Loaded Potato Skins
Loaded potato skins are a classic American party snack, especially popular during events like the Super Bowl. Originating from the simple baked potato, chefs in the 1970s started experimenting by adding various toppings. This led to the creation of the loaded potato skin, which combines the comforting flavors of crispy potato, melted cheese, and savory bacon.
Each bite of these potato skins brings a delightful mix of textures and flavors, making them a hit at any gathering. The crispy outer skin, paired with the gooey cheese and the rich taste of bacon, creates a perfect balance. Topped with a cool dollop of sour cream and fresh green onions, it adds a refreshing twist to each bite.
These potato skins are not only delicious but also incredibly versatile. You can customize them with different cheeses, add a spicy kick with jalapeños, or make them vegetarian by omitting the bacon. No matter how you tweak them, they remain a beloved snack for game day or any casual get-together.
The best part about making loaded potato skins for a Super Bowl party is how they bring people together. As everyone gathers around the TV, these snacks become a focal point for sharing and enjoying the game. Whether your team wins or loses, these potato skins are sure to score big with your guests.
Loaded Potato Skins
Ingredients
- 6 large russet potatoes washed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup cheddar cheese shredded
- 6 strips bacon cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup green onions chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce potatoes with a fork and bake for about 1 hour, or until tender.
- Let potatoes cool, then cut in half lengthwise.
- Scoop out the insides, leaving about 1/4 inch of potato on the skin.
- Brush skins with olive oil and season with salt and pepper.
- Place the skins cut side down on a baking sheet and bake for 10 minutes.
- Flip the skins, sprinkle with cheese and bacon, and bake for another 10 minutes.
- Top with a dollop of sour cream and green onions.