This decadent dish is one of my favorites when I’m hosting friends or family. Loaded baked potato skins with sour cream are a crowd-pleaser and straightforward to prepare. Not only are they delicious, but they also allow for customization. You can make them as hearty or as light as you like. Today, I will walk you through the steps to achieve that crispy perfection, stuffed with incredible flavors.
To get started, I gather my ingredients. You will need large russet potatoes, olive oil, salt, shredded cheese (like cheddar), cooked and crumbled bacon, chopped green onions, and, of course, sour cream. Feel free to add any other toppings you enjoy, like jalapeños or extra herbs.
First, preheat your oven to 400°F (200°C). While that’s heating up, wash your potatoes thoroughly. It’s imperative to remove any dirt since you’ll be eating the skin. After washing, I dry them off and prick several holes in each potato with a fork. This step prevents them from bursting while baking.
I then rub each potato with olive oil and generously sprinkle them with salt. This not only flavors the skin but also ensures a crispy finish. I place them directly on the oven rack (a baking sheet underneath can catch drips, if you’re concerned) and bake for about 45-60 minutes or until they are tender. You can check this by inserting a fork; it should glide through effortlessly.
Once the potatoes are cooked, I remove them from the oven, letting them cool for a few minutes before handling them. When they are cool enough, I cut each potato in half lengthwise. Using a spoon, I carefully scoop out most of the flesh, leaving about a quarter-inch layer inside to maintain the structure. I save the scooped-out potato for another dish or even to make creamy mashed potatoes!
Now comes the fun part: assembling your potato skins. I brush the insides lightly with olive oil and season with salt and pepper. Next, I fill them with a generous amount of shredded cheese, followed by crumbled bacon. If you like, you can also add more toppings at this stage.
Next, I place the filled potato skins back in the oven, baking them for about 10-15 minutes until the cheese is melted and bubbly. The skins will become beautifully crispy during this time. Once they’re out of the oven, I let them cool for a minute before topping each with a dollop of sour cream and a sprinkle of chopped green onions for that extra pop of flavor.
Finally, I serve the loaded baked potato skins warm. They are perfect as an appetizer or a side dish and are always a hit at any gathering. I enjoy pairing them with a light salad or serving them alongside a more robust meal. Trust me, once you try these loaded baked potato skins with sour cream, they will become a regular in your cooking repertoire!
Loaded Baked Potato Skins with Sour Cream
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes, then prick them with a fork several times.
- Rub the potatoes with olive oil and sprinkle with salt.
- Bake the potatoes in the oven for about 45 minutes or until tender.
- Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out some of the flesh, leaving a thin layer of potato.
- Brush the insides of the potato skins with olive oil and season with salt and pepper.
- Place the skins back in the oven for an additional 10 to 15 minutes until they are crispy.
- Remove the skins from the oven and fill them with cheddar cheese and crumbled bacon.
- Return to the oven and bake for another 5 minutes, or until the cheese is melted.
- Serve hot with a dollop of sour cream and sprinkle with green onions.
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