These Loaded Potato Skins are baked to crispy perfection and topped with bacon, cheese and sour cream for a mouthwatering appetizer everyone loves. They make the perfect comfort food at home, as well as a fabulous Game Day appetizer.
Keyword: potato skins
3russet potatoesmedium-large size
2cupsmozzarella cheeseshredded or grated
Preheat oven to 400°F. Set aside a large rimmed baking sheet.
Wash potatoes and then rub with canola oil and salt.
Bake for 45 minutes in the upper middle part of the oven.
While the potatoes are baking, fry the bacon strips over medium heat until they start to get crispy. Remove to a paper towel lined plate and reserve.
Remove potatoes from oven and allow to cool for 10 minutes. Meanwhile, raise the oven temperature to 425°F.
Slice the potatoes lengthwise and scoop out the centers of the potato with a spoon or melon baller, leaving a 1/4-inch of potato flesh around the skin.
Brush the potato skins with canola oil and return to the baking sheet skin-side down.
Bake at 425°F for 7-8 minutes, then flip the skins and bake another 7-8 minutes.
Remove from the oven
Top with optional fresh herbs/green onions. Serve and enjoy!
You can make potato skins ahead of time, just don’t add sour cream or green onions. Store them in an airtight container in the fridge or freezer, and reheat for 20-30 minutes in the oven.