Loaded Potato Skins
To make Loaded Potato Skins, crisp baked potato shells, pack them with potatoes, bacon, and cheddar, and return them to the oven until hot and melty. They work because the skins get a second bake instead of giving up halfway.
These loaded potato skins crisp up baked potato shells, then pack them with more potato, bacon, and cheddar before a second trip through the oven. It's a good appetizer that doubles as a hearty snack.
They're a great game-day snack or party appetizer. Crisp the shells well the first time through the oven for the best texture.
Ingredients
- 4 large russet potatoes
- 1 cup bacon
- 1 cup cheddar
- 1/2 cup potatoes
- 2 tablespoons oil
- Salt and black pepper
Instructions
- 1Bake the potatoes until tender, then cool just enough to handle.
- 2Cut in half, scoop out most of the center, and brush the skins with oil and salt.
- 3Roast the shells again until crisped and lightly golden.
- 4Fill with the potatoes, bacon, and cheddar.
- 5Return to the oven just until melted and finish with any cool toppings you like.
Pro Tips
- The second bake is what turns potato skins into potato skins.
- Do not scoop too close to the edge or the shells tear.
- Serve them hot while the bottoms are still crisp.
Substitutions
Storage Instructions
Refrigerate for up to 3 days and reheat in a hot oven.
Make Ahead
Bake and scoop the potatoes ahead, then crisp and fill before serving.
Frequently Asked Questions
Can I make Loaded Potato Skins ahead of time?
Yes. Bake and scoop the potatoes ahead, then crisp and fill before serving.
How do I store leftover Loaded Potato Skins?
Refrigerate for up to 3 days and reheat in a hot oven.
Can I freeze Loaded Potato Skins?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Loaded Potato Skins?
Loaded Potato Skins works best with simple sides or toppings that support the main texture instead of competing with it.