Loaded Potato Skins Recipe Is the Ultimate Cheesy and Crispy for Your Super Bowl Appetizer Spread
Here's the time-saving trick to crispy loaded potato skins without needing to fry them!
A medley of delicious appetizers is the key to the perfect Super Bowl spread, especially when it includes loaded potato skins. I mean you can’t go wrong with scooped out potatoes filled with any ingredients your taste buds desire; from the classic cheddar, bacon and sour cream to a more experimental option like BBQ sauce, meatballs and Gouda. Preparing loaded potato skins requires some prep but the filled spuds cook to golden perfection in 15 minutes or less. Even better, you don’t need to fry the skins beforehand to get the outside crispy. Here how to make a batch of loaded potato skins that your game day crowd will devour with ease!
What are loaded potato skins?
Loaded potato skins consist of the crispy skins from hollowed out spuds that are traditionally filled with cheese, crumbled bacon, green onions and sour cream. They’re not to be mistaken for twice baked potatoes, which are stuffed with a creamy mashed potato mixture. Potato skins are a staple appetizer at bars and restaurants as they’re easy to pick up and eat and have the right balance of richness and sharpness. But, making them from scratch is a healthier option that still packs plenty of flavor.
Easy method for crispy (and non-greasy) potato skins
A key step in many loaded potato skin recipes is frying the skins so they’re crispy before filling them. This can be time-consuming to do in batches and may lead to grease splatters. Instead, brush the outside out of the skins with oil, fill them with cheese and other ingredients and bake them. You’ll achieve the same browned exterior with less effort and it will nicely contrast the cheesy interior of the snack.
How to make party-perfect loaded potato skins at home
Take your game day spread to the next level with this loaded potato skins recipe from the GetRecipe YouTube Channel. It uses a combination of cheddar and mozzarella cheese for an extra gooey result. They’ll be a hit at your game day watch party! (Also, try these recipe for Bacon-Cheddar Sweet Potato Skins.)
Classic Loaded Potato Skins
Ingredients:
- 4 large russet potatoes
- 1 tbsp olive oil
- 2 Tbs. salted butter melted
- ¼ tsp. salt
- ¼ tsp ground black pepper
- 1 cup cheddar cheese (around 1 Tbs. per potato half)
- 1 cup mozzarella cheese (around 1 Tbs. per potato half)
- 12 oz. bacon chopped
- 2 green onions, chopped
Directions:
- Yield: 8 servings
- Preheat oven to 425°F.
- Wash and scrub potatoes. Dry them with paper towel then pierce each potato with fork. Brush potatoes evenly with olive oil. Season lightly with salt and pepper.
- Place potatoes onto baking tray. Bake 1 hour, or until they’re soft and easily pierced with fork.
- Allow potatoes to cool down after removing them from oven. Once potatoes are cool to the touch, halve them lengthwise.
- Then, gently remove potato flesh with small spoon, ensuring to leave a shell that’s approximately ¼-inch thick. Brush inside and outside of potatoes with melted butter.
- Fill each potato with generous amount of cheese and bacon. Place the potatoes back in oven and cook for extra 3 minutes or until the cheese melts and becomes deliciously bubbly. Serve warm and enjoy!
Can you reheat loaded potato skins?
The best part of loaded potato skins is that you can store and enjoy any leftovers later. Simply place the skins in an airtight container for three to four days. Then, reheat them in a 375°F oven or air fryer until they’re fully warmed. Keep an eye on the skins to prevent the ingredients on top from burning.
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
