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Loaded Potato Skins
This Loaded Potato Skins Recipe is an easy appetizer, snack, or side dish. The skins are crispy due to a hefty dose of garlic and olive oil and loaded with cheese and bacon.
Course
Appetizer
Cuisine
American
Keyword
Bacon, cheddar, potatoes
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
20
minutes
minutes
Cooling Time
20
minutes
minutes
Total Time
1
hour
hour
55
minutes
minutes
Servings
8
people
Calories
241
kcal
Cost
$5.21
Equipment
measuring spoons and cups
baking sheet
Ingredients
FOR THE POTATO BASE:
4
small
russet potatoes
2
Tablespoons
olive oil
divided
1
Tablespoon
salt
½
teaspoon
garlic powder
FOR THE FILLING:
1 ½
cup
shredded cheddar cheese
5
slices
bacon
cook and chopped into small bits
GARNISHES:
Chopped green onions
Sour cream
US Customary
-
Metric
Instructions
PREP AND PAR-BAKE POTATOES:
Move the oven rack to the middle position and preheat to 400 degrees F.
Scrub the potatoes clean and poke them 8-10 times (on all sides) with a fork.
Drizzle them with 1 tablespoon olive oil and sprinkle them with salt.
Place them on a baking sheet and bake in a preheated oven for 1 hour, or until they’re fork-tender.
Allow the potatoes to cool until you can handle them, about 15-20 minutes.
SCOOP AND BAKE AGAIN:
Cut them in half and scrape out the inside. Leave a ¼” rim of potato around the outside, so it doesn’t break.
Place the potato halves back on the baking sheet and brush on the remaining tablespoon of olive oil. Sprinkle garlic powder on top.
Bake for an additional 15-18 minutes, or until the potatoes are crisp.
Turn off the oven and preheat the broiler.
STUFF:
Divide the cheese and bacon evenly between the potatoes.
BROIL:
Place the potatoes under the broiler for 1-2 minutes to melt the cheese and crisp the edges.
GARNISH AND SERVE:
Garnish with green onion and sour cream, if desired. Serve warm.
Video
Notes
This recipe works well with any cheese; Colby jack and pepper jack are two of my favorites!
You can also use this recipe as a base and get creative with the toppings, try cheddar and jalapeño or garlic and parmesan!
To make this recipe vegetarian, omit the bacon or substitute crispy mushrooms.
Nutrition
Serving:
1
potato skin
|
Calories:
241
kcal
|
Carbohydrates:
16
g
|
Protein:
9
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
31
mg
|
Sodium:
1099
mg
|
Potassium:
402
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
212
IU
|
Vitamin C:
5
mg
|
Calcium:
164
mg
|
Iron:
1
mg