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Crispy Loaded Irish Potato Skins with Bacon and Cheddar

crispy loaded Irish potato skins - featured image
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A quick and easy snack featuring crispy russet potato skins loaded with smoky bacon, sharp cheddar cheese, and topped with sour cream and green onions. Perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 4 medium russet potatoes
  • 6–8 slices bacon
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • ½ cup sour cream
  • 2 green onions, thinly sliced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: ½ teaspoon garlic powder
  • Optional: ¼ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the potatoes thoroughly. Pierce each a few times with a fork to allow steam to escape during baking.
  3. Bake the potatoes directly on the oven rack for 45-50 minutes until tender but not falling apart.
  4. Remove potatoes from oven and let cool slightly until warm enough to handle.
  5. Slice each potato in half lengthwise. Using a spoon or melon baller, carefully scoop out the soft flesh, leaving about ¼ inch (6 mm) of potato attached to the skin. Set the scooped potato aside for another use.
  6. Brush the potato skins with olive oil inside and out. Sprinkle with salt, pepper, and optional garlic powder or smoked paprika.
  7. Place the skins skin-side down on a baking sheet lined with a wire rack. Bake for 10 minutes until they start to crisp.
  8. While skins bake, cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain and crumble once cool.
  9. Flip the potato skins skin-side up. Generously sprinkle shredded cheddar cheese over each skin, then top with crumbled bacon.
  10. Return to the oven and bake for another 10 minutes until cheese is melted and bubbly and bacon is warmed through.
  11. Remove from oven and let cool for a few minutes. Dollop sour cream on top and sprinkle with sliced green onions before serving.

Notes

Use a wire rack on the baking sheet for extra crispiness. Flip skins halfway through baking if no wire rack is available. Do not scoop too deep to keep skins intact. Watch cheese melting closely to avoid burning. Refrigerate pre-baked skins without toppings for up to 24 hours. Reheat in oven to regain crispiness; avoid microwaving.

Nutrition

Keywords: potato skins, bacon, cheddar, crispy snack, appetizer, loaded potato skins, easy recipe, comfort food

Find it online: https://emmaoven.com/crispy-loaded-irish-potato-skins-with-bacon-and-cheddar-recipe-easy-and-perfect-snack-ideas/