Crispy Loaded Potato Skins

5 from 2 votes

These Crispy Loaded Potato Skins are one of our favorite Game Day appetizers that is perfect for any party! Topped with sharp cheddar cheese, crumbled bacon bits, green onions, and served with sour cream for dipping, everybody raves about these savory bites!

Prep Time25

Cook Time1 22

Total Time1 47

Course: Appetizer

Cuisine: American

Servings: -8 Servings

Calories: 560kcal

Author: Amy Nash

Ingredients

8-10 small russet potatoes scrubbed well
¼ cup olive oil plus more for brushing
4 Tablespoons coarse Kosher salt plus additional as needed
Freshly ground black pepper
8 ounces freshly grated sharp cheddar cheese
6 slices bacon cooked until crispy, then crumbled
3 green onions sliced
¾ cup sour cream

Instructions

Preheat oven to 425°F. Scrub the potatoes well, then dry with paper towels. Drizzle with the olive oil and sprinkle with the salt, rubbing each potato to make sure they are evenly coated.
Bake for about 45-60 minutes until the potatoes are soft when squeezed with an oven mitt.
Slice each potato in half when it is cool enough to handle and use a spoon to carefully scoop out the insides of each potato half, leaving about a ¼-inch border of potato skin and flesh for each shell.
Brush the inside of each potato skin with a little additional olive oil and season with a little more salt and freshly ground black pepper.
Increase the oven temperature to 450 degrees F, then bake for another 10 minutes on one side before flipping them over and baking for another 10 minutes on the other side until they are crispy.
Sprinkle the grated cheese and crumbled bacon over the potato skins, then place them back in the oven under the broiler until the cheese is melted and bubbly.
Sprinkle with the sliced green onions and serve with the sour cream dolloped on top or in a bowl for dipping.

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