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Sizzling hot platter of crispy loaded baked potato skins filled with melted cheddar cheese, crispy halal beef bacon crumbles, sour cream dollops, and green chives

Crispy Loaded Baked Potato Skins

These restaurant-quality Crispy Loaded Baked Potato Skins feature extra-crisp roasted russet potato boats brushed with seasoned garlic butter, loaded with bubbling melted sharp cheddar cheese, savory halal beef bacon crumbles, chilled sour cream, and fresh chives.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Nutrition

Ingredients
  

Crispy Potato Skin Boats
  • 6 medium Russet potatoes scrubbed thoroughly clean and patted dry
  • 3 tbsp extra virgin olive oil or melted ghee
  • 1 tsp garlic powder
  • 1/2 tsp smoked Spanish paprika
  • 1 tsp kosher salt & 1/2 tsp freshly cracked black pepper
Savory Loaded Filling
  • 2 cups sharp yellow cheddar cheese freshly shredded
  • 1/2 cup Monterey Jack cheese shredded (for extra gooey stretch)
  • 6 strips halal beef bacon cooked until shatteringly crisp and crumbled
  • 3/4 cup sour cream full fat, chilled
  • 1/4 cup fresh chives or scallions thinly sliced

Method
 

How to Make Crispy Loaded Baked Potato Skins
  1. First Bake the Potatoes: Preheat oven to 400°F (200°C). Pierce scrubbed dry Russet potatoes all over with a fork. Rub skins lightly with 1 tbsp olive oil and a pinch of salt. Place directly on the middle oven rack and bake for 45 to 50 minutes until tender when pierced with a knife. Remove and let cool for 15 minutes.
  2. Hollow Out the Boats: Cut each cooled potato in half lengthwise. Using a spoon, gently scoop out the tender potato flesh, leaving a sturdy 1/4-inch rim of potato intact around the edges and bottom (reserve scooped potato for mashed potatoes).
  3. Season & Crisp the Skins: In a small bowl, combine remaining olive oil, garlic powder, smoked paprika, salt, and black pepper. Brush both the inside and outside of each potato boat generously. Place skins cut-side DOWN on a baking sheet and bake for 10 minutes. Flip cut-side UP and bake for another 8 to 10 minutes until edges are blistered and shatteringly crisp.
  4. Fill & Melt: Divide the shredded cheddar and Monterey Jack cheeses evenly among the crispy boats. Generously top each with crispy halal beef bacon crumbles. Return to the oven for 4 to 5 minutes until cheese is completely melted and bubbling violently.
  5. Garnish & Serve: Remove from oven and arrange on a serving platter. Crown each hot, cheesy boat with a dollop of cold sour cream and a generous scatter of fresh green chives. Serve piping hot!

Nutrition

Serving: 2gCalories: 340kcalCarbohydrates: 24gProtein: 14gFat: 21gSaturated Fat: 10gCholesterol: 48mgSodium: 490mgPotassium: 580mgFiber: 3gSugar: 2gVitamin A: 480IUVitamin C: 14mgCalcium: 290mgIron: 1.6mg

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