Loaded Potato Skins Cheddar Beef (Printer-friendly)
Crispy potato skins filled with cheddar, beef bacon, and fresh toppings for a savory bite.
# What You’ll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Toppings
02 - 1 cup shredded sharp cheddar cheese
03 - 6 slices beef bacon
04 - 1/3 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - Salt and black pepper to taste
# How-To Guide:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce potatoes with fork several times. Bake directly on oven rack for 45 minutes until tender. Let cool slightly.
03 - Cook beef bacon in skillet over medium heat until crisp. Drain on paper towels and chop into small pieces.
04 - Once cool enough to handle, halve potatoes lengthwise. Scoop out flesh leaving 1/4-inch border. Reserve flesh for another use.
05 - Brush potato skins with olive oil on both sides. Sprinkle with garlic powder, paprika, salt, and pepper.
06 - Place skins skin-side down on baking sheet. Bake for 10 minutes until edges are crisp.
07 - Fill each skin with cheddar cheese and beef bacon. Return to oven for 5-7 minutes until cheese is melted and bubbly.
08 - Remove from oven. Top each with dollop of sour cream, sliced green onions, and chives. Serve hot.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp skin and the melting cheese hits every pleasure center at once
- Theyre deceptively simple but make people think youve been working on them all day
02 -
- Scooping too much potato flesh makes fragile boats that collapse under the weight of toppings
- Letting the potatoes cool just enough to handle is easier than trying to work with steaming hot spuds
03 -
- Rubbing a little oil on the potato skins before the initial bake helps them crisp up even better
- Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge