Loaded Potato Skins / Twice Baked Potato Skins
Loaded Potato Skins / Twice Baked Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, medium to large
- 1 cup kosher salt, for baking bed
- 2 tablespoons olive oil
- 2 cups vegetable oil, for frying, or as needed
For the Filling
- 1/4 cup milk, warm
- 1/4 cup sour cream
- 1/2 teaspoon black pepper, or to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup green onions, chopped, divided
- 1/2 cup cooked bacon, crumbled, divided
For Garnish
- 2 tablespoons sour cream, or ranch dressing, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Spread the kosher salt evenly in the bottom of a baking dish. This will create a bed for the potatoes to bake on.
⏱️ 5 min•🌡️ 400
- 2
Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork. Place the potatoes on the bed of salt in the baking dish. Drizzle the potatoes with olive oil, ensuring they are lightly coated.
⏱️ 5 min
- 3
Bake the potatoes in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. The baking time will vary depending on the size of the potatoes.
⏱️ 50 min•🌡️ 400
- 4
Once baked, carefully remove the potatoes from the oven and let them cool slightly until they are comfortable enough to handle. Cut each potato in half lengthwise.
⏱️ 5 min
- 5
Using a spoon, carefully scoop out the soft potato flesh from each half, leaving about 1/4 inch of potato attached to the skin to form sturdy 'shells.' Place the scooped-out potato flesh into a large mixing bowl and set aside the potato skins.
⏱️ 10 min
- 6
In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches about 350°F, or until a small piece of potato skin sizzles immediately when dropped in. Carefully place the hollowed-out potato skins into the hot oil, working in batches if necessary, and fry until golden brown and crispy, about 2-3 minutes per side.
⏱️ 10 min
- 7
Remove the crispy potato skins from the oil and place them on a plate lined with paper towels to drain any excess oil. Reduce the oven temperature to 375°F.
⏱️ 2 min
- 8
Arrange the fried potato skins on a baking sheet. Sprinkle 1/2 cup of shredded cheddar cheese evenly into the bottom of each potato skin. Return the baking sheet to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375
- 9
While the cheese is melting, prepare the potato filling. To the scooped-out potato flesh in the mixing bowl, add the warm milk, sour cream, and black pepper. Using an electric hand mixer, whip the mixture until it is smooth and creamy, like mashed potatoes.
⏱️ 5 min
- 10
To the mashed potato mixture, add 3/4 cup of shredded cheddar cheese, 2 tablespoons of chopped green onions, and 1/4 cup of crumbled cooked bacon. Gently fold these ingredients into the mashed potatoes with a spatula until just combined.
⏱️ 3 min
- 11
Remove the potato skins with melted cheese from the oven. Generously spoon or mound the prepared potato filling into each potato skin. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the filled skins.
⏱️ 5 min
- 12
Return the baking sheet with the filled potato skins to the oven. Bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly, and the filling is heated through.
⏱️ 15 min•🌡️ 375
- 13
Remove the loaded potato skins from the oven. Garnish with the remaining 2 tablespoons of chopped green onions and 1/4 cup of crumbled cooked bacon. Drizzle with sour cream or ranch dressing before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Skins / Twice Baked Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, medium to large
- 1 cup kosher salt, for baking bed
- 2 tablespoons olive oil
- 2 cups vegetable oil, for frying, or as needed
For the Filling
- 1/4 cup milk, warm
- 1/4 cup sour cream
- 1/2 teaspoon black pepper, or to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup green onions, chopped, divided
- 1/2 cup cooked bacon, crumbled, divided
For Garnish
- 2 tablespoons sour cream, or ranch dressing, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Spread the kosher salt evenly in the bottom of a baking dish. This will create a bed for the potatoes to bake on.
⏱️ 5 min•🌡️ 400 - 2
Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork. Place the potatoes on the bed of salt in the baking dish. Drizzle the potatoes with olive oil, ensuring they are lightly coated.
⏱️ 5 min - 3
Bake the potatoes in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. The baking time will vary depending on the size of the potatoes.
⏱️ 50 min•🌡️ 400 - 4
Once baked, carefully remove the potatoes from the oven and let them cool slightly until they are comfortable enough to handle. Cut each potato in half lengthwise.
⏱️ 5 min - 5
Using a spoon, carefully scoop out the soft potato flesh from each half, leaving about 1/4 inch of potato attached to the skin to form sturdy 'shells.' Place the scooped-out potato flesh into a large mixing bowl and set aside the potato skins.
⏱️ 10 min - 6
In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches about 350°F, or until a small piece of potato skin sizzles immediately when dropped in. Carefully place the hollowed-out potato skins into the hot oil, working in batches if necessary, and fry until golden brown and crispy, about 2-3 minutes per side.
⏱️ 10 min - 7
Remove the crispy potato skins from the oil and place them on a plate lined with paper towels to drain any excess oil. Reduce the oven temperature to 375°F.
⏱️ 2 min - 8
Arrange the fried potato skins on a baking sheet. Sprinkle 1/2 cup of shredded cheddar cheese evenly into the bottom of each potato skin. Return the baking sheet to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375 - 9
While the cheese is melting, prepare the potato filling. To the scooped-out potato flesh in the mixing bowl, add the warm milk, sour cream, and black pepper. Using an electric hand mixer, whip the mixture until it is smooth and creamy, like mashed potatoes.
⏱️ 5 min - 10
To the mashed potato mixture, add 3/4 cup of shredded cheddar cheese, 2 tablespoons of chopped green onions, and 1/4 cup of crumbled cooked bacon. Gently fold these ingredients into the mashed potatoes with a spatula until just combined.
⏱️ 3 min - 11
Remove the potato skins with melted cheese from the oven. Generously spoon or mound the prepared potato filling into each potato skin. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the filled skins.
⏱️ 5 min - 12
Return the baking sheet with the filled potato skins to the oven. Bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly, and the filling is heated through.
⏱️ 15 min•🌡️ 375 - 13
Remove the loaded potato skins from the oven. Garnish with the remaining 2 tablespoons of chopped green onions and 1/4 cup of crumbled cooked bacon. Drizzle with sour cream or ranch dressing before serving immediately.
⏱️ 2 min