Cooking Lucid
Loaded Potato Skins
Crispy potato skins filled with bacon, cheddar, and sour cream. The sports bar classic at home — bake the potatoes ahead and assemble in minutes.
Prep 15 min
Cook 45 min
Total 1h
Serves 8
Ingredients
Step 1 — Bake and scoop potatoes
- 4 large russet potatoes
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Step 2 — Load and finish
- 6 slices bacon (cooked and crumbled)
- 1½ cups shredded cheddar
- ½ cup sour cream
- ¼ cup sliced green onions
- Fresh chives
Instructions
- 1
Bake and scoop
Preheat oven to 400°F. Rub potatoes with oil, salt, and pepper. Bake 45–50 minutes until tender. Cool slightly, halve lengthwise, scoop out most flesh leaving a ¼-inch shell. Brush skins with oil.
- 2
Crisp and load
Bake skins cut-side up 10 minutes until edges crisp. Fill with cheddar and bacon. Bake 5–8 minutes until cheese melts. Top with sour cream, green onions, and chives.
Nutrition per serving: 280 cal · 10g protein · 24g carbs · 16g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
