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Loaded Potato Skins

Loaded Potato Skins large

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.

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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).

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

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

5.0 from 3 reviews
Loaded Potato Skins
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large baking potatoes
  • olive oil
  • 2 slices of cooked bacon, crumbled
  • ¼ cup sour cream
  • 2 green onions chopped
  • ¼ cup cheddar cheese
  • salt and pepper
Instructions
  1. Lightly coat your potatoes with oil, pierce with a fork and cook in a preheated 350 oven for 1 hour or until soft in the center. Check with a fork.
  2. When cool enough to handle cut potatoes in half. Scoop out the potatoes leave about a quarter inch of potato.
  3. Coat the scooped out potato skins with oil, inside and out. Place under a broiler until browned and crispy, turning and doing both sides. Remove from oven. Layer the bacon and cheese and return to the broiler to melt and brown 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).
  4. Remove from the oven and serve. They tasted so good. I will be making these again!

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I share at these parties.

12 thoughts on “Loaded Potato Skins”

  1. Linda (Meal Planning Maven) says:

    My kids and grandkids will go crazy over these!

  2. Katerina says:

    These loaded potato skins made me hungry!!

  3. Elena says:

    What a great appetizer! I love potato skins 🙂

  4. Ashley (QLCC) says:

    These are PERFECT for game day! I loooove potato skins 🙂

  5. Debra from Bowl Me Over says:

    It was just last night my hubby was saying he’d enjoy some tatter skins! Trying this tomorrow!

  6. Janette@culinaryginger says:

    I have eaten them but never made them, I really think I should make my own at some point. These looks so good.

  7. Nicole Neverman says:

    These potato skins sound so delicious packed with all that bacon and cheese!

  8. Mike Benayoun says:

    Easy and perfect for upcoming big game 😉

  9. christine says:

    I can’t believe you had NEVER had potato skins before! I have actually never made them but I have certainly eaten them more times that is probably appropriate 🙂 Great recipe and great timing w/ the superbowl!

  10. Michelle @ The Complete Savorist says:

    With the Super Bowl coming, these would be a big hit.

  11. Debi @ Life Currents says:

    I would love this!!! It looks so yummy. I think this would be a great addition to the Super Bowl line-up! I’ve yummed it for later!

  12. Mary Ellen says:

    Love potato skins, yours look yummy!

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