loaded potato skins recipe
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 6 medium Russet potatoes, scrubbed clean
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 2 tablespoons fresh green onions, sliced
Instructions
- Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Place them directly on the oven rack or a baking sheet and bake for about 50 to 60 minutes, or until the insides are tender when poked with a knife.
- Remove the potatoes from the oven and let them cool enough so you can handle them. Slice each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell of potato against the skin. Save the discarded potato flesh for mashed potatoes later.
- Increase the oven temperature to 450°F (230°C). Brush both the inside and outside of the potato shells with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and bake for 10 minutes. Flip them over and bake for another 10 minutes until the edges are golden brown and crispy.
- Remove the skins from the oven. Fill each skin generously with shredded cheddar cheese and bacon crumbles. Return the tray to the oven for 5 minutes, or until the cheese is bubbly and completely melted.
- Remove from the oven and let them sit for a minute. Top each potato skin with a dollop of sour cream and a sprinkle of fresh green onions before serving warm.
Find it online: https://www.yucolor.com/snacks/loaded-potato-skins-recipe/