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Crispy Loaded Potato Skins Supreme

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Crispy loaded potato skins baked twice for extra crispness, filled with a cheesy, bacon-studded potato mixture and topped with sour cream and green onions. Perfect for snacks, parties, and game nights.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900g)
  • 4 slices thick-cut bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese (225g)
  • 1/2 cup sour cream (120ml)
  • 2 tablespoons unsalted butter, melted (30g)
  • 2 green onions, thinly sliced
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for brushing (about 2 tablespoons)
  • Optional toppings: chopped jalapeños, diced tomatoes, or avocado slices

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes well under cold water and pat dry.
  2. Prick each potato several times with a fork to let steam escape during baking. Place them directly on the oven rack or on a baking sheet. Bake for 45-50 minutes until skin is crispy and the insides are tender when pierced with a fork.
  3. Remove potatoes from the oven and let them cool just enough to handle—about 15 minutes.
  4. Cut each potato in half lengthwise (you’ll have 8 halves). Using a spoon or melon baller, scoop out most of the potato flesh, leaving about 1/4-inch (6mm) thick shell so skins hold their shape. Reserve scooped-out flesh in a bowl.
  5. Brush the potato skins lightly with olive oil and sprinkle a pinch of salt and pepper inside. Place skins back on the baking sheet, skin side down, and bake for another 10 minutes to crisp up.
  6. Meanwhile, prepare the filling: Mash the reserved potato flesh with melted butter, sour cream, smoked paprika, salt, and pepper. Stir in half of the shredded cheese and crumbled bacon (reserve some for topping).
  7. Remove potato skins from the oven, spoon the filling evenly into each skin, and sprinkle the remaining cheese and bacon on top.
  8. Bake again at 400°F (200°C) for 10-15 minutes until cheese is melted and bubbly with golden spots.
  9. Remove from oven and garnish with sliced green onions and any optional toppings you like.
  10. Serve warm, ideally right away, for the crispiest experience.

Notes

Double baking the potato skins is key to achieving maximum crispiness. Let the skins cool slightly before filling to avoid sogginess. Use russet potatoes for best texture. For vegan or dairy-free versions, substitute sour cream and cheese with plant-based alternatives. Reheat leftovers in the oven at 375°F for 10 minutes to re-crisp.

Nutrition

Keywords: potato skins, loaded potato skins, crispy potato skins, bacon potato skins, cheesy potato skins, snack recipe, party appetizer

Find it online: https://norasfoods.com/crispy-loaded-potato-skins-supreme-recipe-easy-perfect-snack-idea/