Appetizer: United States – Loaded Potato Skins

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 57 min

Total 1 hr 7 min

Ingredients

4 large russet potatoes
Olive oil, to taste
Salt, to taste
Black pepper, to taste
1 1 / 2 cups (170 g) shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled
3 green onions, thinly sliced
Sour cream, for serving
2 tbsp (30 ml) melted butter (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake 45–60 minutes until tender.  
2. Let cool slightly, halve lengthwise and scoop out most of the flesh, leaving a 1/4-inch (0.635 cm) shell. Reserve scooped potato for another use.  
3. Brush insides with melted butter or oil, season with salt and pepper, and return to oven skin-side up for 10 minutes to crisp.  
4. Flip, fill each skin with cheddar and bacon, and bake another 5–8 minutes until cheese melts.  
5. Top with green onions and serve with sour cream.

1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake 45–60 minutes until tender.  
2. Let cool slightly, halve lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Reserve scooped potato for another use.  
3. Brush insides with melted butter or oil, season with salt and pepper, and return to oven skin-side up for 10 minutes to crisp.  
4. Flip, fill each skin with cheddar and bacon, and bake another 5–8 minutes until cheese melts.  
5. Top with green onions and serve with sour cream.