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Crispy Loaded Baked Potato Skins: The Ultimate Game Day Snack

Four crispy potato skins loaded with melted cheese, bacon bits, and fresh green onions.
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Make the best crispy potato skins loaded with melted cheese, bacon, and green onions. This easy appetizer recipe is perfect for parties and game days.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup Monterey Jack cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup green onions, sliced
  • 1/2 cup sour cream (for serving)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and pierce each potato several times with a fork.
  2. Rub the potatoes with olive oil, salt, and pepper. Bake directly on the oven rack for 50 to 60 minutes, or until the skins are crispy and the insides are tender.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out most of the cooked potato flesh, leaving about a 1/4-inch thick shell. Place the scooped shells skin-side up on a baking sheet.
  5. Brush the inside and outside of the potato skins lightly with any remaining olive oil mixture, if desired, for extra crispiness.
  6. Bake the empty potato skins for 10 minutes to dry them out and make them crispier.
  7. Remove the skins from the oven. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the potato shells.
  8. Top the cheese with the crumbled bacon. Return the loaded potato skins 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. Garnish generously with sliced green onions before serving. Serve hot with a dollop of sour cream.

Notes

  • For extra crispy potato skins, you can lightly brush the inside of the scooped shells with melted butter before the second bake.
  • You can prepare the bacon and shred the cheese ahead of time to make assembly quicker.
  • These make great gluten free potato skins if you skip the bacon or use a certified gluten-free bacon.

Nutrition

Find it online: https://kitchenuser.net/crispy-loaded-potato-skins-recipe/