Loaded Potato Skins

This is a pretty basic, straightforward recipe for potato skins but they are crispy, cheesy and delicious. Not to mention they are perfect for football season. Around my house, this is a very important requirement this time of year. I spend way too much time considering the menu for football games. These would be wonderful served with sloppy joes or shredded french dips!
Potato Skins
Potato Skins

3 large russet potatoes, baked
4-6 strips bacon, cooked and finely crumbled (or a few tablespoons of bacon bits)
1 1/2 cups sharp cheddar, shredded
Green onions, thinly sliced
Sour cream or ranch for dipping
Vegetable or peanut oil for frying

1. Preheat oil to 350 degrees F. Once the potatoes have cooled, slice them in half then slice each half into fourths. Scoop out pulp of potato leaving about 1/4-inch with the potato skin. Turn your oven on to broil.

2. Fry the skins in batches until they are golden brown. Drain on paper towel and sprinkle with kosher salt.

3. Place skins on a baking sheet then top each one with 1 tablespoon of cheese then sprinkle with bacon. Place under broiler for 1-2 minutes, or until cheese is melted and bubbly.
Potato Skins
4. Remove from oven and sprinkle with green onions. Serve with sour cream.

One comment

  1. […] have been bringing you all lots of yummy, delectable football snacks (spinach dip, potato skins, peanut butter pretzel bites) but they have been belly busters to say the least so I thought today […]

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