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Loaded Potato Skins
Crispy potato skins loaded with cheddar, sour cream, bacon and chives. Baking the scooped-out shells a second time on their own before the filling goes back in is what dries them out enough to turn genuinely crispy, rather than staying soft under the toppings.
Ingredients
Instructions
Bake potatoes at 200°C for 1 hour until cooked. Cool slightly.
Halve potatoes. Scoop out flesh, leaving 5mm shell.
Brush with oil and season.
Bake shells at 220°C for 10 minutes until crispy.
Fill with cheddar.
Bake 5 more minutes until cheese melts.
Top with bacon, sour cream and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
