Loaded Potato Skins
How in the world can it be the last half of March? I swear this year is FLYING by. My kiddos are out for Spring break even though we have had a FREEZING cold week. I will never understand how we can have a 70 degree December followed by a 30 degree Spring break.
Today I am sharing one of my hubby’s and son’s favorite appetizers / game day foods / snacks. Loaded Potato skins are a hit with everyone and so easy to make! I scrape the insides of the cooked potatoes out and use it to make fried mashed potato cakes another day. If you love to order these at restaurants, give them a try at home!
- 8 russet potatoes, scrubbed clean and dried
- vegetable oil
- black pepper
- 2 Tbsp melted butter
- 8 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded
- sour cream
- green onions
Heat the oven to 400°F and arrange a rack in the middle.
Poke holes into each potato several times with a fork. Rub oil all over each potato and place them on a cookie sheet and bake until the skins are crisp and inside is tender, about 50 minutes. Allow potatoes to cool for about 10 minutes. Set the oven to broil.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact, reserve the flesh for another use. Brush the skin side of the potatoes with melted butter and season with salt and pepper. Place under the broiler for 2 to 3 minutes or until skin starts to crisp. Flip potatoes over and brush the insides with melted butter and sprinkle with salt and pepper. Place the insides under the broiler for a couple of minutes until the edges just start to brown.
Fill each skin with cheese and crumbled bacon. Place back in the broiler until the cheese is melted and bubbling, keep a close eye on it. Remove from the broiler and top each with sour cream and green onions. Serve immediately.