Loaded Potato Skins

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 3 green onions, chopped
• 1 teaspoon paprika
• Salt and pepper to taste
• Cooking spray

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45 minutes, or until tender.
2. 2 Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins.
3. 3 Spray the skins with cooking spray and place them cut-side down on a baking sheet.
4. 4 Bake for another 10 minutes until crispy.
5. 5 Flip the skins, then top with cheese, bacon, and a sprinkle of paprika.
6. 6 Return to the oven until cheese is melted, about 5 minutes.
7. 7 Top with a dollop of sour cream and chopped green onions.
8. 8 Season with salt and pepper to taste before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add pulled BBQ chicken for a hearty twist.
• Use blue cheese crumbles for a tangy alternative to cheddar.

Substitutions

• Use turkey bacon for a leaner option.
• Substitute Greek yogurt for sour cream for a lighter touch.

Pairings

• Coleslaw
• Garlic bread
• Ice-cold beer

Nutrition

Tips

• For extra crispiness, brush the skins with a little olive oil before baking.
• Feel free to add other toppings like chives, diced tomatoes, or jalapeños.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked, filled potato skins for up to 1 month. Thaw overnight in the fridge, then bake as directed.

Serving Suggestions

• Serve with a side of fresh coleslaw.
• Pair with a crisp lager for a refreshing contrast.

FAQ