Description
Hearty and crispy loaded potato skins topped with cheese, bacon, and served with sour cream and green onions.
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes until clean.
- Poke holes all over each potato with a fork.
- Rub each potato with olive oil.
- Sprinkle the potatoes with salt.
- Place potatoes on a baking sheet.
- Bake the potatoes for about 45 minutes, or until a skewer slides in easily.
- Remove the potatoes from the oven and let them cool slightly.
- Cut each potato in half lengthwise.
- Scoop out some of the flesh from each half, leaving a thin layer so the skin remains sturdy.
- Brush the inside of each potato skin with olive oil.
- Season the insides with salt and pepper.
- Return the skins to the oven and bake for an additional 10 minutes to crisp the edges.
- Remove the skins from the oven and fill each with shredded cheddar cheese and crumbled bacon.
- Return the filled skins to the oven and bake until the cheese melts and bubbles.
- Top each skin with a dollop of sour cream.
- Sprinkle chopped green onions over the top before serving.
Notes
For extra crispiness, place the skins on a wire rack over the baking sheet while re-crisping. Prepare garnishes like green onions and bacon ahead of time for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American