Loaded Potato Skins Cheddar Beef (Print)
Crispy potato skins filled with cheddar and beef bacon, topped with sour cream and fresh scallions.
# Ingredient List:
→ Potatoes
01 - 4 large russet potatoes
→ Toppings
02 - 5 oz beef bacon, chopped
03 - 1 cup sharp cheddar cheese, shredded
04 - ¼ cup sour cream
05 - 2 scallions, thinly sliced
06 - 2 tbsp fresh chives, chopped
→ Seasonings & Oils
07 - 2 tbsp olive oil
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Scrub potatoes thoroughly and pat dry. Pierce each potato several times with fork.
03 - Rub potatoes with 1 tbsp olive oil and ¼ tsp salt. Place directly on oven rack. Bake 40-45 minutes until tender and skins are crisp.
04 - Cook beef bacon in skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towel-lined plate.
05 - Remove potatoes from oven. Cool 10 minutes until safe to handle. Slice each potato in half lengthwise.
06 - Using spoon, carefully scoop out most of flesh, leaving ¼-inch border.
07 - Brush inside and outside of each skin with remaining olive oil. Season with pepper and pinch of salt. Place skins cut side up on baking sheet.
08 - Return to oven and bake 7-10 minutes until edges are golden brown.
09 - Sprinkle cheddar cheese evenly inside each skin. Top with crispy beef bacon.
10 - Return to oven for 3-4 minutes until cheese is melted and bubbly.
11 - Remove from oven. Top each potato skin with dollop of sour cream, sliced scallions, and chives. Serve warm.
# Expert Suggestions:
01 -
- That irresistible combination of crispy salty skin and melted cheese hits every comfort food craving
- They reheat beautifully so you can prep ahead and still have warm appetizers when guests arrive
02 -
- Dont skip that first bake of the whole potatoes or your skins will turn out floppy and disappointing
- Leaving too much potato flesh makes them heavy while leaving too little causes the skins to collapse
03 -
- Save the scooped out potato flesh for breakfast hash or mashed potatoes the next day
- Let the potatoes cool just enough to handle but still warm when scooping for easier flesh removal