This loaded potato skins recipe tastes great. It can be changed in so many ways to make many fabulous and unique dishes. It also makes for a great appetizer when prepared properly!
One thing you should always do, when preparing this dish, is to clean your potatoes properly. Gently rub them under running water to remove all dirt. Do not use a brush to clean them, you will want to keep the skin intact.
When baking them, be sure to use a liberal amount of olive oil, and salt. This will make for a crispier skin, that crunches with a nice salty snap!
Baking This Loaded Potato Skins Recipe The Right Way!
When baking potatoes, one must be careful to ensure that it is cooked thoroughly. In addition, if one wishes to enjoy the flavorful skin, then one has to be careful not to burn any part of it.
Normally a person would rub oil or butter on the potato, wrap it in foil, and bake it this way. This prevents burning when one turns the potato midway during the baking time.
This loaded potato skins recipe can’t be cooked that way, because you want a crunchy skin. So the best way to ensure that the potato is completely baked without burning, is to turn it every 10 minutes during the baking process.
This will ensure that all sides are toasty and crispy, while preventing scorched marks on an area that laid in the pan for too long.
Making A Great Tasting Appetizer / Snack
The boats are tasty as a side dish for any meal. But if you’d love to have a delightful snack or appetizer for a party or BBQ event, then this recipe is going to become an all time fave!
To make the snack size appetizers, then cut the potatoes in half. Then cut the half pieces, into 3 separate pieces. Your potato boats have now become potato canoes that are the perfect size for finger foods.
Have a great time baking up this recipe, and don’t forget to check out the other recipes provided here! There’s tons of down-home southern goodness to be found here ate Grandmaws, it’s great to have you stop by for a visit!
Loaded Potato Skins Recipe
- 1 Baking Pan
- 1 Cast Iron Skillet
- 4 Large Russet Potatoes
- 2 Tablespoons Olive Oil
- 2 Teaspoons Sea Salt
- 1/4 Cup Mozzarella Cheese
- 1/4 Cup Pepper Jack Cheese
- 1/4 Cup Sharp Cheddar Cheese
- 8 Slices Bacon
- 1/3 Cup Sour Cream
- 1/4 Teaspoon Parsley
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Cayenne Pepper
- 2 Tablespoons Chives
- Preheat oven to 425 F
- Rub the olive oil on all of the potatoes, sprinkle the sea salt over them then bake them for 50 minutes until done.
- Cook the bacon, then crumble it into tiny pieces. Set aside. Reserve the fat in the skillet.
- Remove potatoes from oven, and allow to cool for about 10 to 15 minutes.
- Slice the potatoes in half and scoop out the middle of the potato to make potato boats.
- Clean out your baking pan, line it with parchment paper, and place the potato boats on the sheet. If you want snacks, then cut the boats into 3 pieces each to make for smaller strips of potato skins.
- Heat the oven to broil.
- Brush the potato skins with the bacon fat.
- Mix the cheese, parsley and seasonings together, place these on the skins evenly.
- Bake on the upper rake until the cheese has completely melted.
- Garnish with chopped chives, and serve with sour cream on the side for dipping.