Loaded Potato Skins
Made, Written & Photographed by the Creators of the Point
To me, these feel like Christmas in July. I know it sounds weird but hear me out. For our Christmas Eve dinner, we feast on appetizers and snacks all night long. This is the only time my dad makes potato skins so it was a delicacy. But potato skins are so good, why not have them for dinner more often? Make them for yourself this week!
Loaded Potato Skins
makes 12 skins
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Special Tools: None
6 Russet potatoes scrubbed
1 16oz bacon
1 onion chopped
cheddar cheese shredded
Preheat your oven to 400°F and get a large baking sheet out.
Place all of your cleanly scrubbed potatoes onto the baking sheet. Brush each potato with olive oil and sprinkle with salt. Stab each potato 5-6 times with a fork. Bake for 1 hour.
While the potatoes are baking, fry up your bacon. Once cooked, remove to a paper towel lined plate. Reserve 1 tablespoon of the bacon grease in your frying pan and discard the rest.
Add your onion to the hot frying pan. Fry until translucent and aromatic. Remove onions to a plate.
After your potatoes are done baking, remove from oven and let cool until you're able to handle them. Cut each potato in half and scoop out the inside. Leave about 1/4 inch of potato around the skin.
Raise oven temperature to 450°F. Using the same baking sheet, place a oven safe cooling rack in it. Spread your potato skins evenly on the cooling rack/baking sheet.
With the skin side down, brush the inside of each potato with more olive oil and sprinkle with more salt. Bake on this side for 10 minutes. Flip and bake again for 10 more minutes.
Remove potato skins from the oven and flip to skin side down. Top with your cheddar cheese, bacon and onions. Broil at about 500°F for an addition 2 minutes or until the cheese is melted.
Serve hot with salt, pepper, and sour cream.