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crispy loaded potato skins filled with melted cheddar, crumbled bacon, sour cream, and green onions on a wide platter, in a wide horizontal shot, on a casual table, natural light, shallow depth of field, landscape orientation

Loaded Potato Skins

Potato skins that are crispy and have melted cheese and bacon, with a little bit of sour cream.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 russet potatoes
  • 2 tbsp olive oil
  • 1.5 cups cheddar shredded
  • 6 slices bacon cooked and crumbled
  • 1/2 cup sour cream
  • 2 green onions sliced

Method
 

  1. Bake the potatoes at 400F for 45 minutes until tender, then cool slightly.
  2. Halve them and scoop out most of the flesh, leaving a shell.
  3. Brush the skins with oil and bake 10 more minutes until crisp.
  4. Fill with cheddar and bacon, bake 5 minutes to melt, then top with sour cream and green onions.

Notes

Save the scooped potato for mashed potatoes another night.