Why Make This Recipe
Loaded Potato Skins are a fantastic snack or appetizer that everyone loves. They are crispy, cheesy, and packed with flavor. This recipe uses simple ingredients but delivers a delicious taste that can impress guests or satisfy your cravings. Whether for game day, a party, or just a Friday night treat, loaded potato skins are always a crowd-pleaser!
How to Make Loaded Potato Skins
Ingredients
- 6 small to medium Russet Potatoes
- 1.5 tablespoons canola oil or olive oil
- Sea salt to taste
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup finely shredded cheddar cheese
- 1/2 cup finely shredded Monterey Jack cheese
- 4 slices crispy bacon, cooked and chopped
- 1 green onion, finely sliced
- Sour cream, optional
Directions
- Preheat the oven to 375 degrees F. Scrub, dry, and poke the potatoes 8-10 times with a fork. Rub with oil and sprinkle with salt. Bake on a baking sheet for 50-60 minutes until cooked through. Let cool.
- Preheat the oven to 450 degrees F. Cut the baked potatoes in half lengthwise and scoop out the flesh, leaving a 1/4 to 1/2 inch shell.
- Melt butter in the microwave and whisk in garlic and onion powder. Brush over potato skins. Bake skins for 10 minutes, flip, and bake another 10 minutes.
- Remove from the oven and top with cheddar, Monterey Jack cheese, and bacon. Bake for 5 minutes until cheese melts.
- Garnish with green onions and sour cream if desired. Serve immediately.
How to Serve Loaded Potato Skins
Serve loaded potato skins while they are hot and fresh from the oven. They make a great appetizer or snack at parties. You can also pair them with dipping sauces like ranch dressing, barbecue sauce, or additional sour cream.
How to Store Loaded Potato Skins
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, place them in the oven at 350 degrees F until they are hot and crispy again.
Tips to Make Loaded Potato Skins
- Use a fork to poke holes in the potatoes; this helps them cook evenly.
- Don’t skip the step of brushing with butter and spices; it adds great flavor to the skins.
- Feel free to experiment with toppings such as jalapeños, tomatoes, or different cheeses for variety.
Variation
You can customize loaded potato skins by adding ingredients like shredded chicken or sautéed vegetables. Swap out the cheeses or add your favorite spices to create your own unique version!
FAQs
Can I make loaded potato skins in advance?
Yes, you can prepare the potato skins by baking them and scooping out the flesh. Store them in the fridge and add toppings just before baking again.
What can I use instead of bacon?
If you’re looking for a vegetarian option, you can use sautéed mushrooms or black beans in place of bacon.
Can I freeze loaded potato skins?
While it’s possible to freeze them, it’s best to freeze just the potato skins. Assemble them fresh with toppings after thawing for the best taste.
Loaded Potato Skins
Ingredients
Potatoes
- 6 pieces 6 small to medium Russet Potatoes
Oils & Seasoning
- 1.5 tablespoons canola oil or olive oil Use whichever oil you prefer.
- to taste Sea salt
Dairy & Toppings
- 3 tablespoons butter Melt in the microwave.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup finely shredded cheddar cheese
- 1/2 cup finely shredded Monterey Jack cheese
- 4 slices crispy bacon, cooked and chopped
- 1 piece green onion, finely sliced Use for garnishing.
- Sour cream Optional, for serving.
Instructions
Preparation
- Preheat the oven to 375 degrees F. Scrub, dry, and poke the potatoes 8-10 times with a fork. Rub with oil and sprinkle with salt.
- Bake on a baking sheet for 50-60 minutes until cooked through. Let cool.
Cooking
- Preheat the oven to 450 degrees F.
- Cut the baked potatoes in half lengthwise and scoop out the flesh, leaving a 1/4 to 1/2 inch shell.
- Melt butter in the microwave and whisk in garlic and onion powder. Brush over potato skins.
- Bake skins for 10 minutes, flip, and bake another 10 minutes.
- Remove from the oven and top with cheddar cheese, Monterey Jack cheese, and bacon. Bake for 5 minutes until cheese melts.
- Garnish with green onions and sour cream if desired. Serve immediately.