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Crispy Loaded Potato Skins Supreme

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A quick and easy appetizer featuring crispy baked russet potato skins loaded with sharp cheddar cheese, smoky bacon, and fresh toppings. Perfect for game nights and casual gatherings.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 ½ cups sharp cheddar cheese, shredded
  • 6 slices cooked bacon, crumbled
  • 2 stalks green onions, thinly sliced
  • ½ cup sour cream
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • Optional: jalapeño slices or chopped fresh chives

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and dry the potatoes thoroughly. Pierce each potato a few times with a fork.
  3. Bake the potatoes directly on the oven rack for 45-50 minutes until tender inside with firm skins.
  4. Remove potatoes and let cool for about 10 minutes.
  5. Cut each potato in half lengthwise.
  6. Scoop out the inside flesh carefully, leaving about ¼ inch (6 mm) of potato attached to the skin.
  7. Brush the potato skins inside and out with melted butter and olive oil. Sprinkle with garlic powder, salt, and pepper.
  8. Place skins skin side down on a baking sheet and bake for 10-15 minutes until edges are golden and crisp.
  9. Flip skins skin side up, fill with shredded cheddar cheese and crumbled bacon.
  10. Bake for another 5-7 minutes until cheese is melted and bubbly.
  11. Remove from oven, dollop sour cream on each skin, and sprinkle with green onions.
  12. Serve immediately while hot and crispy.

Notes

Double baking the potato skins ensures crispiness and prevents sogginess. Use a pastry brush for even coating of butter and oil. If cheese melts slowly, broil for 1-2 minutes watching carefully to avoid burning. Leftovers can be stored uncovered in the fridge for up to 2 days and reheated in the oven to maintain crispiness.

Nutrition

Keywords: potato skins, loaded potato skins, appetizer, game day snack, crispy potato skins, bacon, cheddar cheese, easy appetizer

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