Loaded Potato Skins
Loaded Potato Skins are the PERFECT game day appetizer made with russet potatoes cooked until crispy and topped with cheese, bacon, sour cream, and chives!
Servings: 6 servings
Calories: 354kcal
Equipment
- 1 Sheet pan
Ingredients
- 6 medium russet potatoes washed
- 3 tablespoons extra virgin olive oil divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper or to taste
- 1/4 teaspoon salt or to taste
- 1 cup sharp cheddar cheese shredded
- 6 slices bacon cooked crispy, roughly chopped
- 1/2 cup sour cream (optional)
- 2 tablespoons green onions or chives (optional)
Instructions
- Preheat the oven to 400°F. Use a fork to poke a few holes in the potatoes. Rub the potatoes evenly with 1 tablespoon of olive oil and sprinkle with salt, then bake for 50-60 minutes or until fork-tender.
- When the potatoes are done, allow them to cool for a few minutes. Then cut them in half lengthwise. Use a spoon to scoop out the inside of the potato halves and discard.
- Brush the inside of the potato skins with remaining olive oil and sprinkle on garlic and pepper, then top evenly with cheese. Place the potato skins on the sheet pan in a single layer and bake for 30 minutes, or until golden brown.
- Top with the crispy bacon pieces and green onions, and serve with sour cream.
Notes
**Nutrition values for this recipe are a rough estimate. The best way to figure out how many calories yours will be is to weigh the potato skins after scooping out the potato flesh, but this can vary a lot depending on how big your potatoes are, and how much you scoop out.**
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze in an airtight container for 2-3 months.
Cooking Tips
- When you're scooping the potato flesh out of the shell, leave some of it in the potato to help it hold its structure. You want to have about 1/4 - 1/2 inch of potato skin and potato flesh left.
- When you're baking the potatoes initially, the cooking time will depend on how big the potatoes are. Smaller potatoes will cook faster, and larger ones will take longer.
- If you want really crispy potato skins, turn the broiler on at the very end for 2-3 minutes, watching closely to make sure they don't burn.
- You can also make these in a baking dish, but they will turn out a little softer.
Nutrition
Calories: 354kcal | Carbohydrates: 21g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 378mg | Potassium: 537mg | Fiber: 2g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg