Loaded Potato Skins with Sour Cream Dip
Crispy baked potato skins loaded with cheese and bacon, served with a creamy sour cream and chive dip.
1h 30m4Servings
Nutrition
576kcal
16gProtein
32gCarbs
43gFat
Ingredients
POTATO SKINS
Russet Potatoes
4 whole
Olive Oil
2 tbsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
Cheddar Cheese
1 cup
Bacon
4 pieces
DIP
Sour Cream
1 cup
Mayonnaise
¼ cup
Dehydrated Onion Flakes
1 tsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
Hot Sauce
Optional
½ tsp
Chives
2 tbsp
Equipment
Cast Iron Skillet
Instructions
1Prepare and Bake Potatoes
1h
1hPreheat Oven
Preheat oven to 400°F (200°C).
Prepare Potatoes
Wash and dry the potatoes. Rub them with olive oil, salt, and pepper. Prick them a few times with a fork or knife.
Bake Potatoes
Bake potatoes directly on the oven rack for about 1 hour, or until tender when pierced with a fork.
2Prepare Bacon and Cheese
10m
10mCook Bacon
Cook bacon in a cast iron skillet over medium heat until crispy. Drain on paper towels and crumble.
Grate Cheese
Grate the cheddar cheese.
3Scoop and Fill Potato Skins
15m
15mCool Potatoes
Let the potatoes cool slightly so they are easier to handle.
Cut and Scoop
Cut each potato in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch shell. Be careful not to scoop too much, so the skins hold their shape.
Season Skins
Brush the inside of the potato skins with olive oil and season with salt and pepper.
Add Fillings
Fill each potato skin with a small amount of shredded cheddar cheese, crumbled bacon, and a little more cheese on top.
4Bake Loaded Potato Skins
10m
10mBake Again
Place the filled potato skins back on the baking sheet and bake for another 10 minutes, or until the cheese is melted and bubbly.
5Make the Dip
5m
5mCombine Ingredients
In a small bowl, combine sour cream, mayonnaise, dehydrated onion flakes, salt, pepper, and hot sauce (if using). Stir in chopped chives.
Taste and Adjust
Taste the dip and adjust seasonings as needed. Let it sit for a few minutes for the flavors to meld.
6Serve
5m
5mGarnish and Serve
Sprinkle the hot potato skins with fresh chives. Serve immediately with the sour cream dip.
Tips
For extra crispy skins, you can par-bake the potatoes, scoop them out, then brush the skins with oil and bake them again until crisp before filling.
Don't scoop out too much potato flesh, or the skins might become flimsy and break.
The potato skins can be assembled ahead of time and refrigerated. Bake them just before serving.
The dip can also be made ahead and stored in the refrigerator. The flavors will meld even further.