Loaded Potato Skins
User Reviews
5
Loaded Potato Skins
Description
To prepare loaded potato skins, russet potatoes are baked whole until tender, then cooled and sliced to create potato “boats” by scooping out the center while leaving a thick layer of flesh near the skin. The skins are brushed thoroughly with melted butter, seasoned with salt and pepper, then broiled to develop a crispy texture. Next, they are filled generously with shredded cheddar cheese and crumbled cooked bacon, creating a rich and savory combination.
The recipe notes suggest topping with sour cream and chopped chives for added creaminess and fresh flavor. The potato skins can be served as appetizers or a hearty snack, offering a satisfying mix of crispy edges and melty cheese.
Additional suggestions include various filling ideas like taco-seasoned beef, pulled pork, or mac and cheese variations. Leftovers can be refrigerated and reheated, and the skins may be frozen after initial cooking for convenience. This flexibility makes loaded potato skins suitable for different tastes and occasions.
Ingredients
- 6 small to medium sized russet potato washed and pat dry
- 8 ounces cheddar cheese shredded
- 8 lices Bacon , cooked and crumbled
- 1/4 cup butter half of a stick), melted, unsalted
- sour cream , for topping
- chives (or green onion), chopped, for topping
- salt , to taste
- black pepper to taste, freshly ground
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
- Leftover potato skins store well in the refrigerator and can be reheated in an oven, air fryer, or microwave.
- To freeze, remove the filling from baked skins and cool them before storing in a freezer-safe container for 2-3 months. Thaw overnight in the fridge before broiling and refilling.
- Try alternate fillings such as taco-seasoned ground beef, sloppy joe mix, chicken enchilada filling, pulled pork with slaw, or mac and cheese for variety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
