LOADED POTATO SKINS

potato skins stuffed with cheddar cheese, bacon and green onions on a parchment lined baking sheet

These Loaded Potato Skins are packed to the brim with gooey cheddar cheese, crispy crumbled bacon and fresh chopped green onions. They'll be just as loved at home as they are at the local pub and make the perfect finger food for parties, gatherings or game day.

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings Skins

Ingredients

6 small to medium Russet Potatoes scrubbed and pat dry
1 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 cup Cheddar Cheese grated
6 slices Bacon* cooked and crumbled
2 Green Onions sliced
Sour Cream for serving

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Scrub the potatoes and pierce them with a fork.
Bake in the oven for about 50-60 minutes or until tender.
Let the potatoes cool slightly, then cut them in half lengthwise.
Scoop out the flesh* leaving about 1/4 inch of potato on the skin.
Place the potato skins on the baking sheet. Brush both sides with olive oil and season with salt and pepper.
Bake for 10 minutes, flip the skins, and bake for an additional 10 minutes or until they become crispy.
Sprinkle shredded cheddar cheese, bacon, and green onions evenly over each potato skin. Broil for 2-3 minutes or until the cheese is melted and bubbly. Remove from the oven and let them cool slightly. Serve with a dollop of sour cream.

Notes

Use the potato flesh to make mashed potatoes or potato cakes.

Try my mess free oven broiled bacon to use in this recipe.

Nutrition