Easy Loaded Potato Skins
Baking the hollowed potato shells first until properly crisp is what stops them going soggy once the cheese and bacon go back in for a second round in the oven.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
easy
Cuisine
American
gluten-freepartysnack
Ingredients
4baked potatoes, halved and scooped
1.5 cupsshredded cheddar cheese
6 rashersbacon, cooked and chopped
to tastesour cream and chives to top
Instructions
1
Brush potato skins with oil.
2
Bake at 220°C for 10 minutes until crisp.
3
Fill with cheese and bacon.
4
Return to oven until cheese melts, top with sour cream and chives.
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