Loaded Potato Skins are an easy and delicious appetizer that everyone loves. These crispy potato skins are baked to perfection, then filled with shredded Colby Jack cheese and topped with bacon, green onions, and sour cream. They're the perfect bite-sized snack for game day or any party or gathering.
Total Time
1hr 25min
5.0
1 Rating
Author: SideChef Everyday
Servings:
6
Ingredients
•
5
lb
Russet Potatoes
•
2
cups
Shredded Colby Jack Cheese
•
3/4
cup
Bacon Bits
•
1
cup
Sour Cream
•
2
Tbsp
Cajun Seasoning
•
3
stalks
Scallions
, chopped
•
4
cups
Vegetable Oil
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 425 degrees F(220 degrees C).
2.
Wash and scrub Russet Potatoes (5 lb) in running water and pat dry. Poke holes with a fork and bake potatoes for about 1 hour or until a knife goes in smoothly.
3.
Remove the potatoes from the oven and allow them to cool to room temperature.
4.
Slice the cooled potatoes in half, lengthwise, and scoop out the center of each potato half, leaving about an inch of flesh in each.
5.
In a deep frying pan over medium-high heat, pour Vegetable Oil (4 cups) covering half of the pan. Fry the potato skins in batches until golden brown and crispy for about 3-5 minutes. Drain and transfer the potatoes to a wire rack.
6.
While the potatoes are still hot, sprinkle Cajun Seasoning (2 Tbsp) and Ground Black Pepper (to taste) on top. Add Shredded Colby Jack Cheese (2 cups) and Bacon Bits (3/4 cup).
7.
Bake in the preheated oven for about 6-8 minutes or until the cheese is melted. Remove from the oven.
8.
Top each potato with a dollop of Sour Cream (1 cup) and sprinkle with Scallions (3 stalks). Enjoy it fresh out of the oven!
Author's Notes
Yields 6-8 servings.
Nutrition Per Serving
CALORIES
1849
FAT
168.7 g
PROTEIN
25.7 g
CARBS
72.4 g
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