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The Ultimate Loaded Potato Skins: Your New Favorite Appetizer

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  • Prep Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 45 Minutes
  • Yield: 8 Servings 1x
  • Category: Dinner

Description

How to make crispy loaded potato skins with melted cheddar, smoky bacon, and fresh chives that your whole family will devour.

Ingredients

Scale
  • Potato Base:
  • 4 large Russet potatoes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • Creamy Filling & Toppings:
  • 1 cup (4 oz) sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup full-fat sour cream
  • 2 tbsp unsalted butter, softened
  • 2 tbsp milk (whole or 2%)
  • Seasonings:
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • Fresh Garnishes:
  • 2 tbsp fresh chives, chopped
  • 2 green onions, thinly sliced

Instructions

  1. Bake Potatoes: Wash and pierce large Russet potatoes, then rub with olive oil and kosher salt. Bake at 400°F (200°C) for 45-60 minutes until fork-tender, creating the perfect base for your Loaded Potato Skins.
  2. Hollow Skins: Once potatoes are cool enough to handle, halve them lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border to create sturdy skins. Reserve the fluffy potato flesh in a mixing bowl.
  3. Create Filling: Mash the reserved potato flesh with softened butter, sour cream, milk, garlic powder, onion powder, and black pepper until creamy. Fold in half of the shredded cheddar and half of the crumbled bacon.
  4. Stuff & Bake: Spoon the creamy potato mixture back into the hollowed potato skins. Top generously with the remaining shredded cheddar and crumbled bacon. Bake at 375°F (190°C) for 15 minutes.
  5. Crisp & Melt: After baking, broil the Loaded Potato Skins for 2-3 minutes, watching closely until the cheese is bubbly and golden brown, and the edges are crispy. This ensures the ultimate texture.
  6. Garnish & Serve: Remove the Ultimate Loaded Potato Skins from the oven. Garnish immediately with fresh chopped chives and thinly sliced green onions. Serve warm and enjoy these irresistible appetizers with family and friends.

Notes

Watch broiler closely to achieve crispy edges and perfectly melted, golden cheese; avoid burning the skins.

Store cooled potato skins in an airtight container in the refrigerator for up to 3-4 days; avoid stacking them warm.

Substitute sharp cheddar with Monterey Jack, Colby, or smoked gouda for a delicious cheesy twist that melts well.

Serve Loaded Potato Skins immediately after garnishing, ensuring they are warm and the cheese is gooey and crispy.

Prep bacon and shred cheese up to two days ahead; assemble and bake just before serving for best results.

**Allergy Information:** Dairy

Find it online: https://tastetrend.net/the-ultimate-loaded-potato-skins-your-new-favorite-appetizer/