Loaded Potato Skins
Loaded Potato Skins recipe are a super simple appetizer that results in a crispy skinned baked potato and filled with bacon, cheese, sour cream and chives!
Servings: 12 servings
Ingredients
- 6 small to medium sized Wada Farms Russet Potatoes washed and pat dry
- 8 ounces shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 1/4 cup unsalted butter half of a stick, melted
- 2 tbsp garlic salt to taste
- sour cream for topping
- chives or green onion, chopped, for topping
Instructions
- Prepare: Wash and dry your potatoes. Next, preheat your oven to 400°. Slice your potatoes' in half, length wise placing on a baking sheet.
- Bake: Bake the potatoes for about 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.
- Mix the butter: mix the butter together with the garlic salt. Brush the inside of the potato with butter.
- Broil: Place the potato skins back into the oven under the broiler for 2-3 minutes. This will help crisp the potato.
- 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!
Video
Nutrition
Calories: 201kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 130mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 1mg