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Loaded Potato Skins
Created by: Howcan Team
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the potatoes and pat them dry. Pierce each potato several times with a fork.
- Rub the potatoes with olive oil, then sprinkle with salt and pepper.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skins are crispy and the insides are tender.
- Remove the potatoes from the oven and let them cool for 10 minutes.
- Cut the potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato on the skins.
- Place the potato skins on a baking sheet and sprinkle the insides with cheddar cheese and bacon.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped green onions.
- Serve hot with a dollop of sour cream on top.
Loaded potato skins have a rich history dating back to the 1970s when they first gained popularity in American restaurants. The dish is believed to have originated in TGI Friday's, where it was created by Chef Dan Scoggin. These crispy, hollowed-out potato shells filled with cheese, bacon, and sour cream quickly became a beloved appetizer across the country. Today, the best versions of this dish can be found in gastropubs and sports bars, particularly in regions known for their love of hearty, indulgent fare. To make the perfect loaded potato skins, it's crucial to get the balance of crispy skin, gooey cheese, and savory toppings just right. Some chefs also experiment with alternative methods, such as using sweet potatoes or adding unique ingredients like jalapeños or pulled pork for a twist on the classic recipe.
80 min
8
320 calories
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