Loaded Potato Skins | Crispy, Cheesy, Bacon Appetizer #appetizer #appetizerrecipes #easyappetizer

Crispy, cheesy, bacon-loaded potato skins… the ultimate game day snack. 🥔🧀 Perfect for parties, holidays, or anytime you want comfort food that makes everyone happy.

📌 Today’s Verse: “Let your light shine before others, that they may see your good deeds and glorify your Father in heaven.” – Matthew 5:16

🥔 Loaded Potato Skins

Servings: 12 skins (6 potatoes)
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: ~1 hour 30 minutes

Ingredients

6 medium russet potatoes
45 ml olive oil (3 tbsp), divided
200 g shredded cheddar cheese (2 cups)
150 g cooked bacon, crumbled (about 6 slices)
3 green onions, thinly sliced (30 g)
120 g sour cream (½ cup)
1 tsp salt (5 g)
½ tsp black pepper (2 g)

🥄 Instructions

Preheat oven to 200°C (400°F). Scrub potatoes, pierce with a fork, rub with 1 tbsp oil and salt. Bake 50–60 minutes until tender. Cool slightly.

Slice potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer. Save scooped potato for mashed potatoes or soup.

Brush insides and outsides with remaining oil. Bake cut side down 10 minutes, flip, and bake another 5 minutes until crisp.

Fill each skin with cheese and bacon. Return to oven for 5–7 minutes until cheese is melted.

Top with green onions and sour cream. Serve immediately.

💡 Pro Tip: Bake the potatoes up to 2 days ahead and store whole in the fridge. Scoop, fill, and bake the day of to save time.

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💬 Question of the Day: Would you dip these in ranch, hot sauce, or load them with extra sour cream?

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What are you just now getting here? You’re late on your first day. Come on, let’s get started. The party starts in 45 minutes, so I already baked the potatoes. Come on, grab your knife. You’re going to start by slicing each of those potatoes in half lengthwise. Now, we’re going to scoop out the center, leaving just a little bit of flesh connected to the skin until they look like this. Now, we’re going to coat the inside and the outside with some melted butter. Now, we’re going to coat those with some pepper and some salt. Now, we’re going to toss those into a 425°ree oven, cut side down, for 8 minutes. Now, after those bake for 8 minutes, we’re going to flip them and cook them for an additional 8 minutes. And nothing in Granny’s kitchen goes to waste, so we’re going to use these for some mashed potatoes later. Now that these have a little bit of a crisp to them, we’re going to fill them with some cheese and our bacon. Yeah, we made bacon. Remember, you were late. Now, we’re to toss those back into the oven until that cheese is nice and bubbly. Even though you were late, I’ll still let you take credit for these.