Loaded Potato Skins
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5.0
144 reviews
Excellent
Loaded Potato Skins
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This Loaded Potato Skins recipe is an easy appetizer made with the crispy skins of a baked potato and filled with bacon, cheese, sour cream, and chives!
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Ingredients
- 6 small to medium sized Russet potatoes , washed and pat dry
- 8 ounces shredded cheddar cheese
- 8 lices Bacon , cooked and crumbled
- 1/4 cup unsalted butter (half of a stick), melted
- sour cream , for topping
- chives (or green onion), chopped, for topping
- salt , to taste
- freshly ground black pepper , to taste
Instructions
- Bake Potatoes: Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour. Remove from the baking sheet, and allow to cool for about 15 minutes or until cool enough to handle.
- Cut Potatoes: For large potatoes, cut each potato lengthwise, into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can discard or use to make baked potato salad :). For small potatoes, just cut in half.
- Hollow out: Use a small spoon to scoop out some of the potato flesh in the center, leaving a thick layer near the skin, but hollowing it out slightly to create a "boat".
- Season: Turn your oven on to a high broil. Brush the potatoes with butter on the inside and outside and place them back onto the baking sheet. Season with salt and pepper.
- Broil for 7-8 minutes until the insides get a bit crispy from the melted butter.
- Add Cheese and bacon: Remove from the oven and add a generous amount of shredded cheese into each skin, topping with bacon pieces.
- Broil: Place back under the broiler for about 3-4 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and top with sour cream, chives or green onion. Serve warm.
- Store leftover potato skins in the refrigerator. Rewarm them in the oven or air fryer.
Notes
- More Filling and Topping Ideas:
- Storage and Freezing Instructions:
- To Store: Keep leftover potato skins in the refrigerator. Rewarm them in the oven, air fryer, microwave.
- To Freeze: Scoop the filling from the baked potato and allow the skins to cool. Store them in a freezer safe container for 2-3 months. Thaw them in the refrigerator overnight and then continue with broiling and filling the shells (step 5 of the recipe).
- Taco Style: Fill with taco seasoned ground beef and top with your favorite taco toppings.
- Sloppy Joe: Fill potato skins with sloppy joe beef filling.
- Chicken Enchilada: Fill with chicken enchilada filling.
- Pulled Pork: Load each potato skin with flavored, shredded pulled pork. Top with the best mango pineapple slaw.
- Mac and Cheese: Fill them with homemade mac and cheese for the ultimate comfort food.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
147mg
(6%)
Potassium
785mg
(22%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
309IU
(6%)
Vitamin C
11mg
(12%)
Calcium
159mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 147mg | 6% |
| Potassium | 785mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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