Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
Loaded Potato Skins are a super simple appetizer that results in a crispy skinned baked potato that’s filled with bacon, cheese, sour cream and green onions! They are always a game day favorite (or really anytime there is a gathering)!
Ingredients Needed for Loaded Potato Skins
– Wada Farms Russet Potatoes – Seasonings: Butter, Garlic Salt – Crispy Bacon – Sour Cream: If you are wanting to eat lighter, you can also use plain Greek yogurt. – Cheese: We prefer a sharp or mild cheddar, freshly shredded from the block! – Chives: You can also use green onions.
Prepare: Wash and dry your potatoes. Next, preheat your oven to 400°. Slice your potatoes’ in half, length wise placing on a baking sheet cut side down.
How to Make Loaded Potato Skins
Bake: Bake the potatoes for about 45 minutes to an hour until fork tender. Scoop: Using a small spoon, scoop out some of the potato flesh in the center, leaving a layer near the skin. This helps for the skin to be picked up without being flimsy.
How to Make Loaded Potato Skins
Mix the butter: In a small bowl, mix together the melted butter and garlic salt.
How to Make Loaded Potato Skins
Broil: Brush the inside of the potato with butter and pop the potato skins back into the oven under the broiler for 2-3 minutes. This will help crisp the potato.
How to Make Loaded Potato Skins
Add the toppings: Remove from the oven and add your shredded cheese. Place back under the broiler for 1-2 minutes until the cheese is nice and melted. Next, add the bacon. Top with sour cream and chives!
How to Make Loaded Potato Skins