Loaded Potato Skins
Crispy baked potato halves topped with melted cheddar, bacon bits, sour cream, and fresh chives. A classic appetizer that's hearty, indulgent, and perfect for game day.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 4 medium russet potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1.5 cups sharp cheddar cheese, shredded
- ¾ cup bacon bits
- ½ cup sour cream
- 3 tbsp fresh chives, chopped
- 2 tbsp green onions, sliced
Instructions
- 1
Preheat oven to 400°F. Scrub potatoes clean and pat dry.
- 2
Prick each potato several times with a fork to allow steam to escape.
- 3
Place potatoes on a baking sheet and bake for 20–25 minutes until tender when pierced.
- 4
Remove from oven and let cool for 5 minutes until safe to handle.
- 5
Cut each potato in half lengthwise. Scoop out the center, leaving a thin shell.
- 6
Brush the skin side with olive oil and season with salt and pepper.
- 7
Return skins to the baking sheet, skin-side up.
- 8
Divide shredded cheddar and bacon bits evenly among the potato skins.
- 9
Bake for 8–10 minutes until cheese is melted and bubbly.
- 10
Top each skin with a dollop of sour cream, fresh chives, and green onions. Serve immediately.
Tools you’ll need
- baking sheet
- fork
- sharp knife
- spoon
- pastry brush
- oven
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