Loaded Red Potato Skins
Elevate your appetizer game with these irresistibly crispy and cheesy Loaded Red Potato Skins! Made with tender roasted red potatoes, these bite-sized delights are scooped and crisped to perfection before being piled high with gooey melted cheddar cheese, smoky crumbled bacon, and fresh green onions. The combination of creamy potato centers and crispy edges makes them the ultimate crowd-pleaser, and a dollop of tangy sour cream takes each bite over the top. With just 15 minutes of prep and straightforward steps, this recipe is perfect for game day snacks, party appetizers, or even a casual family night. Whether you're hosting or indulging solo, these loaded potato skins are guaranteed to disappear fast!
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Recipe Information
Ingredients
- 6 medium-sized red potatoes
- 2 tablespoons olive oil
- 0.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 stalks green onions, sliced
- 0.5 cup sour cream
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the red potatoes thoroughly to remove any dirt. Pat them dry with a clean towel.
Place the potatoes on a baking sheet and coat them evenly with 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until they are tender and can be easily pierced with a fork.
Remove the potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.
Slice each potato in half lengthwise. Using a small spoon, carefully scoop out the center of each potato half, leaving about a 1/4-inch-thick shell. Reserve the scooped-out potato for another use (such as mashed potatoes).
Brush the insides and outsides of the potato skins with the remaining 1 tablespoon of olive oil. Sprinkle them with kosher salt and black pepper.
Place the potato skins back on the baking sheet, cut-side down, and bake for 8-10 minutes to crisp up the edges.
Remove the potato skins from the oven and flip them over so they are cut-side up. Sprinkle the insides evenly with shredded cheddar cheese and crumbled bacon.
Return the potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Take the loaded potato skins out of the oven and let them cool slightly. Sprinkle each one with sliced green onions for garnish.
Serve the loaded potato skins warm with a dollop of sour cream on the side for dipping.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 14.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4618 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
