Loaded Potato Skins
Nutritional Information
Crispy potato skins loaded with cheese, bacon, and green onions. Perfect game day appetizer.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 larges russet potatoes
- 6 strips bacon
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 2 green onions green onions, sliced
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Preheat oven to 425°F. Pierce potatoes with a fork and bake 45-60 minutes until tender.
Cook bacon until crispy, then crumble. Set aside.
Cool potatoes, then cut in half lengthwise. Scoop out flesh, leaving 1/4 inch shells.
Brush potato skins with melted butter and season with salt, pepper, and paprika.
Bake skins 10 minutes until crispy and golden.
Fill with cheese and crumbled bacon. Bake 5 minutes more until cheese melts.
Top with sour cream and green onions before serving.
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