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Crispy Loaded Potato Skins with Bacon and Cheddar

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A quick and easy appetizer featuring crispy potato skins loaded with smoky bacon, sharp cheddar, and a creamy sour cream filling. Perfect for game nights, casual gatherings, or a satisfying snack.

Ingredients

Scale
  • 4 medium baking potatoes (Russet or Idaho)
  • 6 slices thick-cut bacon (Applewood smoked recommended)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil or vegetable oil
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: jalapeño slices, diced tomatoes, smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub 4 medium baking potatoes. Pat dry and prick each potato a few times with a fork.
  3. Bake the potatoes directly on the oven rack for about 50-60 minutes until tender.
  4. Remove potatoes from oven and let cool for 10-15 minutes until safe to handle.
  5. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving about ¼ inch of potato on the skin.
  6. Set the potato flesh aside for another use or mash it with butter for a side dish.
  7. Brush the potato skins with melted butter and olive oil. Sprinkle with garlic powder, salt, and pepper.
  8. Place the skins skin-side down on a baking sheet lined with foil or parchment paper (use a wire rack underneath if available).
  9. Bake skins at 425°F (220°C) for 15-20 minutes until golden and crispy.
  10. While skins bake, cook bacon until crispy, drain on paper towels, and crumble once cool.
  11. In a bowl, mix crumbled bacon, shredded cheddar, sour cream, salt, and pepper.
  12. Remove skins from oven and flip skin-side up. Spoon the bacon-cheddar mixture evenly into each skin.
  13. Return to oven and bake for another 10-12 minutes at 425°F (220°C) until cheese is melted and bubbly.
  14. Garnish with sliced green onions and optional toppings like jalapeños or diced tomatoes.
  15. Serve warm.

Notes

For extra crispiness, dry the scooped skins thoroughly before brushing with butter and oil. Use a wire rack when baking if possible. If skins aren’t crispy enough, broil for the last 2 minutes watching closely to avoid burning. Avoid overcrowding the baking sheet to ensure proper air circulation. Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350°F for 10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: potato skins, bacon, cheddar, appetizer, snack, crispy, game night, easy recipe

Find it online: https://elvafood.com/crispy-loaded-potato-skins-with-bacon-and-cheddar-easy-recipe-for-perfect-appetizers/