Loaded Potato Skins
Loaded potato skins are the perfect appetizer for any occasion made with crispy, seasoned potatoes covered in melted cheese, bacon bits, sour cream and chives.
Ingredients
- 3 large Russet Potatoes, scrubbed clean and dried
- ½-1 cup Cheddar Cheese, hand shredded
- ¼-1/2 cup Bacon Bits or Cooked and Crumbled Bacon
- ¼ cup Sour Cream
- 2 tbs Chives
- 2 tbs Olive Oil
- Salt and Pepper to taste
- 2 teaspoon Garlic Powder
Instructions
- Preheat the oven to 400 degrees
- Using a fork, pierce the potato about 10 times on all sides and then put them on a parchment paper or foiled lined baking sheet. Bake them for one hour.
- Remove the potatoes and let them cool slightly. Next, cut the potatoes once (lengthwise) then once more. Cutting the potato into four pieces total.
- Using a spoon, remove most of the potatoes filling leaving only a little bit close to the skin.
- Brush both sides of the potato pieces with a thin layer of oil and salt them on both sides.
- Place them back into the oven for about 7-10 minutes or until they begin to visibly crisp/ brown on the edges. Then turn the oven off.
- Evenly distribute the shredded cheese onto each of them and sprinkle them with the bacon bits.
- Place them back into the oven for about 5 minutes or until the cheese is melted. (The oven will be off but warm enough to melt the cheese perfectly.)
- Finally, add a small dollop of sour cream to the center of each one and sprinkle the chives on top. Serve warm and enjoy!