I was making Loaded Baked Potato Soup and I had a lot of potato skins left over. This is perfect
for using up those skins. I love that when I am making baked potatoes, I just throw extra potatoes into the oven and have these the next day. You can also use the extra potato flesh to make mashed
potatoes, Potato Salad, or Twice Baked Potato Casserole.
Loaded Potato Skins:
4 Russet Potatoes
2 Tablespoons Olive Oil or Bacon Grease
1 TB coarse Salt
¼ teaspoon Black Pepper
½ Cup Shredded Cheese of your choice
4 Slices of Bacon, cooked and crumbled.
½ Cup Sour Cream or Ranch Dressing
1 Green Onion, Sliced
Additional filling / topping ideas
Sloppy Joes Meat
Taco Meat
Barbequed Pulled Pork
Scrambled Eggs
Preheat oven to 375 Degrees. Wash and scrub potatoes and prick with fork. Wrap in foil and
bake for 1 hour or until soft when you poke the potato with a knife.
Once the potatoes are baked and slightly cooled, cut them in half lengthwise. Scoop out the
pulp leaving about ¼ inch of flesh layer around the skin.
Brush the top and bottom of the potato skins with olive oil, or bacon grease. Season with Salt
and Pepper. Place the potatoes skin side up into an air-fryer basket or broil pan. Cook in air fryer or
regular oven at 375 degrees for 4-6 minutes or until golden and crispy. Turn over to the cut side up and sprinkle the cheese evenly inside each potato skin. Continue to cook for 3-4 minutes or until the cheese melts.
Remove the skins from the oven and fill with sour cream, bacon bites, and sliced green onions.
Serve hot and enjoy.
Jan Dairy Keen