Description
These Loaded Potato Skins with Sour Cream are the ultimate appetizer or snack, featuring crispy potato skins topped with melted cheese, crispy bacon, and a dollop of tangy sour cream. Perfect for parties, game nights, or anytime you’re craving something indulgent, these potato skins are easy to make and absolutely delicious!
Ingredients
Scale
- 4 medium Russet potatoes
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- 2 green onions, thinly sliced
- 1/2 cup sour cream
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and scrub the potatoes, then pat dry. Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until tender. Let cool until safe to handle.
- Slice each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch attached to the skin. Save the scooped potato for another recipe.
- Brush the potato skins inside and out with olive oil, then season with salt and pepper. Arrange on a baking sheet, cut side down, and bake for 8-10 minutes. Flip and bake for another 8-10 minutes, until crisp.
- Remove the potato skins from the oven and sprinkle the insides with shredded cheese and crumbled bacon. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Top each potato skin with a dollop of sour cream and a sprinkle of sliced green onions. Serve immediately and enjoy!
Notes
- For extra crunch, add chopped jalapeños or diced tomatoes as toppings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Potato skins can be frozen before adding sour cream; reheat from frozen at 375°F (190°C) until warmed through.
- Prep Time: 10 minutes
- Cook Time: 65 minutes