Loaded Potato Skins
Loaded potato skins are crispy skins loaded with cheese and bacon. An easy recipe but the perfect appetizer or side dish for serving a family or yourself.
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Servings: 8 serving
Ingredients
- 4 russet potatoes
- 1/2 cup shredded cheddar cheese
- 8 tablespoon velveeta cheese sauce
- 4 slices bacon, chopped
- 8 dollops sour cream optional
Instructions
- Preheat the oven to 400-425℉. Some ovens won’t go above 400F but you’ll just need to add extra time.
- Clean the potatoes because you will be able to eat the skin.
- Now, pierce the potatoes with a fork a few times for venting.
- Place the potatoes on a baking sheet and bake 45-60 minutes depending on the size of the potato and how hot your oven is. When they are soft, allow them to cool for about 30 minutes or until you can safely handle them.
- While you’re waiting cook the bacon and chop it up into bits.
- Now, slice the potato down the middle the long way. Then carefully, scoop the insides out of each half. But, do not go all the way down to the skin. Leave some potato so that you can handle them.
- Fill the scooped potatoes with the Velveeta cheese sauce then top with shredded cheese and bacon bits.
- Place the loaded potato skins back into the oven for 20 minutes or until the cheese is melted. Remove the skins and let them cool because the inside cheese is extremely hot.
- Once cooled serve and enjoy.
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