Description
Crispy, cheesy, and packed with flavor, these loaded potato skins make a perfect appetizer or game-time treat.
Ingredients
Scale
- 4 large russet potatoes, scrubbed
- 3 scallions, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- 4 slices bacon
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pierce potatoes with a fork and bake directly on the oven rack for 45-50 minutes, or until tender. Allow to cool slightly.
- While potatoes are baking, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Cut each cooled potato in half lengthwise. Carefully scoop out most of the flesh, leaving approximately ⅓ inch thick shell. Reserve the scooped potato flesh.
- Whisk together melted butter, garlic powder, salt, and black pepper. Brush the interior and exterior of each potato skin with this seasoning mixture.
- Arrange potato skins cut-side up on the baking sheet. Initially bake for 10 minutes, then flip and bake for an additional 5 minutes.
- Evenly distribute cheddar cheese and crumbled bacon on each potato skin. Return to the oven and bake for 5-7 minutes, until cheese is melted and bubbly.
- Remove from oven, garnish with sliced scallions, and serve immediately with ranch dressing for dipping.
Notes
To make lighter versions, consider using reduced-fat cheese or Greek yogurt instead of ranch dressing, and loading them with veggies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: loaded potato skins, snacks, appetizers, ranch dressing, cheesy potatoes