This post contains affiliate links. For more information, visit my disclosure page

Have you ever made Loaded Potato Skins? I had never made or eaten them. I know that seems hard to believe. I figured it can’t be that difficult to make. I bought a couple nice size Idaho baking potatoes. You can top them with anything you want. Here is what I did.

You’ll need:

2 large baking potatoes
olive oil
2 slices of cooked bacon, crumbled
1/4 cup sour cream
2 green onions chopped
1/4 cup cheddar cheese
salt and pepper

Lightly coat your potatoes with oil, pierce with a fork and cook in a preheated 350 degree F oven for 1 hour or until soft in the center. Check with a fork.
When cool enough to handle cut potatoes in half. Scoop out the potatoes leave about a quarter inch of potato along the skin. Save the extra for another time. (I mixed mine with green onions and fried later).
Coat the scooped out potato skins with oil, inside and out. Place under a broiler until browned and crispy, turning and browning/crisping both sides. Remove from oven. Layer the bacon and cheese and return to the broiler to melt and brown/crisp the cheese. (If you do not have a broiler, after you scoop out and coat the potatoes, return to oven and bake 5 – 10 minutes turn over and bake another 5 – 10 minutes. Top with bacon and cheese and return to oven to melt, about another 5 minutes).

Remove from the oven. Top with sour cream and onions.

They tasted so good. I will be making these again!

You may also like:

Cheesy Brussels Sprout Dip

 Parmesan Stuffed Fresh Mushrooms

I share at these parties.