Loaded Potato Skins

Crisp baked potato shells loaded with cheddar, smoky bacon, sour cream, and fresh scallions.

Loaded potato skins are a classic American bar and game-day appetizer. The secret is baking the shells twice, so they turn crisp and sturdy enough to hold melted cheddar, bacon and a cool spoonful of sour cream.

• Prep time: 20 min
• Cook time: 1 hr 10 min
• Total time: 1 hr 30 min
• Servings: 8
• Estimated cost per serving: $1.25

Ingredients

• 4 large russet potatoes, scrubbed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 6 slices bacon, cooked crisp and crumbled
• 1/2 cup sour cream
• 3 scallions, thinly sliced

Instructions

1. Heat the oven to 425°F. Rub the potatoes with olive oil and 1/2 teaspoon salt. Bake directly on the rack for 45 to 55 minutes, until tender.
2. Cool for 10 minutes, then cut each potato lengthwise. Scoop out the centers, leaving a 1/4-inch layer of potato attached to the skins.
3. Mix the melted butter with garlic powder, remaining salt, and pepper. Brush both sides of the skins.
4. Arrange skin-side up on a sheet pan and bake for 8 minutes. Flip and bake 5 minutes more until the edges are crisp.
5. Divide the cheddar and bacon among the shells. Bake 4 to 5 minutes, until the cheese bubbles.
6. Top with sour cream and scallions. Serve hot.

Tips for the Best Results

• Russet potatoes produce the crispiest, sturdiest shells.
• Save the scooped potato for mashed potatoes or potato cakes.

Nutrition is an estimate and may vary by ingredients and serving size.

Leer esta receta en español: Cáscaras de Papa Rellenas con Cheddar y Tocino

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