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Loaded Potato Skins
Loaded Potato Skins are the skins of a baked potato filled with lots of cheese, bacon, and chives. Serve it with sour cream or ranch on the side for dipping. A fantastic party appetizer!
  • 6 small to medium sized russet potatoes rinsed clean and pat dry
  • 1 cup cheddar cheese shredded
  • 8 slices bacon cooked and crumbled
  • 1/4 cup salted butter half of a stick, melted
  • sour cream for topping
  • chives or green onion, chopped, for topping
  • salt and pepper to taste
  • ranch dressing for dipping
  1. Preheat oven to 400 degrees F. Poke potatoes with a knife or fork, place on a baking sheet and cook for 1 hour.

  2. Remove from the baking sheet, and allow to cool for about 15 minutes.

  3. Once your potatoes are cooled, use a sharp bread knife and cut each potato lengthwise. Each potato should yield two potato skins.

  4. Once you've cut all the potatoes in half use a spoon to scoop out most of the potato insides to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed-out in the middle.

  5. Turn your oven on to a high broil. Brush the potatoes with butter inside and outside and place them back onto the baking sheet. Season with salt and pepper.

  6. Broil for 7-8 minutes until the insides get a bit crispy from the melted butter.

  7. Remove from the oven and add a generous amount of shredded cheese into each skin, topping with bacon pieces.

  8. Place back under the broiler for about 3-4 minutes until the cheese is nice and bubbly.

  9. Remove from oven and top with chives. Serve with sour cream or ranch dressing. Serve warm.