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  • Writer's pictureDairy Keen

Loaded Potato Skins

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


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