Description
These Loaded Potato Skins are a delightful treat featuring a crispy exterior and a luscious filling of cheddar cheese, sour cream, and fresh parsley. They are perfect for gatherings or a comforting meal at home, combining simple ingredients with irresistible flavor.
Ingredients
Scale
- 6 medium russet potatoes
- 1/4 cup cheddar cheese, shredded
- 1 tbsp oil
- 3/4 cup sour cream
- 3 tbsp parsley, chopped
- 1 tsp garlic, minced
- salt to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking pan with aluminum foil.
- Place a wire rack over the baking sheet.
- Wash and dry the russet potatoes thoroughly.
- Pierce each potato on both sides twice with a fork and transfer them to the wire rack.
- Brush both sides of each potato with oil.
- Bake the potatoes for 45-55 minutes, until they are just tender yet firm.
- Allow potatoes to cool for 15-20 minutes until manageable, then cut them in half.
- Raise the oven temperature to 450 degrees Fahrenheit.
- Scoop out the potato flesh, leaving a 1/4 inch rim around the edges.
- Return the hollowed-out potatoes to the wire rack and brush again with oil.
- Sprinkle a little salt on the insides of the skins.
- Bake the skins upside down for 12 minutes, then flip them over and bake for another 8 minutes until browned and crispy.
- In a bowl, whisk together sour cream, chopped parsley, minced garlic, and additional salt to taste.
- Sprinkle shredded cheese evenly across the potato skins and bake for an additional 4-5 minutes or until the cheese melts and the skins are crisp.
- Before serving, add a dollop of sour cream on each potato skin and garnish with extra parsley or chopped green onions if desired.
Notes
For an extra kick, add cooked bacon bits on top before serving.
You can add a variety of toppings like jalapeños or green onions for more flavor.
Ensure not to overbake the potatoes initially to keep them sturdy for scooping.
Nutrition
- Serving Size: 1 potato skin
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg