Loaded Baked Potato Skins
You really cant go wrong with baked potato skins. They are crispy, cheesy and topped with sour cream, bacon and chives.
This appetizer is my happy medium when it comes to healthy. Potato’s are a good source of vitamins and minerals, including fiber and iron. Not to mention you can top them with anything you like. You can add chili, broccoli and cheese, pulled pork and taco filling with salsa. You can make them vegan or vegetarian friendly too. The possibilities are endless.
I made these camping and they did not last long. It was the perfect appetizer for happy hour. The way I made these easy without it being to much work, is I baked them in advanced and scooped the insides out and stored them in a container. All I had to do was bake them and top them off. It saved me time and everyone was a happy camper.
This appetizer is a definite keeper.
Loaded Baked Potato Skins
Ingredients
- 6 Medium potatoes
- 3 Tbs Olive oil
- Salt
- Pepper
- 1 Package of bacon
- Shredded cheddar cheese
- 1 Cup Sour cream
- Chives
Instructions
- Scrub the potatoes clean and let dry, then pierce a few times with a sharp knife, rub with olive oil and bake 400°F for about an hour until the potatoes are cooked through when you pierce them with a knife and it comes out easily.
- Cook bacon until crisp. Drain on paper towels. Let cool. Crumble and set aside.
- After potatoes are cooked and cooked. Cut potatoes in half and scoop out the insides. Use a spoon and scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
- Increase the heat of the oven to 450°F. Brush olive oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack and cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool.
- Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon.Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven and top with sour cream and chives.