Loaded Potato Skins
Twice-baked crispy potato boats filled with cheddar and bacon, then topped with cool sour cream and scallions.
Ingredients (serves 4)
- 4 potatoes
- 6 slices bacon
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 3 scallions
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Save this recipeInstructions
- 1
Heat the oven to 400°F, prick the potatoes, and bake directly on the rack for 45 to 50 minutes until tender.
- 2
Meanwhile, cook the bacon until crisp, about 8 minutes, then drain and crumble.
- 3
Halve the cooled potatoes lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell.
- 4
Brush the skins inside and out with melted butter, season with salt and pepper, and bake cut side up 10 minutes until crisp.
- 5
Fill each skin with cheddar and bacon and bake 5 more minutes until melted.
- 6
Top with sour cream and sliced scallions and serve warm.
