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- 4 large russet potatoes - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 1 cup shredded sharp cheddar cheese - ½ cup cooked and crumbled turkey bacon (or vegetable bacon) - ½ cup sour cream - ¼ cup green onions, finely chopped - ½ cup diced tomatoes - Optional: jalapeño slices Using these ingredients ensures that your cheesy loaded potato skins are both tasty and satisfying. Russet potatoes are key since they are fluffy and perfect for baking. Olive oil helps the skins crisp up nicely. The garlic and onion powders add depth to the flavor. Don't forget to season well with salt and pepper. For toppings, sharp cheddar cheese gives a strong, rich flavor. Turkey bacon adds a savory crunch. You can swap it for vegetable bacon if you want a meatless option. Sour cream brings creaminess, while green onions and tomatoes add freshness. If you like heat, jalapeño slices are a fun touch. Gather these ingredients, and you are ready to make a snack that everyone will love! {{ingredient_image_2}} 1. Preheat the oven to 400°F (200°C). This step gets your oven hot for the perfect bake. 2. Rinse the potatoes under cold water. Dry them well with a kitchen towel. This helps the skin crisp up. 1. Rub the potatoes with olive oil. Make sure they are coated all over. 2. Sprinkle garlic powder, onion powder, salt, and black pepper on the potatoes. Cover all sides for great flavor. 3. Bake the potatoes directly on the middle rack. They need about 45-50 minutes. They are done when soft to a fork. 1. Take the baked potatoes out of the oven. Let them cool for about 10 minutes. 2. Slice each potato in half lengthwise. Use a spoon to scoop out some flesh. Leave a thin layer to keep them strong. 3. In a bowl, mix the scooped potato, half of the cheddar cheese, crumbled turkey bacon, and half of the green onions. Stir until blended well. 1. Spoon the filling back into the potato skins. Pack it in to keep them sturdy. 2. Top each filled skin with the rest of the cheddar cheese. This will melt nicely. 3. Place the filled potato skins on a baking sheet. Bake for another 10-15 minutes. Wait until the cheese is melted and bubbly. 4. After baking, let them cool a few minutes. Top with diced tomatoes, sour cream, and remaining green onions. For heat, add jalapeño slices if you like. To get crispy potato skins, follow these steps: - Use large russet potatoes; they have thick skins. - Poke holes all over the potatoes to let steam escape. - Rub them with olive oil and seasonings before baking. For scooping potatoes, I suggest: - Let the baked potatoes cool for a few minutes. - Cut them in half lengthwise for easy access. - Use a spoon with a rounded edge to scoop out the flesh without tearing. To boost flavor, try these ideas: - Add a pinch of paprika or cayenne for a spicy kick. - Mix in different cheeses like Monterey Jack or pepper jack for variety. For toppings, consider: - Diced avocado for creaminess. - Sliced olives for a briny twist. - Crispy onions for extra crunch. For presentation, I recommend: - Using a colorful plate or platter to serve the skins. - Garnishing with extra green onions and diced tomatoes. - Serving sour cream in a small bowl for dipping. Pair these tasty snacks with: - A fresh garden salad for a light side. - Cold drinks like iced tea or lemonade to balance the flavors. Pro Tips Choose the Right Potatoes: For the best texture and flavor, use large russet potatoes as they have a fluffy interior that complements the cheesy filling perfectly. Don’t Skip the Seasoning: Make sure to season the potato skins well with salt and pepper before baking to enhance their flavor throughout the dish. Customize Your Fillings: Feel free to get creative with the filling! Add ingredients like jalapeños, olives, or different cheese varieties for a unique twist on this classic recipe. Let Them Cool Slightly: After baking, allow the potato skins to cool for a few minutes before serving. This will help the toppings set and make them easier to handle. {{image_4}} You can easily make loaded potato skins vegetarian. Swap the turkey bacon for plant-based bacon. This gives you a similar taste without meat. Adding more veggies can also boost the flavor. Consider using bell peppers, mushrooms, or spinach in the filling. They add color and nutrition without sacrificing taste. Want some heat? Make a spicy version! Add diced jalapeños and a splash of hot sauce to the filling. It gives that extra kick many crave. Mixing different cheese types can also change the game. Try mozzarella for a gooey texture or pepper jack for added spice. Each cheese brings its own unique flavor. Why not take a trip around the world with your potato skins? For a Mexican twist, top them with salsa and guacamole. This adds freshness and zest to every bite. You could also go Italian. Use pesto and mozzarella for an Italian-inspired version. The creamy, herb-packed pesto makes each skin a delight to eat. To keep your cheesy loaded potato skins fresh, store them in the fridge. Place them in an airtight container. This will help prevent them from drying out. You can also use plastic wrap if you don’t have a container. These loaded potato skins last about 3 to 5 days in the fridge. When it comes to reheating, the oven works best. Preheat it to 350°F (175°C). Place the potato skins on a baking sheet. Heat them for about 10 to 15 minutes. This will help keep them crispy. You can also microwave them, but they may lose some crunch. To keep the skins crispy in the microwave, place a paper towel under them. Yes, you can freeze cheesy loaded potato skins! To freeze, let them cool completely. Wrap each skin tightly in plastic wrap. Then place them in a freezer-safe bag or container. This will keep them fresh for about 1 to 2 months. To defrost, remove them from the freezer. Let them sit in the fridge overnight before reheating. They will taste almost as good as fresh! Can I make cheesy loaded potato skins ahead of time? Yes, you can prepare the potato skins ahead. Bake the potatoes, scoop them, and store them in the fridge. When ready, fill them and bake again. This saves time and makes serving easy. What can I use instead of russet potatoes? You can use Yukon Gold potatoes. They are creamy and hold their shape well. Other options include red potatoes or sweet potatoes for a twist in flavor. Are cheesy loaded potato skins gluten-free? Yes, cheesy loaded potato skins are gluten-free. The ingredients used, like potatoes and cheese, do not contain gluten. Just make sure any toppings or sauces you add are also gluten-free. How to make them dairy-free? To make cheesy loaded potato skins dairy-free, swap the cheddar cheese and sour cream with plant-based alternatives. Vegan cheese and cashew cream work well and taste great. How do I know when potatoes are fully baked? You can tell potatoes are fully baked by poking them with a fork. If they feel soft and tender, they're done. You should not feel any hard spots inside. What is the best way to scoop out potato flesh without tearing the skin? Use a small spoon or a melon baller for scooping. Start from the edge and work your way in. Leave a thin layer of potato on the skin for support, so it stays sturdy. This post covered how to make cheesy loaded potato skins. I shared the key ingredients you need and the steps to create them. You also learned about options for toppings and variations. Remember that these skins are versatile and can fit many tastes. Store leftovers correctly for the best flavor. If you try these, have fun mixing flavors and toppings. Enjoy your tasty creations!

Cheesy Loaded Potato Skins Delight

Deliciously cheesy potato skins loaded with bacon and topped with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup cooked and crumbled turkey bacon
  • ½ cup sour cream
  • ¼ cup green onions, finely chopped
  • ½ cup diced tomatoes
  • to taste jalapeño slices (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure it’s hot enough for cooking the potatoes perfectly.
  • Rinse the potatoes under cold running water to remove any dirt, then dry them thoroughly with a kitchen towel. Using a fork, poke each potato several times to create holes, which allows steam to escape during baking, preventing bursting.
  • Rub each potato with olive oil, ensuring they are evenly coated. Sprinkle garlic powder, onion powder, salt, and freshly ground pepper over the potatoes, making sure to cover all sides.
  • Place the seasoned potatoes directly on the middle rack of the preheated oven. Bake for approximately 45-50 minutes, or until they feel soft and tender when pierced with a fork.
  • Carefully remove the baked potatoes from the oven and let them cool for about 10 minutes. Once they are manageable, slice each potato in half lengthwise. Using a spoon, scoop out a portion of the flesh, leaving a thin layer on the skin to maintain structure.
  • In a large mixing bowl, combine the scooped potato flesh, half of the shredded cheddar cheese, crumbled turkey (or vegetable) bacon, and half of the chopped green onions. Mix thoroughly until all ingredients are well incorporated.
  • Generously spoon the potato filling back into the hollowed skins, packing it in to keep the skins sturdy. Top each filled skin with the remaining cheddar cheese for that melty goodness.
  • Arrange the filled potato skins on a baking sheet. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
  • After removing from the oven, let the potato skins cool for a few minutes. Top each skin with diced tomatoes, a dollop of sour cream, and a sprinkling of the remaining green onions. If you enjoy a bit of heat, add jalapeño slices as a zesty finish.

Notes

Serve on a vibrant platter and offer sour cream on the side for dipping.
Keyword appetizer, bacon, cheesy, potato skins