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Crispy Loaded Potato Skins with Cheddar and Bacon

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A quick and easy snack recipe featuring crispy russet potato skins loaded with melted sharp cheddar cheese and smoky bacon, perfect for parties or a comforting treat.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds / 900 grams)
  • 1 ½ cups shredded sharp cheddar cheese (about 170 grams)
  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons olive oil
  • ½ cup sour cream (about 120 ml), for serving (optional)
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking.
  3. Bake the potatoes directly on the oven rack for 45-60 minutes until tender when poked with a fork.
  4. Remove the potatoes and let cool for 10 minutes until warm but handleable.
  5. Cut each potato in half lengthwise. Use a spoon to carefully scoop out the soft potato flesh, leaving about ¼ inch (6 mm) of potato attached to the skin.
  6. Reserve the scooped potato flesh in a bowl. Add melted butter, salt, pepper, and garlic powder, then mash lightly to combine.
  7. Brush the potato skins with olive oil, both inside and out. Place them skin side down on a baking sheet and bake for 10 minutes at 400°F (200°C) to crisp up.
  8. Flip the skins over and fill each with a spoonful of the mashed potato mixture. Sprinkle generously with shredded cheddar and crumbled bacon.
  9. Bake again for 10-15 minutes until the cheese melts and bubbles and edges are golden brown and crisp.
  10. Remove from the oven and let cool for a few minutes. Garnish with sliced green onions and serve warm with sour cream on the side.

Notes

Use russet potatoes for best crispy skins. Bake potatoes whole first to dry out skins. Brush skins with olive oil before baking to enhance crispiness. Cook bacon until crisp to avoid soggy skins. Avoid overfilling skins to keep edges crispy. Reheat under broiler to restore crispness. For a leaner option, use turkey bacon and Greek yogurt instead of sour cream. Air-fry at 375°F for 8-10 minutes per side for extra crispiness.

Nutrition

Keywords: potato skins, cheddar, bacon, crispy snack, party appetizer, comfort food, easy recipe

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