Loaded Potato Skins with Sour Cream

Loaded Potato Skins with Sour Cream

Crispy baked potato shells piled with melted cheese, bacon, and cool sour cream.

Total 1 hr 45 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Nut free

Allergens

Dairy, Red meat

Russet potatoes are baked until fluffy, hollowed out, and crisped twice to deliver a sturdy, golden shell. Loaded with cheddar, bacon, and scallions, these skins make a satisfying appetizer or game-day snack. A dollop of sour cream on top adds a cool, tangy contrast to the salty, crisp edges.

Ingredients

  • 4 russet potatoes, scrubbed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup scallions, thinly sliced
  • 1/2 cup sour cream, for serving

Method

  1. Preheat the oven to 400°F. Pierce the potatoes several times with a fork, rub with 1 tablespoon olive oil, and place directly on the oven rack.

  2. Bake the potatoes until tender when pierced with a knife.

  3. Remove the potatoes from the oven and let cool for 15 minutes until safe to handle.

  4. Slice each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato attached to the skin, and reserve the flesh for another use.

  5. Brush the inside and outside of each potato shell with melted butter, then sprinkle with salt and pepper.

  6. Arrange the skins cut-side up on a baking sheet and bake until the edges turn golden and crisp.

  7. Remove the skins from the oven and fill each with shredded cheddar and crumbled bacon.

  8. Return the skins to the oven and bake until the cheese is melted and bubbly.

  9. Top with sliced scallions and a dollop of sour cream before serving.

Rate this recipe

★ 4.6 (1)

Loaded Potato Skins with Sour Cream

Russet potatoes are baked until fluffy, hollowed out, and crisped twice to deliver a sturdy, golden shell. Loaded with cheddar, bacon, and scallions, these skins make a satisfying appetizer or game-day snack. A dollop of sour cream on top adds a cool, tangy contrast to the salty, crisp edges.

1 hr 45 min 4 servings 420 cal

Ingredients

  • 4 russet potatoes, scrubbed
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup scallions, thinly sliced
  • 1/2 cup sour cream, for serving

Method

  1. 1

    Preheat the oven to 400°F. Pierce the potatoes several times with a fork, rub with 1 tablespoon olive oil, and place directly on the oven rack.

  2. 2

    Bake the potatoes until tender when pierced with a knife.

  3. 3

    Remove the potatoes from the oven and let cool for 15 minutes until safe to handle.

  4. 4

    Slice each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato attached to the skin, and reserve the flesh for another use.

  5. 5

    Brush the inside and outside of each potato shell with melted butter, then sprinkle with salt and pepper.

  6. 6

    Arrange the skins cut-side up on a baking sheet and bake until the edges turn golden and crisp.

  7. 7

    Remove the skins from the oven and fill each with shredded cheddar and crumbled bacon.

  8. 8

    Return the skins to the oven and bake until the cheese is melted and bubbly.

  9. 9

    Top with sliced scallions and a dollop of sour cream before serving.