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Loaded Potato Skins

Ingredients:

6 russet potatoes

Shredded cheddar cheese

Bacon of choice

Olive Oil

3 green onions

Sour cream

 

Utensils:

Knife

Cutting Board

Colander

Fork

Large pot with a lid

Spoon/Scoop/Melon Baller

Parchment lined baking sheet

Recipe Instructions


Kitchen Safety Tips:

Always use an oven mitt!

Let anyone in your home know you will be using the oven.

Step 1: Bacon

Air Fry bacon at 375° for about 8 minutes or until desired crispiness   

OR

Bake bacon at 350° on a parchment lined baking sheet for about 15 minutes or until desired crispiness.

Step 2: Prep

Prep your cutting station with a damp cloth and cutting board.

Chop green onions.

Chop cooked bacon.

Preheat oven to 400°

Step 3: Potatoes

Using the colander, run the potatoes under cold water and scrub with a brush or cloth.

Either boil potatoes until tender OR poke potatoes with a fork, drizzle with olive oil, and bake at 400° for about 40-60 minutes until tender.

Step 4: Potatoes Cont.

Once potatoes are tender, carefully cut in half lengthwise with a knife and let cool.

Using a spoon/scoop/melon baller, scoop the insides of the potato out, just enough to have room for your toppings.

Step 5: Toppings

Put potatoes on the parchment lined baking sheet.

Sprinkle with shredded cheddar cheese, chopped bacon, and green onions. Put in oven for about 5-10 minutes, or until the cheese has melted.

Step 6: Enjoy!

Remove potatoes from oven, let cool. Serve with sour cream and Enjoy!

These can be stored in an airtight container for about 3 days. You can easily reheat them in the air fryer at 375° for about 5 minutes.