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Crispy Loaded Potato Skins: The Ultimate Game Day Appetizer

Close-up of crispy potato skins loaded with melted cheese, sour cream, bacon, and green onions.
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Make pub-style loaded potato skins at home. This recipe focuses on achieving a crispy potato shell, loaded with sharp cheddar cheese, bacon, and topped with sour cream and green onions for a perfect party snack.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 8 slices cooked, crumbled bacon
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh green onions or chives

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and pierce each one several times with a fork.
  2. Rub the potatoes lightly with olive oil, salt, and pepper. Place them directly on the oven rack and bake for 50 to 60 minutes, or until the potatoes are tender when squeezed.
  3. Remove the potatoes from the oven and let them cool until you can handle them safely. Reduce the oven temperature to 425 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out most of the inside flesh, leaving about a 1/4-inch thick shell. Reserve the scooped potato for another use.
  5. Brush the inside and outside of the potato shells lightly with any remaining olive oil. Place the shells cut-side up on a baking sheet.
  6. Bake the empty shells for 10 minutes at 425 degrees Fahrenheit to help them crisp up.
  7. Remove the shells from the oven. Fill each shell generously with shredded cheddar cheese and crumbled bacon.
  8. Return the loaded shells to the oven and bake for another 8 to 10 minutes, or until the cheese is fully melted and bubbly.
  9. Remove from the oven. Top each potato skin with a dollop of sour cream and a sprinkle of fresh green onions before serving immediately.

Notes

  • For maximum crispiness, after scooping the flesh, you can lightly brush the inside of the shells with melted butter before the first 10-minute bake.
  • You can prepare the cooked bacon and chopped green onions ahead of time to speed up assembly.
  • These are best served right after the final bake when the cheese is melted and the shells are hot and crunchy.

Nutrition

Find it online: https://cookingzenith.com/crispy-loaded-potato-skins-recipe/