Hey there, Jason Griffith here! There are some dishes that simply define comfort food, and for me, Loaded Bacon Cheddar Potato Skins are at the top of that list. These crispy, cheesy, and utterly irresistible bites are a staple at gatherings, game nights, or any time you’re craving something truly satisfying. We’re talking about perfectly baked potato shells, generously filled with gooey melted cheese, savory bacon, and fresh green onions, all crowned with a dollop of cool sour cream. Get ready to master this iconic appetizer!
Why I Love This Recipe
There’s a reason loaded potato skins have been a beloved classic for decades—they’re simply incredible! I love how they offer that perfect balance of crispy texture from the skin, creamy interior from the potato flesh (even just a thin layer!), and the rich, savory flavors of bacon and cheddar. They’re fantastic for feeding a crowd, but equally perfect for a cozy night in. Plus, they look impressive but are surprisingly straightforward to make. If you’re into delicious, easy-to-share dishes, you might also be a fan of my Crockpot Nacho Dip that always disappears or even my Beer Cheese Dip for another party starter!
Ingredients
Here’s what you’ll need to create these fantastic loaded potato skins:
- 6 large Russet potatoes
- 1/2 cup shredded cheddar cheese (sharp or mild, your preference)
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions, plus extra for garnish
- 1/4 cup sour cream, plus extra for serving
- Salt and pepper, to taste
Swaps and Notes
- Potatoes: Russet potatoes are truly the best choice for potato skins due to their thick skin and fluffy interior. You want a potato that can hold its shape well after scooping.
- Bacon: Any type of bacon will work, but make sure it’s cooked nice and crispy before crumbling. Turkey bacon can be used for a lighter option.
- Cheddar Cheese: While cheddar is classic, feel free to experiment with other melting cheeses like Monterey Jack, Colby, or a blend of your favorites. A smoked cheese could add another layer of flavor.
- Sour Cream: Full-fat sour cream gives the best richness, but light sour cream or even plain Greek yogurt can be substituted for a healthier alternative.
- Green Onions: Chives would also be a great substitute for green onions, offering a milder onion flavor.
- Add-ins: Feel free to get creative! A pinch of garlic powder or onion powder in the potato flesh, a dash of paprika, or even a tiny amount of hot sauce could be added to the filling.
Steps for the Recipe
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the 6 large Russet potatoes. Use a fork to poke several holes all over each potato. This helps steam escape during baking and prevents them from bursting.
- Bake the Potatoes: Place the pierced potatoes directly on the oven rack. Bake for 45-60 minutes, or until they are tender when pierced with a fork. The cooking time will vary depending on the size of your potatoes.
- Cool and Scoop: Carefully remove the potatoes from the oven and let them cool slightly on a cutting board until they are comfortable enough to handle (about 10-15 minutes). Once cooled, cut each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh from each half, leaving about 1/4 inch of potato flesh attached to the skin. This thin layer helps the skin maintain its shape and provides some potato flavor.
- Season the Skins: Place the empty potato skins, cut-side up, on a baking sheet. Lightly sprinkle the insides of the skins with salt and pepper.
- Fill the Skins: In a small bowl, combine the shredded cheddar cheese and crumbled bacon. Evenly fill each potato skin with this mixture. Don’t be shy – load them up!
- Second Bake: Return the filled potato skins to the preheated oven. Bake for an additional 10-15 minutes, or until the cheese is beautifully melted and bubbly, and the edges of the potato skins are slightly crispy.
- Garnish and Serve: Carefully remove the potato skins from the oven. Immediately top each one with a generous sprinkle of chopped green onions and a dollop of sour cream.
- Enjoy! Serve hot and enjoy these incredibly delicious Loaded Bacon Cheddar Potato Skins!
Tips for Success
- Proper Potato Selection: Russets are key! Their starchy flesh bakes up light and fluffy, and their thick skins become wonderfully crispy.
- Don’t Over-Scoop: Leaving that 1/4 inch of potato flesh ensures the skin doesn’t become too thin and fall apart, and adds to the overall flavor and texture.
- Crispy Bacon is Crucial: The texture contrast of crispy bacon against the soft potato and gooey cheese is what makes these so good. Don’t skip cooking the bacon extra crispy.
- Season Liberally: Potatoes love salt, so don’t be afraid to season the insides of the skins well before adding the filling.
- Serve Immediately: Potato skins are definitely at their best when served hot and fresh, when the cheese is still melty and the skins are crisp.
Serving Suggestions and Pairings
These Loaded Bacon Cheddar Potato Skins are a fantastic appetizer on their own, perfect for any gathering. They also make a hearty side dish for grilled chicken or steak. For a complete comfort food spread, consider pairing them with another one of my easy family favorites like a Mexican Chicken and Rice Casserole. As for drinks, a cold beer, a classic soda, or even an iced tea would complement the rich flavors beautifully.
Storage and Leftover Tips
While best enjoyed fresh, leftover potato skins can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a baking sheet in a preheated oven (around 375°F/190°C) for about 10-15 minutes, or until they’re heated through and the cheese is bubbly again. Reheating in an air fryer also works wonderfully for extra crispness. Avoid microwaving, as it can make the skins soft.
More Recipes You Will Love
If you loved the classic comfort of these loaded potato skins, be sure to explore more delicious recipes on Chef Maniac!
- Looking for another hearty, comforting meal? My Easy Turkey Wings are always a hit.
- And for a fantastic start to your day, don’t miss my One-Pan Breakfast Bake—it’s a game-changer!
Final Thoughts
The Loaded Bacon Cheddar Potato Skins are a testament to the simple joy of combining well-loved ingredients. They’re undeniably delicious, incredibly satisfying, and always a crowd-pleaser. Whether you’re making them for a party or just a treat for yourself, they’re sure to bring a smile to everyone’s face.
I’d love to hear how these turn out for you! What are your favorite toppings for potato skins? Share your thoughts and culinary adventures in the comments below, or tag us on social media. And don’t forget to keep following Chef Maniac for more delicious inspiration! Happy cooking!
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