Loaded Potato Skins
Loaded Potato Skins are a prime example of a moment when I made something just because I was really craving it, and nothing made me happier at that moment in time. So here we are, and just in time for the holidays. Did I mention that these make the perfect holiday appetizers? They really are. You can’t get any more classic than these!
If you want to make these ahead of time, I recommend making them right up to the point when you top the fried potatoes with the cheese and bacon, only don’t bake them. At that point you can place them in the freezer (cheese and bacon and allow) and flash freeze them until firm. Then transfer to an airtight freezer-safe container and freeze until ready to use. I’ll then air-fry or reheat in the oven until hot.
Loaded Potato Skins
Loaded Potato Skins are a no-fuss appetizer that everyone will love. They're hearty and comforting. Make ahead of time and serve at parties!
Servings: 8
Equipment
- Baking sheet
- Dutch oven
- Deep-fry thermometer
Ingredients
- 4 small to medium russet potatoes
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon cayenne or chili powder
- vegetable oil for frying
- 1 1/2 cups shredded Colby Jack cheese
- 6 slices crispy bacon chopped
- 1/2 cup sour cream
- 2 tablespoons chopped chives
- Hot sauce for serving
Instructions
- Preheat oven to 425°F.
- Scrub the potatoes under running water and dry off. Poke holes all around each with a fork and bake until a knife goes in smoothly, about 50 minutes to 1 hour. Remove the potatoes from the oven and allow to cool to room temperature, but leave the oven on.
- In a small bowl, toss together the salt and spices until evenly combined; set aside. Fill a large heavy-duty pot with 2 inches of oil and heat to 375°F using a deep-fry thermometer.
- Slice the cooled potatoes in half, lengthwise, and scoop out the center of each potato half, leaving about an inch of flesh in each. Fry the potato skins in batches until golden brown and crispy, about 4 to 6 minutes. Drain and transfer the potatoes to a wire rack set over a baking sheet. Sprinkle with the seasoning mix while the potatoes are still hot and fry the remaining potato skins in the same manner.
- Top each fried potato with lots of cheese and bacon. Bake until the cheese has melted through, about 5 to 8 minutes. Remove from the oven and transfer to a platter. Dollop each with sour cream and garnish with chives. Serve immediately with hot sauce on the side, if you wish. Enjoy!
