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Loaded Potato Skins

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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • oven
  • baking sheet
  • fork
  • knife

Method
 

  1. Preheat oven to 400°F. Scrub potatoes clean and pierce each several times with a fork.
  2. Bake potatoes directly on oven rack for 50–60 minutes until tender. Let cool slightly.
  3. Slice potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch layer.
  4. Brush skins inside and out with olive oil and season with salt, pepper, and garlic powder.
  5. Place skins cut-side down on a baking sheet and bake 10 minutes. Flip and bake another 8–10 minutes until crispy.
  6. Fill skins with shredded cheese and bacon. Return to oven for 5 minutes until cheese melts.
  7. Top with sour cream, chives, and green onions. Serve immediately.

Notes

Russet potatoes work best for thick, sturdy skins. Serve immediately for maximum crispiness.