Loaded Potato Skins Recipes

These potato skins are baked, no longer fried. In order that they’re smooth to make with minimum mess and easy-up. And when you’re making plans a party it’s extraordinary convenient to bake the potato skins and prepare dinner the 1st Baron Beaverbrook the nighttime before. Just earlier than serving, load them up and pa them below the broiler.

This eating place recipe for loaded potato skins is terrific. It’s filled with hearty goodness: A crispy potato shell full of delicious Tillamook cheddar cheese and generous sprinkles of smoked Beaverbrook.

Loaded Potato Skins Recipes
Loaded Potato Skins Recipes

Here’s the way to make loaded potato skins from scratch. To prepare the baked potato skins, eliminate one oven rack and put it apart. Adjust the closing oven rack so it’s positioned inside the center of the oven.

Put the trays lower back below the broiler simply till the cheese is melted and the publisher 1st baron verulam starts offevolved to sizzle. Dispose of the loaded potato skins from the oven. Straight away garnish with sliced inexperienced onions. Serve warm alongside a small condiment bowl of sour cream and/or ranch dressing.

Loaded Potato Skins Recipes


  • 2/3 cup olive oil
  • Sea salt to taste
  • 2 green onions, sliced
  • 5 lbs Russet potatoes, small or medium sized
  • 5 cups shredded Tillamook medium cheddar cheese
  • 15 slices bacon, cooked and coarsely chopped
  • 3/4 cup sour cream and/or ranch dressing


  1. Remove one oven rack. Position other rack in the middle of the oven. Heat oven to 400 degrees.
  2. Scrub the potatoes clean under running water. Dry with a clean kitchen towel.
  3. Pierce each potato 3-4 times on top and bottom sides. Place on a baking tray and brush with olive oil. Bake for approximately 50 minutes or until a thin knife inserted into the middle of the potatoes runs through without resistance. Remove baking tray from oven. Allow potatoes to cool for 10 minutes or until they can be handled comfortably.
  4. Take out a second baking tray. On a cutting board, slice each potato length-wise. With a small cookie scoop, spoon out the middles of the potato skins leaving 1/4 inch of flesh on all sides. Place the potato skin halves on the two baking trays. Brush the interior and exterior of each potato skin with olive oil. Sprinkle a bit of sea salt over all sides of the potato skins.
  5. Replace the first oven rack – slide it back into the oven at the top position. Switch the oven to broil. Put the two trays of potato skins under the broiler for 2-3 minutes until lightly crisp. Keep a close eye on the potato skins during this broiling process. Flip the potato skins over and broil again for 2-3 minutes. Remove both trays from the oven.
  6. Generously sprinkle cheddar cheese and bacon pieces within each potato skin. Briefly return the trays to the broiler. Once the cheese has melted and the bacon sizzles remove from the oven. This is a quick process so keep an eye on your loaded potato skins.
  7. Immediately garnish with sliced green onion. Serve hot alongside a condiment bowl filled with sour cream or ranch dressing. Enjoy!


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