Loaded Potato Skins
Mike loves loaded potato skins. They are delicious, but very unhealthy, with quite a bit of cheese, bacon and sour cream. I wanted to make some for him anyway (at least at home I can control how much bad stuff is put in it). I was able to use the potatoes that I scooped out to make Shepherd’s Pie.
Loaded potato skins are so easy and cheap to make. Why spend money to buy them at a restaurant? Another nice feature is that you can use your favorite toppings, not just cheese and bacon, though those two ingredients really do go very well together.
- 8 (3-inch-long) russet potatoes (about 2¼ pounds), scrubbed and thoroughly dried
- 2 tablespoons unsalted butter, melted
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded sharp cheddar cheese (about 4 ounces)
- 6 slices cooked bacon, crumbled
- ⅓ cup sour cream
- 2 tablespoons finely chopped fresh chives
- Place a rack in the middle of the oven. Preheat oven to 400 F.
- Use a fork to pierce the potatoes multiple times. Place the potatoes on the oven rack and roast until they are easily pierced by a fork, about 50 minutes. Carefully remove the potatoes from the oven and place them on a wire rack to cool. Turn on the broiler.
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh of the potatoes using a spoon. Leave about a quarter of an inch edge next to the skin. Reserve the scooped out potato for another recipe.
- Brush both sides of the potato skins with the melted butter. Season skins with salt and pepper, to taste. Place the potato skins, skin side up on a baking sheet, making sure the skins are not touching each other. Broil until the skins have started to crisp, about 2 minutes. Flip the potato skins over and broil until the edges are golden, about 2 more minutes.
- Evenly fill the skins with the cheese and bacon. Broil for another few minutes, until the cheese has melted, about 4 minutes. Remove from heat. Top with sour cream and chives.
- Serve hot.
Adapted from Chowhound