Fully Loaded Baked Potato Skins

Crispy Baked Potato Skins filled with melted cheddar cheese, crispy bacon, sour cream, and chives is a favorite appetizer recipe thats easy to make an in expensive.

Fully Loaded Baked Potato Skins are a favorite stuffed potato recipe everyone loves!

We love Fully Loaded Baked Potato Skins because they are hearty, easy to make and perfect finger food as an appetizer, for a crowd or a light dinner.

I like to lightly salt the potatoes before baking for maximum flavor and the filling options are endless. 

On this occasion we stuck with a traditional Fully Loaded Baked Potato Skin because you can never go wrong with melty cheese, crispy bacon with a large dollop of sour cream, a sprinkle of chives in a crispy lightly salted potato skin. 

If this is wrong I don't want to be right!

Another favorite filling idea is taco seasoned ground beef, cheese, sour cream, avocado and salsa.

Just for the record I've never met a potato skin I didn't like! 

Here's how to make Baked Potato Skins recipe:

Drizzle 4 Palm Sized Russet Potatoes with Extra Virgin Olive Oil and 1 teaspoon Sea Salt.

Rub oil and salt into potato skins until evenly coated.

Pierce potato skins all over with a fork and bake in a 425 degree oven for 45 minutes or longer until skin is easily pierced with a fork and insides of potatoes are tender.

Allow to rest until cool enough to handle.

Preheat oven to 450 degrees.

Slice baked potatoes in half lengthwise and scoop out insides of baked potatoes leaving about 1/4"-1/2".

Fill potato skins with Shredded Cheddar Cheese and Bacon Bits. Bake for 5-8 minutes until cheese is melted and bubbly. 

Add a dollop of Sour Cream to each potato skin and sprinkle with Chopped Chives and Fresh Black Pepper.

Serve when cool enough to handle.

Fully Loaded Baked Potato Skins are one of those appetizers that's perfect for any occasion and never last long! 

Other favorite Appetizer Recipes we love are:

• Cheesy Stuffed Red Potatoes
• Chili Queso Dip
• Crab Stuffed Mushrooms
• Wonton Enchilada Taco Cups
• Onion Rings

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American

Yield: 8

Author: Serena Bakes Simply From Scratch

Fully Loaded Baked Potato Skins

Crispy Baked Potato Skins filled with melted cheddar cheese, crispy bacon, sour cream, and chives for an easy appetizer recipe from Serena Bakes Simply From Scratch.

5 out of 5 based on 4 user ratings

prep time: 15 Mcook time: 1 H & 10 Mtotal time: 1 H & 25 M

ingredients:

• 4 whole Medium Sized Russet Potatoes
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 1/2 cups Shredded Cheddar Cheese
• 6 Stripes Bacon, Cooked Until Crispy And Chopped Into Bacon Bits

Garnish

• 1/2 cup Sour Cream
• 3 tablespoons Fresh Chives, Chopped
• Black Pepper

instructions:

How to cook Fully Loaded Baked Potato Skins

1. Preheat oven to 425 degrees.
2. Drizzle potatoes with olive oil and sprinkle evenly with salt. Rub olive oil and sea salt into potatoes and poke all over with a fork.
3. Bake for 45 minutes to an hour or until skin is easily pierced with fork and insides are tender.
4. Allow to rest until cool enough to handle.
5. Increase oven temperature to 450 degrees.
6. Cut potatoes in half lengthwise and scrape out insides leaving about 1/4"- 1/2" of potato.
7. Divide cheese and then cooked bacon bits evenly between skins.
8. Bake for an additional 5-8 minutes until cheese is melted and bubbly.
9. Add a dollop of sour cream to each potato skin and sprinkle with chives and fresh ground pepper.
10. Serve when cool enough to handle.

NOTES:

Taco Seasoned Ground Beef, Guacamole or Diced Avocado, and Salsa also make delicious fillings for Baked Potato Skins.

Calories
274.49

Fat (grams)
16.20

Sat. Fat (grams)
7.31

Carbs (grams)
20.32

Fiber (grams)
2.09

Net carbs
18.23

Sugar (grams)
1.55

Protein (grams)
11.92

Sodium (milligrams)
637.27

Cholesterol (grams)
42.27

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2015 Serena Bakes Simply From Scratch

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