How to Make Delicious Loaded Baked Potato Skins

Loaded baked potato skins are one of the best appetizers on the face of this Earth! I love this take on them, because not only are they loaded with creamy mashed potatoes, sharp cheddar cheese, and bacon, but they crisp up so well in the oven!

• Loaded with flavor! The method of twice baking the potatoes gives it the perfect soft texture!
• You can be versatile with your toppings! I add bacon, scallions, and cheese to mine. However, you can be adventurous and add shredded chicken, pulled pork, ribeye steak, you name it!
• They taste even better reheated, especially in an air fryer!

• Russet Potatoes– Russets make the best potato skins and the texture of the potato is best served for the mashed potato filling!
• Bacon– As I mentioned earlier, you can be adventurous and add any protein you’d like, but the salty crunch of the bacon compliments this appetizer so well!
• Cheese– It would be a crime not to add cheese to these! These skins have a combination of pepper jack cheese for the spice and classic cheddar for the sharpness!
• Milk & Heavy Cream– Using this combo allows for a creamy mashed potato when you twice bake your potatoes.

• Scoop your potatoes while it’s warm.
• If you have one at home, use a potato ricer to create the smoothest potatoes ever. Otherwise, a masher is just perfectly fine!
• For an additional touch to the potatoes, put them to broil for a few moments to get a crispier cheese texture!

Print Recipe

How to Make Delicious Loaded Baked Potato Skins

Author: Patrick Lee Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 67 mins Total Time 1 hr 17 mins

Cooking Temp: 400  F Servings: 4

Best Season: Suitable throughout the year

Description

Discover a simple and delicious way to elevate your potato skins! These skins are perfect for gameday, an easy appetizer, or a quick snack for the family!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 4 large Russet potatoes,
• 3 tbsp Salted butter
• Salt and pepper, to taste
• 1 1.5 cup Whole milk
• 1 cup heavy cream
• 1 tbsp sour cream
• ¹⁄₄ cup chopped chives
• 4 cups sharp cheddar cheese, shredded
• 2 cups pepper jack cheese, shredded
• 4 Bacon slices, diced and fully cooked
• ¹⁄₄ cup chopped green onion
• ¹⁄₂ cup parmesan cheese, freshly grated
• 1 tbsp avocado oil
• Sour cream for garnish

Instructions

1. Preheat your oven to 400 degrees.
2. Rinse your potatoes off in cold water.
3. Pat them dry with a paper towel.
4. Using a fork, poke holes all around your potatoes. This will allow them to cook thoroughly and evenly.
5. Coat the potatoes in your oil.
6. Season the potatoes with salt and pepper, and wrap them individually in aluminum foil.
7. Place the foil wrapped potatoes onto a baking sheet and into the oven for an hour.
8. Remove the potatoes from the oven and allow them time to cool.
9. In a medium sized pot, add your milk and heavy cream.
10. Season with kosher salt and heat on low. This will allow your milk and heavy cream to remain warm enough to melt the butter and combine with the potatoes.
11. Grab a large bowl.
12. Remove the foil from your potatoes and cut them in half maintaining the integrity of each half.
13. Using a small spoon, scoop out the potatoes into a large bowl until barely any potato is left.
14. Add butter and a little bit of the milk and cream mixture in at a time.
15. The mixture should be slightly creamy but thick.
16. Once you reach the correct consistency, season with salt and pepper to taste.
17. Add your chives and fold into the mashed potatoes.
18. With each potato skin, layer by adding pepper jack cheese to the base, your potatoes, and some cheddar cheese.
19. Place the skins onto a parchment lined baking sheet and place it back into the oven for 5-7 minutes, or until the cheese fully melts.
20. Remove from the oven and then garnish with sour cream, scallions, bacon bits, and freshly grated parmesan cheese.
21. Serve and enjoy!

Nutrition Facts

Servings 4

Keywords: snacks, appetizers, dinner, lunch

Rate this recipe