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Loaded Potato Skins with Creamy Sour Cream Chive Dip

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Crispy potato skins loaded with gooey cheese and crispy bacon, served with a creamy sour cream chive dip. A quick, easy, and crowd-pleasing comfort snack perfect for any occasion.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 ½ cups shredded cheddar cheese
  • 6 slices bacon, cooked crisp and crumbled
  • 2 green onions, thinly sliced
  • 1 cup sour cream
  • 2 tbsp fresh chives, chopped
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub russet potatoes clean and pat dry.
  2. Prick each potato a few times with a fork. Place directly on the oven rack and bake for 45-55 minutes until tender.
  3. Remove potatoes and let cool for 10-15 minutes. Slice each potato in half lengthwise.
  4. Scoop out the flesh carefully, leaving about ¼-inch of potato attached to the skin. Save the scooped potato for another use.
  5. Brush potato skins inside and out with olive oil. Sprinkle with salt, pepper, and garlic powder. Place cut side up on a baking sheet.
  6. Bake skins for 10-15 minutes at 400°F to crisp them up.
  7. Cook bacon until crisp, then crumble into bite-sized pieces.
  8. Fill each potato skin with shredded cheddar cheese, then sprinkle bacon and green onions on top.
  9. Return loaded skins to the oven for 8-10 minutes until cheese is melted and bubbly.
  10. Prepare the dip by combining sour cream, chopped chives, a pinch of garlic powder, salt, and black pepper in a small bowl. Mix well and refrigerate until serving.
  11. Serve hot with the creamy sour cream chive dip on the side.

Notes

Bake potatoes whole and unwrapped for crispy skins. Leave about ¼-inch potato flesh on skins to hold shape. Brush skins with olive oil before second bake for golden crunch. Avoid microwaving potatoes initially. Reheat leftovers in oven at 350°F for 10-15 minutes to keep skins crispy. Dairy-free and vegetarian substitutions available.

Nutrition

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