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Crispy Loaded Potato Skins Recipe Easy Steps for Perfect Sour Cream Topping

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This recipe delivers crispy potato skins loaded with a cheesy bacon filling and topped with a creamy, flavorful sour cream mixture. Perfect for snacks, parties, or game nights, it’s quick, easy, and irresistibly delicious.

Ingredients

Scale
  • 4 medium to large russet potatoes
  • 1 cup (100 g) sharp cheddar cheese, freshly grated
  • 4 slices thick-cut bacon, cooked crisp and crumbled
  • 2 tablespoons chopped green onions (scallions)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 cup (240 ml) full-fat sour cream
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh chives, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Scrub the russet potatoes clean and prick each potato 6-8 times with a fork to prevent bursting during baking.
  3. Place potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes until tender when pierced with a skewer and the skin is firm and crisping.
  4. Let the potatoes cool for about 10 minutes until they can be handled safely.
  5. Cut each potato in half lengthwise.
  6. Using a spoon, gently scoop out the fluffy interior, leaving a 1/4-inch (6 mm) thick shell. Reserve the scooped potato flesh in a bowl.
  7. Mix the olive oil and melted butter together and brush generously on the insides and outsides of the potato skins. Sprinkle lightly with salt and pepper.
  8. Place the skins on a baking sheet, skin side down, and bake for 10-15 minutes until golden and crisp.
  9. To the reserved potato flesh, add shredded cheddar cheese, crumbled bacon, chopped green onions, salt, and pepper. Mix gently until combined.
  10. Spoon the cheesy bacon mixture back into each potato shell, mounding it slightly.
  11. Return the filled skins to the oven and bake for another 10 minutes until the cheese melts and bubbles.
  12. In a small bowl, stir together sour cream, garlic powder, chopped chives, and a pinch of salt to make the sour cream topping.
  13. Serve each potato skin with a generous dollop of the sour cream topping. Optionally, sprinkle extra bacon or chives on top.

Notes

For extra crispy skins, brush with a mixture of melted butter and olive oil before baking and consider using a wire rack on the baking sheet to allow air circulation. Be gentle when scooping potato flesh to avoid breaking skins; patch with filling if needed. You can broil the stuffed skins for 1-2 minutes at the end for extra crispiness but watch closely to avoid burning. Air fryer method: cook at 375°F (190°C) for about 10 minutes for crispy skins and melted cheese.

Nutrition

Keywords: potato skins, loaded potato skins, crispy potato skins, sour cream topping, bacon, cheddar cheese, appetizer, snack, game day food

Find it online: https://zorbmeal.com/crispy-loaded-potato-skins-recipe-easy-steps-for-perfect-sour-cream-topping/