Loaded Potato Skins

Why Make This Recipe

Loaded Potato Skins are the perfect snack or appetizer. They are crunchy on the outside, soft on the inside, and packed with delicious toppings. It’s a great way to use potatoes and turn them into a tasty treat everyone will love. Plus, you can customize them with your favorite toppings!

How to Make Loaded Potato Skins

Ingredients:

• 12 mini or small gold potatoes
• 1/4 cup olive oil, divided
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 pound bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 green onions, sliced thinly (or fresh chives)

Directions:

1. Preheat your oven to 400°F. Wash and scrub the small potatoes thoroughly.
2. Toss the potatoes in a bowl with 2 tablespoons of olive oil until they are evenly coated.
3. Place the potatoes on a baking sheet and bake for 40–45 minutes, or until they are fork-tender.
4. Remove the potatoes from the oven and let them cool for about 10 minutes.
5. Once cool enough to handle, cut each potato in half lengthwise. Using a small spoon or melon baller, gently scoop out the centers, leaving about 1/8-inch of potato on the skin walls.
6. Increase your oven temperature to 450°F.
7. In a small bowl, combine the remaining 2 tablespoons of olive oil with the salt and pepper. Brush this mixture over the inside and outside of each potato skin.
8. Place the skins face down on the baking sheet and bake for 10 minutes.
9. Flip the potato skins over and bake for another 10 minutes until the edges are golden brown and the skins are crisp.
10. Evenly distribute the shredded cheddar cheese and crumbled bacon into each hollowed-out skin.
11. Return to the oven and broil for 2–3 minutes until the cheese melts.
12. Transfer to a serving platter and top with sour cream and sliced green onions or chives. Serve immediately while warm.

How to Serve Loaded Potato Skins

Loaded Potato Skins can be served as a party snack or an appetizer before a meal. Place them on a platter and let everyone grab their favorite. They also pair well with a side of salsa or guacamole for dipping.

How to Store Loaded Potato Skins

If you have leftovers, place the potato skins in an airtight container in the refrigerator. They will stay good for about 2-3 days. To reheat, place them back in the oven at 350°F for about 10 minutes, or until warmed through.

Tips to Make Loaded Potato Skins

• Make sure to scoop out just enough potato to create a good bowl shape while still keeping the skins sturdy.
• Feel free to add other toppings, like jalapeños, diced tomatoes, or different types of cheese, to customize your skins.
• For an extra touch, sprinkle some herbs like parsley or cilantro on top before serving.

Variation

You can make these Loaded Potato Skins vegetarian by skipping the bacon or replacing it with cooked beans or veggies. Try using different types of cheese, like pepper jack or mozzarella, to give them a new flavor.

FAQs

1. Can I use larger potatoes for this recipe?
   Yes, you can use larger potatoes, but you may need to adjust the cooking time.

2. Can I make these ahead of time?
   Yes, you can prepare the potato skins and toppings ahead of time. Just assemble and bake when you’re ready to serve.

3. What other toppings can I use?
   You can add toppings like diced onions, olives, or different types of cheese, depending on your taste preferences.

Ellie

Loaded Potato Skins

Crispy and delicious Loaded Potato Skins are a perfect snack or appetizer, customizable with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Potatoes

• 12 mini or small mini or small gold potatoes

Oil and Seasoning

• 1/4 cup olive oil, divided 2 tablespoons for tossing potatoes, 2 tablespoons for brushing
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Toppings

• 1/2 pound bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 stalks green onions, sliced thinly (or fresh chives)

Method

 

Preparation

1. Preheat your oven to 400°F (200°C). Wash and scrub the small potatoes thoroughly.
2. Toss the potatoes in a bowl with 2 tablespoons of olive oil until they are evenly coated.
3. Place the potatoes on a baking sheet and bake for 40–45 minutes, or until they are fork-tender.
4. Remove the potatoes from the oven and let them cool for about 10 minutes.
5. Once cool enough to handle, cut each potato in half lengthwise. Using a small spoon or melon baller, gently scoop out the centers, leaving about 1/8-inch of potato on the skin walls.

Baking

1. Increase your oven temperature to 450°F (230°C).
2. In a small bowl, combine the remaining 2 tablespoons of olive oil with the salt and pepper. Brush this mixture over the inside and outside of each potato skin.
3. Place the skins face down on the baking sheet and bake for 10 minutes.
4. Flip the potato skins over and bake for another 10 minutes until the edges are golden brown and the skins are crisp.

Final Assembly

1. Evenly distribute the shredded cheddar cheese and crumbled bacon into each hollowed-out skin.
2. Return to the oven and broil for 2–3 minutes until the cheese melts.
3. Transfer to a serving platter and top with sour cream and sliced green onions or chives. Serve immediately while warm.

Notes

Make sure to scoop out just enough potato to create a good bowl shape while still keeping the skins sturdy. Feel free to add other toppings like jalapeños, diced tomatoes, or different types of cheese. For an extra touch, sprinkle some herbs like parsley or cilantro on top before serving. To store leftovers, place in an airtight container in the refrigerator for 2-3 days.