Loaded Potato Skins are a popular and crowd pleasing appetizer or snack, especially in my house! To start, you need to have already baked the potatoes ( Very simple, Poke holes into the potatoes with a fork, bake in the oven for 50-60 minutes on 375 and then let cool off! You can see an in-depth description in my previous post Yummy Baked Potatoes )
Now that you have your Baked Potatoes, lets begin!
Pre-heat Oven to 425F
– 8 Baked Potatoes
– 1/2 Stick of Butter
– 1/2 Cup to 1 Cup Bacon Bits or Fresh Bacon Diced up
– 8oz of Shredded Cheddar Cheese ( Colby Jack, etc work just as good )
– Garlic Powder
– OPTIONAL: Sour Cream
– OPTIONAL: Chives
Once your Baked Potatoes have cooled down, slice them in half length-wise. Don’t worry about having to slice them perfectly, it is not a big deal.
Using a small spoon, remove a majority of the flesh of the potato. Thanks to trial and error, do not try to “scoop” out, “shave” the potato’s flesh out with the side of spoon. You should make a depth of about 1/4-1/2 inch into the potato.
Melt your butter, mix in a little bit of Garlic, Salt, & Pepper. ( Don’t go over with the salt like some people did *cough*, although you can wipe it off after its cooked)
Brush the butter mixture onto the skin and flesh of the potato, laying the potatoes skin side up onto your baking sheet. Bake for 15 minutes.
Remove your potatoes from the oven, turn them over(Skin side facing down). Put them back into the Oven for 5 minutes.
After baking for 5 minutes, take them out and load them with your Cheese & Bacon Bits, filling up the depth you shaved out. Put back into the oven for another 4-6 minutes, or until your cheese is melted and gooey to your preference.
Voila! Your potatoes are finished, you can top them with chives and sour cream, or choose to just dip them into the cream. Some of the potatoes aren’t filled all the way, I left them less full to try them with Taco Meat, which was actually amazing together.
Enjoy your Potato Skins!