Loaded Potato Skins

Loaded Potato Skins

Class Recipes

Ingredients

  • 4 russet potatoes, scrubbed and dried thoroughly
  • extra-virgin olive oil
  • kosher salt
  • 4 oz. bacon, cut into 1/4" pieces
  • 1 c. shredded Cheddar
  • 1/2 c. sour cream
  • 2 green onions, thinly sliced

Instructions

1. Preheat oven to 425º. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 10 to 15 minutes.

2. Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.

3. When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove middle, leaving a 1/4" thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes per side.

4. Reduce oven temperature to 375º. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, a spoonful of sour cream, and green onions. Serve immediately.

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