Loaded Potato Skins Recipe

Introduction

Loaded Potato Skins are a delicious, crispy snack perfect for parties or a cozy night in. Crispy on the outside and soft inside, they’re topped with melted cheddar and a flavorful garlic sour cream sauce that’s sure to please everyone.

Ingredients

• 6 medium Russet Potatoes
• 1/4 cup Cheddar Cheese, shredded
• 1 tbsp Oil
• 3/4 cup Sour Cream
• 3 tbsp Parsley, chopped
• 1 tsp Garlic, minced
• Salt to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a large baking pan with aluminum foil and place a wire rack over it.
2. Step 2: Wash and dry the potatoes thoroughly. Pierce each potato twice on both sides with a fork.
3. Step 3: Place the potatoes on the wire rack. Brush both sides with oil to coat evenly.
4. Step 4: Bake for 45-55 minutes, until the potatoes are tender but still firm when pierced.
5. Step 5: Let the potatoes cool for 15-20 minutes until they can be handled safely, then cut each one in half lengthwise.
6. Step 6: Increase the oven temperature to 450°F (230°C).
7. Step 7: Carefully scoop out the center of each potato half, leaving about a 1/4-inch thick rim intact.
8. Step 8: Place the hollowed potatoes back on the wire rack, brush with oil again, and sprinkle lightly with salt.
9. Step 9: Bake the potatoes upside down for 12 minutes, then flip them over and bake for an additional 8 minutes, until browned and crispy.
10. Step 10: While the potatoes bake, whisk together sour cream, chopped parsley, minced garlic, and salt to taste to make the sauce.
11. Step 11: Sprinkle the potato skins evenly with shredded cheddar cheese and bake for another 4-5 minutes until the cheese melts and the skins are crisp.
12. Step 12: Just before serving, add a dollop of the garlic sour cream on each potato skin and garnish with extra parsley or chopped green onions if desired.

Tips & Variations

• Use sweet potatoes for a twist on flavor and color.
• Add cooked bacon bits or green onions on top for extra savory flavor.
• For a spicier version, mix a pinch of cayenne pepper into the sour cream sauce.
• Make sure to leave a thick enough rim of potato when scooping to prevent skins from breaking.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for about 10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato skins in advance?

Yes, you can bake and scoop the potatoes a day ahead, then store them in the fridge. Add cheese and bake just before serving for best results.

What can I serve with loaded potato skins?

They pair well with fresh salads, dipping sauces like ranch or barbecue, or alongside grilled meats and burgers for a hearty meal.

Loaded Potato Skins Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

Crispy and flavorful loaded potato skins baked to perfection, topped with melted cheddar cheese and a zesty garlic-parsley sour cream, making a perfect appetizer or snack.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 potato skins (6 potatoes halved) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 6 medium Russet Potatoes
• 1 tbsp Oil
• Salt to Taste

Toppings & Mix-ins

• 1/4 cup Cheddar Cheese, Shredded
• 3/4 cup Sour Cream
• 3 tbsp Parsley, Chopped
• 1 tsp Garlic, Minced

Instructions

1. Preheat and prepare rack: Preheat oven to 400 degrees F and line a large baking pan with aluminum foil. Place a wire rack over the baking sheet to allow air circulation around the potatoes.
2. Clean potatoes: Wash and dry the Russet potatoes thoroughly to prepare them for baking.
3. Pierce potatoes: Using a fork, pierce both sides of each potato twice to allow steam to escape during baking.
4. Oil potatoes: Brush both sides of each potato with oil to help crisp the skins when baked.
5. Bake potatoes: Place potatoes on the wire rack and bake for 45-55 minutes, until tender but still firm.
6. Cool and halve potatoes: Let the potatoes cool for 15-20 minutes until they can be handled safely, then cut each potato in half lengthwise.
7. Increase oven temperature: Increase the oven temperature to 450 degrees F to prepare for crisping the skins.
8. Scoop out centers: Carefully scoop out the potato flesh from each half, leaving approximately a 1/4 inch thick rim to maintain structure.
9. Oil and season skins: Return the hollowed potato skins to the wire rack, brush them again with oil, and sprinkle with salt for flavor.
10. Bake skins upside down: Bake the potato skins upside down for 12 minutes to start crisping the outer edges.
11. Flip and continue baking: Flip the skins right side up and bake for an additional 8 minutes until they become browned and crispy.
12. Prepare sour cream mixture: Meanwhile, whisk together sour cream, chopped parsley, and minced garlic, seasoning with salt to taste for a fresh and flavorful topping.
13. Add cheese and bake: Sprinkle shredded cheddar cheese evenly over the potato skins and bake for 4-5 more minutes until the cheese is melted and bubbly.
14. Garnish and serve: Just before serving, add a dollop of the prepared sour cream mixture to each potato skin and garnish with additional chopped parsley or green onions if desired.

Notes

• Russet potatoes are preferred for their fluffy interior and crispy skins.
• Using a wire rack allows the heat to circulate and crisps the potatoes evenly.
• Leaving a 1/4 inch potato rim ensures the skins hold their shape and do not collapse.
• The sour cream mixture adds moisture and flavor contrast to the crispy skins.
• For an optional variation, add cooked bacon bits or chives as additional toppings.
• Monitor the skins closely during the final bake to avoid burning the cheese.

Keywords: potato skins, loaded potato skins, baked potato skins, cheesy potato skins, appetizer, snack