🍟 Crispy Loaded Loaded Potato Skins 🥓

A legendary pub-style appetizer that brings the ultimate game-day experience home! Whole Russet potatoes are baked until fluffy, hollowed out, brushed with melted butter, and roasted at high heat until the skins turn shatteringly crisp. They are finished with a mountain of melted cheddar, smoky crispy bacon, and cool sour cream. 😋✨

• ⏱️ Prep Time: 15 minutes

• 🍳 Cook Time: 1 hour 10 minutes (includes initial potato baking)

• 🍽️ Servings: 4-6 servings (makes 8 skins)

🛒 Ingredients

• 4 large Russet potatoes (scrubbed clean) 🥔

• 2 tablespoons unsalted butter (melted) 🧈

• 1 tablespoon olive oil 🛢️

• 1 teaspoon garlic powder 🧄

• 1.5 cups Cheddar cheese (shredded) 🧀

• 6 slices bacon (cooked until very crispy and crumbled) 🥓

• Salt and black pepper to taste 🧂

• 1/2 cup sour cream (for serving) 🥛

• 3 green onions (finely sliced for garnish) 🌱

👩‍🍳 Detailed Instructions

1. Bake the Base Potatoes: 🥔 Preheat your oven to 200°C (400°F). Pierce the scrubbed Russet potatoes all over with a fork. Rub the outside skins lightly with olive oil and a pinch of salt. Place them directly on the oven rack and bake for 50-60 minutes until they are completely fork-tender. Remove and let them cool for 10 minutes.

2. Hollow Them Out: 🔪 Slice each baked potato in half lengthwise. Using a spoon, gently scoop out the fluffy white flesh, leaving about a 1/4-inch thick shell of potato against the skin. Save the leftover scooped potato flesh for mashed potatoes later!

3. Get the Skins Crispy: 🔥 Turn the oven up to 220°C (425°F). In a small bowl, mix the melted butter and garlic powder. Brush the inside and outside of the potato skins generously with the garlic butter and season with salt and pepper. Place them skin-side up on a baking sheet and bake for 8 minutes. Flip them over (skin-side down) and bake for another 8 minutes until the edges are beautifully golden and crispy.

4. Load with Toppings: 🧀 Remove the crispy skins from the oven. Divide the shredded cheddar cheese and crumbled bacon evenly among the potato cavities. Return them to the oven for 4-5 minutes, or until the cheese is bubbling, melted, and completely gooey.

5. Garnish and Serve: 🍽️ Transfer the hot potato skins to a platter. Top each one with a generous dollop of cool sour cream and a scatter of fresh green onions. Serve immediately while roaring hot!