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Crispy Loaded Potato Skins Recipe

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This recipe for Crispy Loaded Potato Skins is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8-10 small russet potatoes, scrubbed well
¼ cup olive oil, plus more for brushing
4 tbsps.coarse Kosher salt, plus additional as needed
Freshly ground black pepper
8 oz. freshly grated sharp cheddar cheese
6 slices bacon, cooked until crispy, then crumbled
3 green onions, sliced
¾ cup sour cream

Directions:
Directions:
Preheat oven to 425º F. Scrub potatoes well, then dry with paper towels. Drizzle with olive oil and sprinkle with salt, rubbing each potato to make sure they are evenly coated. Bake 45-60 minutes until the potatoes are soft when squeezed with an oven mitt. Slice each potato in half when it is cool enough to handle and use a spoon to carefully scoop out the inside s of each potato half, leaving about a 1/4-inch border of potato skin and flesh for each shell. Brush the inside of each potato skin with olive oil and season with a little more salt and freshly ground black pepper. Increase the oven temperature to 450º F, then bake another 10 minutes on one side before flipping them over and baking for another 10 minutes on the other side until they are crispy. Sprinkle grated cheese and crumbled bacon over the potato skins, then place them back in the oven under the broiler until cheese is melted and bubbly. Sprinkle with the sliced green onions and serve with the sour cream.

 

 

 

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