Description
These Crispy Loaded Potato Skins are the ultimate appetizer or game-day snack! Each potato half is baked to crispy perfection, filled with melty cheese, crispy bacon, and topped with fresh green onions and sour cream. They’re easy to make, customizable, and guaranteed to disappear fast!
Ingredients
Units
Scale
- 6 medium russet potatoes, scrubbed clean
- 3 tablespoons olive oil (or melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups (150 g) shredded cheddar cheese (or a cheese blend)
- 6 slices bacon, cooked until crispy and crumbled
- 1/4 cup green onions, sliced (for garnish)
- Sour cream (for serving)
Instructions
1. Bake the potatoes:
- Preheat oven to 400°F (200°C).
- Prick each potato a few times with a fork.
- Place directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a fork.
- Let them cool until they’re easy to handle.
2. Prepare the skins:
- Cut each potato in half lengthwise and scoop out most of the flesh, leaving about ¼ inch of potato around the edges. (Save the scooped-out potato for mashed potatoes or another recipe!)
- Brush both sides of the potato halves with olive oil (or butter) and season with garlic powder, paprika, salt, and pepper.
3. Crisp the skins:
- Place the potato halves, skin-side down, on a baking sheet.
- Bake for 10-15 minutes until they’re crispy. Flip and bake for another 5 minutes.
4. Add the toppings:
- Fill each potato skin with shredded cheese and crumbled bacon.
- Bake for another 5-7 minutes, or until the cheese is melted and bubbly.
5. Serve:
- Top with sliced green onions and a dollop of sour cream.
- Serve hot as an appetizer, snack, or side dish.
Notes
- Make it vegetarian by skipping the bacon or using plant-based bacon.
- Swap cheddar for pepper jack or mozzarella for a different flavor.
- Add a drizzle of ranch or hot sauce for an extra kick.