Loaded Potato Skins with Cheese (Print Version)
# Ingredients:
→ For the potatoes
01 -
8 small russet potatoes
02 -
1 tablespoon olive oil
03 -
2 teaspoons kosher salt
→ For the potato skins
04 -
3 tablespoons salted butter, melted
05 -
½ teaspoon black pepper
06 -
¼ teaspoon garlic powder
07 -
¼ teaspoon onion powder
08 -
¼ teaspoon smoked paprika
→ For the filling
09 -
8 ounces shredded sharp cheddar cheese
10 -
8 slices bacon, cooked crispy and crumbled
11 -
Sour cream, to serve
12 -
Thinly sliced scallions, to serve
# Instructions:
01 -
Preheat the oven to 400°F. Wash the potatoes thoroughly and pat dry with a paper towel. Place them on a baking sheet. Using a fork, pierce the potatoes all over to allow steam to escape. Brush olive oil onto the exterior of the potatoes using a pastry brush, then sprinkle with kosher salt to coat.
02 -
Bake the potatoes for 30-60 minutes, depending on their size, or until a knife inserted into them goes in easily. Allow the potatoes to cool completely or until cool enough to handle.
03 -
In a small bowl, combine the melted butter, black pepper, garlic powder, onion powder, and smoked paprika. Stir until well mixed.
04 -
Cut the potatoes in half lengthwise and scoop out the insides, leaving about ¼ inch of potato flesh on the skins. Arrange the potato halves cut-side down on the baking sheet and brush the outsides with half of the butter mixture.
05 -
Bake for 8 minutes, then flip the potatoes over. Brush the insides of the potato skins with the remaining butter mixture and bake for another 8 minutes, until the edges are golden brown and crispy.
06 -
Distribute the shredded cheddar cheese and crumbled bacon evenly into the potato skins. Bake for an additional 5 minutes, or until the cheese is melted.
07 -
Serve the potato skins immediately with sour cream and thinly sliced scallions, if desired.