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Loaded Potato Skins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/loaded-potato-skins-recipe/