These loaded potato skins pair beautifully with a crisp green salad or tangy coleslaw, providing a refreshing contrast to the rich flavors. For a more substantial meal, consider serving them alongside grilled chicken or a hearty bowl of chili. A selection of dipping sauces, such as ranch or blue cheese, can also complement the dish, adding an extra layer of flavor.
Ingredients
| Ingredients |
Quantity |
| Large russet potatoes |
4 |
| Olive oil |
2 tablespoons |
| Salt |
1 teaspoon |
| Black pepper |
1/2 teaspoon |
| Shredded cheddar cheese |
1 cup |
| Cooked and crumbled bacon |
1/2 cup |
| Chopped green onions |
1/4 cup |
| Sour cream |
1/2 cup |
Directions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Potatoes: Wash and scrub the potatoes thoroughly, then dry them with a towel. Pierce each potato several times with a fork and rub them with olive oil, salt, and pepper.
- Bake Potatoes: Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
- Cut and Scoop: Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.
- Arrange on Sheet Pan: Arrange the potato skins on a sheet pan, skin side down. Sprinkle the insides with cheddar cheese and bacon.
- Bake Again: Return the pan to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Top and Serve: Remove from the oven and top with chopped green onions. Serve warm with a dollop of sour cream on each potato skin.
