Description
Loaded potato skins are a quintessential appetizer beloved for their crispy exterior, fluffy interior, and the perfect balance of cheese, bacon, and potato. This recipe transforms simple Russet potatoes into a delectable treat that’s ideal for gatherings, game days, or as a comforting snack. Let’s break down the process into easy-to-follow steps for creating these irresistible loaded potato skins.
Ingredients
Scale
- 5 Russet potatoes
- Olive oil
- Kosher salt
- Bacon (amount as desired, typically 5-10 strips)
- Shredded cheddar cheese
- Optional: butter or oil, if preferred over bacon grease
- Optional for garnish: sour cream, chives, or green onions
Instructions
Preparing the Potatoes:
- Preheat your oven to 400°F (204°C). This high temperature is crucial for achieving a crispy skin.
- Clean the potatoes thoroughly under running water, then pat them dry with a paper towel. Ensuring the potatoes are dry helps the skin become crispier.
- Coat the potatoes lightly with olive oil. This not only adds flavor but also aids in crisping the skin. Sprinkle the potatoes with kosher salt evenly to enhance taste and texture.
- Puncture the potatoes with a fork a few times on each side. These small holes allow steam to escape, preventing the potatoes from bursting in the oven.
- Bake the potatoes for 45 minutes to 1 hour. The exact time may vary depending on the size of the potatoes. They should be tender inside when done.
Cooking the Bacon:
- While the potatoes are baking, fry the bacon in a pan until crispy. The number of bacon strips can be adjusted based on personal preference.
- Chop the cooked bacon into small pieces. This will be used as one of the toppings for the potato skins.
- Save the bacon grease. After cooking the bacon, reserve the grease in the pan. This will be used to coat the potato skins, adding a rich flavor. Alternatively, you can use butter or oil.
Preparing the Skins:
- Slice the baked potatoes lengthwise into halves. Allow them to cool enough to handle safely.
- Scoop out the middles, leaving about 1/4 inch of potato flesh attached to the skin. This step is crucial for creating the perfect balance between the crispy skin and the soft interior.
- Lightly coat the potato skins with the reserved bacon grease. If you prefer a lighter option, melted butter or olive oil can be used instead.
- Fill the skins with shredded cheddar cheese and the chopped bacon. The cheese should be generous, and the bacon evenly distributed for maximum flavor.
Broiling the Potato Skins:
- Set your oven to broil. Adjust the oven rack so that the potato skins will be near the heat source but not too close to avoid burning.
- Broil the potato skins for about 8-10 minutes, or until the cheese is bubbly and starting to brown. Keep a close eye on them, as broiler temperatures can vary.
Serving:
- Once removed from the oven, let the potato skins cool for a few minutes before serving.
- Garnish with additional toppings if desired, such as a dollop of sour cream and a sprinkle of chives or green onions for a fresh contrast.