Loaded Potato Skins
Crispy potato shells filled with savory toppings like melted cheese, crispy bacon, and tangy sour cream, perfect for game day snacking or appetizers.
Loaded Potato Skins
Ingredients
- 8 small russet potatoes
- ¼ cup olive oil
-
3/4 tsp Johnny’s Seasoning Salt
- ½ tsp ground pepper
- 8 strips bacon
- 2 cups cheddar cheese
- ¼ cup chives
- Sour cream for serving
Directions
Scrub wash and pierce potatoes with a fork or knife. Rub potatoes with olive oil, bake at 400°F for about 20 mins until fully cooked.
- In a skillet, cook bacon over medium heat until both sides are crispy. Remove from heat, let cool completely then crumble the bacon.
- When potatoes are done, make sure they cool off, then cut in half. You can then scoop out the insides with a spoon, leaving 1/4-inch potato layer
- Increase the oven temperature to 450°F for baking. Brush skins with olive oil, and sprinkle with Johnny’s Seasoning Salt. Bake for 10 mins on each side starting with skin side down until crispy. After they are done, remove from the oven and let cool for 10 minutes.
- Add pepper and an additional sprinkle of Johnny’s Seasoning Salt to the skin side of the potatoes. Fill each skin with 2 tbsp cheddar cheese and a sprinkle of crumbled bacon. Broil for 2 mins until the cheese bubbles.
- After broiling, garnish with chives on top and serve with sour cream. Enjoy!