Loaded Potato Skins
These crispy baked potato skins bring restaurant-style flavor to your home with simple ingredients and a quick melt-and-serve finish.
Servings: 12 servings
Equipment
Ingredients
- 6 small baking potatoes
- 2 tablespoons unsalted butter , melted
- ¼ teaspoon salt
- 3 tablespoons bacon bits
- ¾ cup shredded cheddar cheese blend
- 2 green onions , thinly sliced
Instructions
- Preheat the oven to 425°F. Scrub potatoes, poke them with a fork and bake for 40-50 minutes or until tender. Cool until they're easy to handle.
- Cut the potatoes in half lengthwise and scoop out the potato leaving a ¼-inch thick shell. Reserve the insides for another recipe.
- Stir together melted butter and salt and brush on both sides of the potato skins. Place them cut side down on a rimmed baking sheet. Bake for 15 minutes. Turn the potatoes over and bake for an additional 5 minutes.
- Remove the potatoes from the oven, fill each skin with cheese and bacon, and return to the oven for 5 minutes to melt the cheese. Garnish with green onions.
Notes
- Use the leftover scooped-out potatoes in other recipes. Freeze in a zippered bag until ready to use.
- Crisp up loaded potato skins by placing them under the broiler. Watch closely to ensure they don't scorch.
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 152mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg