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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 creamy filling, perfect for parties and casual get-togethers.

Ingredients

Scale
  • 4 large russet potatoes, scrubbed clean
  • 6 slices bacon, cooked and crumbled
  • 1½ cups sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 3 green onions, thinly sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Sour cream (optional, for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes well to remove any dirt.
  2. Pierce each potato a few times with a fork, then place them directly on the oven rack or on a baking sheet. Bake for about 50 to 60 minutes until the skins are crisp and the insides feel soft when pierced with a skewer.
  3. Remove potatoes from the oven and let them cool about 15 minutes until safe to handle. Cut each potato in half lengthwise using a sharp knife.
  4. Scoop out the flesh carefully, leaving about ¼ inch (6 mm) of potato attached to the skin to keep them sturdy. Reserve the scooped-out potato for another use.
  5. Brush the insides and outsides of the potato skins lightly with olive oil and sprinkle with salt. Place them skin-side down on a baking sheet lined with parchment paper or a silicone mat.
  6. Bake the skins at 400°F (200°C) for 10 to 15 minutes until the edges turn golden brown and crispy.
  7. While the skins crisp up, mix the filling: In a bowl, combine cream cheese, shredded cheddar, crumbled bacon, and sliced green onions. Season with salt and freshly ground black pepper.
  8. Remove the skins from the oven, flip them skin-side up, and spoon the cheese and bacon mixture evenly into each skin, mounding it slightly.
  9. Bake again for another 10 minutes or until the cheese is melted and bubbly.
  10. Remove the loaded potato skins, let them cool slightly, then serve warm with a dollop of sour cream if desired.

Notes

Keep an eye on the skins during the final bake to prevent cheese from burning. For extra crispiness, broil for 1-2 minutes at the end but watch closely. Use room temperature cream cheese for a smooth filling. Avoid pre-shredded cheese with anti-caking agents for better melt quality. Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.

Nutrition

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

Find it online: https://fuzzyforker.com/crispy-loaded-potato-skins-with-bacon-and-cheddar-best-easy-appetizer-recipe/