Loaded Crispy Potato Skins

Loaded Crispy Potato Skins

Loaded Crispy Potato Skins

Every little while it is okay to indulge and eat some sinful bites. This perfect gameday treat
makes a great appetizer or side dish worth every calorie. Enjoy while tailgating or watching
the big game at home.

Loaded Crispy Potato SkinsIngredients
8 russet potatoes (small to medium), scrubbed
olive oil
kosher salt
ground black pepper
1 1/2 cups grated cheddar cheese
8 slices bacon, cooked and chopped
sour cream and chopped chives, for serving

Loaded Crispy Potato Skins

Preheat oven to 400℉.
Prick potatoes all over with a fork. Rub with oil and season with salt and pepper.

Place potatoes on rimmed baking sheet covered with tin foil for easy cleanup.

Load Crispy Potato Skins

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 1/4 inch
border attached to skins.

Loaded Crispy Potato Skins

Brush both sides of potatoes with oil and season scooped-out side with salt and pepper.
Return to baking sheet.

Broil, turning once until skins are crisp and potato is golden, about 4-6 minutes per side.

Loaded Crispy Potato Skins

Divide cheese and bacon among potatoes and broil until cheese is melted about 1 to 2 minutes.

Loaded Crispy Potato Skins

Serve topped with sour cream and chives.

Loaded Crispy Potaot SkinsEasy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb
of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York
and Massachusetts. She and her staff provide services for small, intimate dinner parties as well
as large, full-scale events such as
 weddings and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki 
Loaded Crispy Potato Skins
 
Author:
Recipe type: Appetizer/Side Dish
Cuisine: American
Serves: 16
Ingredients
  • 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
Instructions
  1. photo of ingredients
  2. Preheat oven to 400℉.
 Prick potatoes all over with a fork. Rub with oil and season with salt and pepper.
  3. Place potatoes on a rimmed baking sheet covered with tin foil for easy cleanup.
  4. Roast until very soft and skin is crisp for about 60 to 75 minutes turning once halfway.
  5. Let cool.
  6. Heat broiler to high, Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached skins.
  7. Brush both sides of the potatoes with oil and season scooped out potato side with salt and
pepper. Place back on baking sheet.
  8. Broil, turning once until skins are crisp and potato is golden, about 4-6 minutes per side.
  9. Divide cheese and bacon among potatoes and broil until cheese is melted about 1 to 2 minutes.
  10. Serve topped with sour cream and chives.

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