Loaded Potato Skins

Name: Loaded Potato Skins
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings (2 halves each)
Cuisine: Deutsch
Ingredients: 4 large Russet potatoes; 2 tbsp Olive oil; 1 tsp Salt, divided; 1/2 tsp Black pepper, divided; 1 cup Shredded sharp cheddar cheese, divided; 1/2 cup Sour cream; 1/4 cup Chopped fresh chives; Optional: 1/2 lb Cooked and seasoned ground beef or shredded chicken

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These Loaded Potato Skins are a classic American appetizer, especially popular during February's sporting events. Baked potatoes are halved, scooped out, and then their skins are crisped to perfection. The interior is mashed with creamy sour cream and sharp cheddar, then generously refilled into the crispy shells. Topped with more cheese, a sprinkle of fresh chives, and optionally seasoned ground beef, they are a satisfying and flavorful treat.

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Prep Time20 min

Cook Time75 min

Servings4 servings (2 halves each)

DifficultyMedium

Equipment

Baking sheetLarge bowlPotato masher (optional)

Ingredients

4 large Russet potatoes2 tbsp Olive oil1 tsp Salt, divided1/2 tsp Black pepper, divided1 cup Shredded sharp cheddar cheese, divided1/2 cup Sour cream1/4 cup Chopped fresh chivesOptional: 1/2 lb Cooked and seasoned ground beef or shredded chicken

Instructions

1
Preheat oven to 400°F (200°C). Wash potatoes thoroughly and pat dry. Rub each potato with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Pierce each potato several times with a fork.
2
Place potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when squeezed. Remove from oven and let cool slightly, about 10-15 minutes.
3
Once cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the potato flesh into a large bowl, leaving about 1/4 inch of potato in the skin. Brush the insides of the potato skins with the remaining 1 tablespoon of olive oil and return them to the oven, cut-side up, for 10-15 minutes, until slightly crispy.
4
While skins are crisping, mash the scooped potato flesh. Add sour cream, half of the shredded cheddar cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined and creamy. If using, stir in the cooked ground beef or shredded chicken.
5
Remove potato skins from the oven. Evenly spoon the mashed potato mixture back into each crispy skin. Top with the remaining shredded cheddar cheese.
6
Return the loaded potato skins to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly. Garnish generously with fresh chopped chives before serving hot.

Nutrition

Calories380 kcal

Protein18g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can bake and scoop the potato skins, then fill them with the mashed potato mixture. Store them covered in the refrigerator for up to 24 hours. When ready to serve, bake them at 400°F (200°C) for 20-25 minutes, or until heated through and cheese is melted.

What other toppings can I use?

Beyond ground beef or chicken, you can add diced green onions, a sprinkle of smoked paprika, a dash of hot sauce, or even some cooked vegetarian chili for extra flavor. Feel free to customize with your favorite ingredients.

My potato skins aren't getting crispy enough. What can I do?

Ensure your oven is fully preheated and that you've brushed the inside of the skins with olive oil before the second bake. For extra crispiness, you can even broil them for 1-2 minutes at the very end, watching carefully to prevent burning.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.