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–+ servings

Crispy Loaded Baked Potato Skins with Cheddar and Herbs

Ultra crispy golden potato skins baked twice for maximum crunch, brushed with garlic herb butter, and piled high with melted sharp cheddar, crispy halal beef bacon bits, cool sour cream, and fresh garden chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings (12 skins)
Calories: 285
Ingredients Method Nutrition

Ingredients
  

Potato Base & Crisping
  • 6 medium russet potatoes scrubbed and pre-baked
  • 3 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1.5 tsp salt and pepper
Loaded Fillings & Garnishes
  • 2 cups sharp cheddar cheese freshly shredded
  • 6 strips halal beef bacon crisped and crumbled
  • 0.5 cup sour cream chilled
  • 0.25 cup fresh chives minced
  • 1 tbsp fresh parsley chopped

Method
 

Hollow & Dual-Bake Crisping
  1. Preheat oven & hollow: Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment. Halve the baked potatoes lengthwise. Gently scoop out the potato flesh leaving a sturdy 1/4-inch border around the skin.
  2. Season & crisp both sides: Whisk melted butter, olive oil, garlic powder, paprika, salt, and black pepper. Brush skins thoroughly inside and out. Bake cut-side down for 10 minutes, flip cut-side up and bake for another 8-10 minutes until deeply golden and blistered.
Layer Cheese & Broil to Molten Perfection
  1. Fill & melt: Fill hollowed shells evenly with shredded cheddar and half the beef bacon bits. Return to oven for 4-5 minutes until cheese is molten and bubbling.
  2. Top & garnish: Rest 2 minutes. Crown each hot potato skin with a cool dollop of sour cream, remaining crispy beef bacon, and a generous scatter of fresh chives and parsley. Serve immediately with ranch dip!

Nutrition

Calories: 285kcalCarbohydrates: 22gProtein: 12gFat: 17gSaturated Fat: 9gCholesterol: 45mgSodium: 480mgPotassium: 620mgFiber: 3gSugar: 2gVitamin A: 540IUVitamin C: 14mgCalcium: 240mgIron: 1.4mg

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