This recipe provides instructions for making classic and incredibly satisfying Loaded Potato Skins with Bacon and Cheddar cheese. This popular appetizer or snack transforms simple baked potato halves into flavorful bites loaded with creamy potato filling, crispy bacon, and melted cheddar cheese. They are perfect for game days, parties, or any casual gathering where a hearty and delicious finger food is desired. The process begins with baking whole potatoes until they are tender. Once slightly cooled, the potatoes are halved lengthwise, and the majority of the potato flesh is carefully scooped out, leaving a sturdy skin to act as a vessel. This scooped-out potato is then mashed and typically mixed with creamy ingredients like sour cream or cream cheese, butter for richness, and seasonings such as salt, pepper, garlic powder, and onion powder. Crispy cooked bacon, crumbled into small pieces, is a key component of the filling, adding a salty and smoky flavor. A generous amount of shredded cheddar cheese is also incorporated into the potato mixture, adding a sharp and melty element. The creamy, cheesy, and bacon-filled potato mixture is then spooned back into the hollowed-out potato skins, often mounded high. The stuffed potato skins are then baked a second time until they are heated through, the cheese is melted and bubbly, and the skins become slightly crispy. Often, additional shredded cheddar cheese and crumbled bacon are sprinkled over the top before the second bake for an extra layer of flavor and visual appeal. Once baked, loaded potato skins are typically served warm and can be garnished with a dollop of sour cream, a sprinkle of fresh green onions or chives for a fresh bite, or a dash of your favorite hot sauce for some heat. They are a versatile appetizer that can be customized with various cheeses, meats, and toppings to suit different tastes. The image shows a baking sheet filled with numerous halved baked potatoes that have been scooped out and refilled. The filling appears to be a mixture of mashed potato and cheese, topped with melted orange cheddar cheese and crumbled crispy bacon. The potato skins are golden brown and slightly crispy.
The texture of Loaded Potato Skins with Bacon and Cheddar is a delightful combination of crispy and slightly chewy potato skins, and a soft, creamy, and fluffy filling loaded with melted cheese and the satisfying crunch of bacon.
The flavor profile is rich and savory, featuring the earthy taste of baked potato, the creamy tanginess from sour cream or cream cheese, the salty and smoky flavor of bacon, and the sharp and melty taste of cheddar cheese. The seasonings like garlic and onion powder enhance the overall savory experience.
Loaded Potato Skins with Bacon and Cheddar are baked potato halves that are scooped out, their flesh mixed with sour cream (or cream cheese), butter, cheddar cheese, and bacon, then stuffed back into the skins, topped with more cheese and bacon, and baked again until hot and the cheese is melted and bubbly.
The preparation involves baking potatoes, scooping out the flesh, mashing it with sour cream (or cream cheese), butter, some of the cheddar and bacon, stuffing the mixture back into the skins, topping with remaining cheddar and bacon, baking again, and then garnishing.
Ingredients:
- 6 medium russet potatoes, scrubbed
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream (or 4 ounces cream cheese, softened)
- ¼ cup unsalted butter, melted
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons chopped fresh green onions or chives, for garnish (optional)
- Sour cream or hot sauce, for serving (optional)
Equipment:
- Baking sheet
- Fork
- Sharp knife
- Large mixing bowl
- Potato masher or fork
- Spoon
Instructions:
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Place them directly on the baking sheet or on a wire rack. Bake for 45-60 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Cook the Bacon: While the potatoes are baking, cook the bacon until it is crispy. Remove it from the skillet and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces.
- Cool Slightly: Remove the baked potatoes from the oven and let them cool slightly until they are cool enough to handle but still warm.
- Prepare the Skins: Using a sharp knife, carefully slice each potato in half lengthwise. Gently scoop out most of the potato flesh, leaving a thin layer (about ¼ inch) attached to the skin to maintain its shape. Place the hollowed-out potato skins back on the baking sheet.
- Mash the Potato Filling: Place the scooped-out potato flesh in a large mixing bowl. Add the melted butter, sour cream (or softened cream cheese), ½ cup of the shredded cheddar cheese, and half of the crumbled bacon. Mash the mixture until it is smooth and creamy. Season with salt, pepper, garlic powder, and onion powder. Mix well to combine all the ingredients evenly.
- Stuff the Potato Skins: Spoon the mashed potato mixture generously back into the hollowed-out potato skins, mounding it high.
- Top with Cheese and Bacon: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the stuffed potatoes. Sprinkle the remaining crumbled bacon over the cheese.
- Bake Again: Return the baking sheet with the stuffed potato skins to the oven. Bake for another 10-15 minutes, or until the filling is heated through and the cheese on top is melted, golden, and bubbly, and the skins are slightly crispy.
- Garnish and Serve: Remove the loaded potato skins from the oven. Garnish with chopped fresh green onions or chives, if desired. Serve warm with a dollop of sour cream or hot sauce on the side, if desired.
Enjoy these classic Loaded Potato Skins with Bacon and Cheddar! They are a perfect appetizer or snack that is always a hit. Feel free to customize the cheese or add other toppings like sautéed onions or chiles for variety.