Loaded Crispy Potato Skins
Author: Plan-it Vicki
Recipe type: Appetizer/Side Dish
Cuisine: American
Serves: 16
- 8 russet potatoes (small to medium in size), scrubbed
- olive oil
- kosher salt
- ground black pepper
- 1½ cups grated cheddar cheese
- 8 slices of bacon, cooked and chopped
- sour cream and chopped chives, for serving
- photo of ingredients
- Preheat oven to 400℉.
Prick potatoes all over with a fork. Rub with oil and season with salt and pepper.
- Place potatoes on a rimmed baking sheet covered with tin foil for easy cleanup.
- Roast until very soft and skin is crisp for about 60 to 75 minutes turning once halfway.
- Let cool.
- Heat broiler to high, Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached skins.
- Brush both sides of the potatoes with oil and season scooped out potato side with salt and
pepper. Place back on baking sheet.
- Broil, turning once until skins are crisp and potato is golden, about 4-6 minutes per side.
- Divide cheese and bacon among potatoes and broil until cheese is melted about 1 to 2 minutes.
- Serve topped with sour cream and chives.
Recipe by Plan-it Vicki at https://plan-itvicki.com/loaded-crispy-potato-skins/
3.5.3229