Loaded Potato Skins
Crispy, cheesy, and packed with flavor, loaded potato skins are a perfect snack or appetizer for any gathering.
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.
Notes
Use a fork to poke holes in the potatoes to help them cook evenly. Don’t skip brushing with butter and spices for added flavor. Feel free to experiment with toppings like jalapeños, tomatoes, or different cheeses.