Loaded Potato Skins
Loaded potato skins are the ultimate appetizer, you have the potato, meat, cheese, and a little veggie for a complete course. A lot of restaurants serve them and its so easy to make them at home.
Prep Time 1 hour hr
Cook Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer
Cuisine American
- 4 Russet potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 5 strips bacon cooked and crumbled
- 1 cup colby jack and/or sharp cheddar cheese shredded
- 3 sprigs green onion finely sliced
- 3 tbsp sour cream
- Oil for frying
Drizzle potatoes in oil and sprinkle with salt. Massage well and cover tightly in aluminum foil. Bake for 1 hour at 400 degrees
4 Russet potatoes, 1 tbsp olive oil, 1 tsp salt
While potatoes are baking, cook your bacon to your desired crispiness. Remove from oil and crumble or chop to top your potato skins with.
5 strips bacon
Remove potatoes from the oven and slice in half while they are still hot. Carefully scoop out the insides, leaving a small amount of potato still on the actual skin, so that the potato still holds its boat-like shape.
Heat frying oil to 370℉ and fry the potato skins until they are golden brown and crispy. This will take about 3 minutes.
Oil for frying
Allow potatoes to drain and on a baking sheet, top them with cheese and bacon. Place into an oven at 350℉ until cheese is melted.
1 cup colby jack and/or sharp cheddar cheese
Once cheese is melted, top with dollops of sour cream and green onion. Serve immediately and enjoy.
3 sprigs green onion, 3 tbsp sour cream