Recipe 52 · Snacks & Sides
Thomas's Loaded Potato Skins
Crispy potato shells loaded with melted cheddar, crunchy bacon, cool sour cream and fresh chives. The appetizer that disappears first.
Jump to recipe ↓Prep15 minutes
Bake50 minutes
Serves12 skins
Nutritionabout 220 cal · 8g protein per skin
Bake the skins a second time after filling so the cheese gets perfectly melty.
How to make it
- Bake the potatoes.. Heat the oven to 400°F. Scrub the potatoes, poke each a few times with a fork, rub with olive oil and salt, and bake 45–50 minutes until a fork slides in easily.
- Cool and halve.. Let them cool until you can handle them, then cut each potato in half lengthwise.
- Scoop them out.. Spoon out most of the insides, leaving about ¼ inch of potato on the skin. Save the scooped potato for mashed potatoes another day.
- Crisp the shells.. Brush the insides lightly with oil, sprinkle with a little salt and pepper, and bake cut-side up for 10 minutes until the edges start to crisp.
- Load them up.. Fill each shell with cheddar and bacon crumbles.
- Melt and finish.. Bake 5 more minutes until the cheese is melted and bubbly. Dollop with sour cream and sprinkle with chives. Serve hot.
How to serve it
Ranch dressing for dipping. These are perfect game-day food.
Save the leftovers
Refrigerate up to 3 days. Reheat in a 375°F oven until hot and crisp.