If you’re hosting a party this weekend, this Loaded Potato Skins recipe is the perfect appetizer! These potato skins are baked, not fried. So they’re easy to make with minimal mess and clean-up.
- 5 lbs Russet potatoes, small or medium sized
- 2/3 cup olive oil
- Sea salt to taste
- 5 cups shredded Tillamook medium cheddar cheese
- 15 slices bacon, cooked and coarsely chopped
- 2 green onions, sliced
- 3/4 cup sour cream and/or ranch dressing
- Remove one oven rack. Position other rack in the middle of the oven. Heat oven to 400 degrees.
- Scrub the potatoes clean under running water. Dry with a clean kitchen towel.
- Pierce each potato 3-4 times on top and bottom sides. Place on a baking tray and brush with olive oil. Bake for approximately 50 minutes or until a thin knife inserted into the middle of the potatoes runs through without resistance. Remove baking tray from oven. Allow potatoes to cool for 10 minutes or until they can be handled comfortably.
- Take out a second baking tray. On a cutting board, slice each potato length-wise. With a small cookie scoop, spoon out the middles of the potato skins leaving 1/4 inch of flesh on all sides.* Place the potato skin halves on the two baking trays. Brush the interior and exterior of each potato skin with olive oil. Sprinkle a bit of sea salt over all sides of the potato skins.
- Replace the first oven rack – slide it back into the oven at the top position. Switch the oven to broil. Put the two trays of potato skins under the broiler for 2-3 minutes until lightly crisp. Keep a close eye on the potato skins during this broiling process. Flip the potato skins over and broil again for 2-3 minutes. Remove both trays from the oven.
- Generously sprinkle cheddar cheese and bacon pieces within each potato skin. Briefly return the trays to the broiler. Once the cheese has melted and the bacon sizzles remove from the oven. This is a quick process so keep an eye on your loaded potato skins.
- Immediately garnish with sliced green onion. Serve hot alongside a condiment bowl filled with sour cream or ranch dressing. Enjoy!
- For lighter, thinner, crispier potato skins – scoop out more flesh.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner, Lunch
- Method: Oven
- Cuisine: American
Keywords: loaded potato skins, potato skin recipe