Loaded Potato Skins

Name: Loaded Potato Skins
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 large russet potatoes; 150g cheddar, grated; 6 rashers streaky bacon, cooked and crumbled; 200g sour cream; 3 spring onions, sliced; olive oil for brushing; salt to taste

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.

Total time

95 min

Prep

15 min

Cook

80 min

Difficulty

easy

Cuisine

American

gluten-free

Ingredients

6large russet potatoes

150gcheddar, grated

6 rashersstreaky bacon, cooked and crumbled

200gsour cream

3spring onions, sliced

olive oilfor brushing

saltto taste

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.

Calories

439

Protein

22.5g

Fat

34.9g

Carbs

9.1g

Fiber

Sodium

767mg

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