For the love of BACON. Oh, and of course, cheese.
Bacon Makes Everything Better
You can add bacon to pretty much anything and boost it to a new level. In my opinion, bacon helps make the world a better place. There is something relaxing and soothing when you hear the sizzle of bacon in the skillet. The aroma throughout the house awakens your senses making you feel all warm and fuzzy on the inside. Then, you’re automatically drawn into a blissful “bacon” state.
Metabolism and Loaded Baked Potatoes
In yesteryears, when my metabolism was running high, I could eat pretty much anything I wanted. Awwww, the good ole days! I would load up a large baked potato with small mounds of butter, cheese, bacon and of course, sour cream. To date, this is one food I still crave, although the consequences are manifested on my waistline and hips. It is quite disappointing that the foods I love and used to eat all the time are really not that good for me. Every now and then I do indulge. What would life be otherwise? Maybe skinnier. But, oh well.
Not Necessarily Light and Healthy – But Scrumptious
Enter … Loaded Potato Skins. I do feel a little bit better about eating these smaller portions. They are just as scrumptious, especially after you crisp up the skins in the oven. There is nothing necessarily light and healthy about these baked morsels of goodness. But I do promise this, once you’ve eaten one, you really won’t care how many calories you just consumed.
“Dish me up another one, please.”
Loaded Potato Skins – Whole Platters are Devoured
When I’ve made the Loaded Potato Skins for a get-together with friends, a whole platter would easily be devoured in less than five minutes. Note to self, “Next time, double the recipe. There’s never enough to satisfy these ravenous guests.”
Loaded Potato Skins are Easy and Basic
The Loaded Potato Skins are on the “easy” scale of cooking. You do have to plan ahead though with this recipe because there is quite a bit of oven time. But once the baking is done, all that’s left is to sprinkle some shredded cheese, add some crumbled bacon, some more bacon, and dollop it with sour cream. That’s it. Pretty basic and pretty dang simple. BUT, OH SO DELICIOUS!Print
Loaded Potato Skins
Who doesn’t love crispy potato skins loaded with shredded cheese and crumbled bacon? When you add dollops of tangy sour cream, you have the makings of a tantalizing dish.
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 min
- Total Time: 1 hour 10 minutes
- Yield: 20
- 5 lb bag of Russet Potatoes
- 2 tablespoons of Olive Oil
- Kosher Salt
- 2 tablespoons Butter
- 1 lb cooked bacon
- 2 cups shredded cheddar cheese
- sour cream for topping
- chopped chives
- Preheat the oven to 400 degrees. Scrub potatoes clean. Pierce each potato with a fork and rub them with olive oil. Sprinkle kosher salt on all sides of the potatoes. Bake for 40 to 50 minutes according to the size of the potatoes. When the skins are crisp and the flesh is tender remove from the oven and let cool.
- Cut the potato lengthwise and carefully scoop out the flesh using it for another use later. Leave around 1/4 of an inch of flesh on the skin.
- Melt the butter and brush on both sides of the potatoes. Add the potatoes skin side up on a cookie sheet and bake for 8 minutes. Using tongs, turn the potato skins over and return to the oven. Bake for another 5 minutes until potatoes are crisp and browned.
- Remove from the oven, sprinkle with grated cheese and crumbled bacon. Return to the oven and bake until the cheese is melted.
- Add a dollop of sour cream and chopped chives. Serve Immediately.
- Choose small to medium russet potatoes. The 5-pound bags tend to be smaller potatoes.
- Potato Skins can be made ahead of time. Prepare above as directed. Freeze and when ready to serve, thaw for at least one hour. Heat the oven to 350 degrees and reheat for 10 minutes.
- Serving Size: 2 potato skins
- Calories: 494
- Sugar: 2 g
- Sodium: 1400
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 88 mg