bits, cook 4-6 slices of bacon until golden brown. Remove from skillet. Allow to cool and crumble into small pieces.
Preparation of potato skins
To prepare loaded baked potato skins, bake potatoes until crispy and cooked through. While potatoes are baking, cook and crumble bacon. Cool the potatoes, then cut them in half and scoop out the flesh, leaving about 1/4 inch of potato in the skin. Fill each potato skin with cheese and bacon, then bake for an additional 5 minutes. Sprinkle with green onions or chives and serve hot.
Serving and storing load potato skins
Serve this loaded baked potato skins recipe hot, straight out of the oven. Serve loaded baked potato skins as a snack or main dish at parties and tailgates. Try serving them with a side of sour cream, chopped chives, and any other desired toppings, such as diced tomatoes, sliced jalapenos, or diced onions.
Store leftover potato skins in the refrigerator for up to 3 days. To reheat, place potato skins on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them for 1-2 minutes. Be careful not to overcook the potato skins, as they can become tough and dry.
FAQ
Absolutely! Loaded baked potato skins can be frozen by following these steps: fill the potato skins with toppings, place them on a baking sheet, and freeze them for 1-2 hours. Transfer the potato skins to an airtight container or plastic bag and freeze until ready to use.
To bake, preheat the oven to 400°F (200°C) and bake the potato skins for 15-20 minutes, or until the cheese is melted and the edges are crispy. The potato skins may not be as crispy as they were when freshly baked, but they will still be delicious and convenient for a quick snack or meal.
There are several tasty toppings that can be added to loaded baked potato skins to customize them to your liking. Some options include diced tomatoes, jalapenos, onions, bell peppers, mushrooms, ham or turkey, lettuce, avocados, olives, BBQ chicken, chicken or turkey breast, steak, and roast beef. Mix and match your favorite toppings. Try new combinations to find what you enjoy most.
Yes! Deep frying potato skins will give them a crispy and crunchy texture. It’s quite different from the texture of baked potato skins.
Once you have scooped out the inner flesh of your baked potatoes, place the skins in 375-degree oil for 3 minutes, instead of baking them. Remove from oil, and top with cheese and bacon crumbles, and sour cream.
