Loaded Potato Skins

These loaded potato skins are a crowd-pleasing classic—crispy, cheesy, and piled high with bacon. Perfect as a game day snack, party appetizer, or indulgent side dish, they strike the perfect balance between comfort food and finger food.

Ingredients:

• 6–8 russet potatoes

• Olive oil or avocado oil

• Kosher salt

• 1½–2 lbs mild cheddar cheese, freshly shredded

• 8–10 strips of bacon, cooked and crumbled

• Green onions or chives, for garnish (optional)

• Sour cream or French onion dip, for serving

Preparation:

1. Preheat oven to 400°F.

   
   

2. Wash and dry the potatoes thoroughly. Drizzle each with olive oil and rub to coat evenly. Sprinkle generously with kosher salt — it’s okay to be liberal here, as some salt will come off during scooping.

   
   

3. Place potatoes on a baking sheet and bake for about 1 hour, flipping halfway through, until they are fork tender.

   
   

4. Remove from oven and let potatoes cool until they’re safe to handle. While they cool, shred the cheese and cook the bacon until crispy, then crumble.

   
   

5. Slice each potato in half lengthwise. Use a spoon or ice cream scoop to carefully remove the insides, leaving a thin layer of potato attached to the skin.

   
   

6. Optional Step: For crispier potato skins, place them face-down on the baking sheet and bake for 5 minutes. Flip and bake face-up for another 5 minutes.

   
   

7. Fill each skin with a generous handful of shredded cheese and top with crumbled bacon.

   
   

8. Return to the oven for 5–7 minutes, or until the cheese is melted.

   
   

9. Garnish with chopped green onions or chives. Serve warm with cold sour cream or French onion dip on the side.