Introduction: Loaded Golden Potato Skins
With the versatility of potatoes, the possibilities are endless! An extra bonus for this recipe is that the flesh of the potatoes are saved for a second use, which I usually make into a loaded baked potato soup the next day. Not only are there so many uses for potatoes, so are the toppings for these delicious potato skins. I have included most of our favorite toppings, but this recipe is easily adaptable for substitutions or variations according to taste preferences. Enjoy!
4 (6-7 oz. each) Yukon Gold potatoes, scrubbed and dried
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
¼ teaspoon black pepper
4 oz. shredded cheddar cheese
6 slices hickory smoked bacon, cooked crisp and crumbled
1 ½ cups chili, heated through
1 large ripe avocado, peeled and diced
½ cup sour cream
¼ cup thinly sliced green onions
¼ cup pickled sliced jalapenos
¼ cup diced fresh tomatoes, drained
13x9-inch baking pan or dish
Step 1: Baking Potatoes:
Heat oven to bake at 400 degrees. Use a fork to pierce potatoes several times. Place potatoes on top oven rack. Bake for 50-60 minutes or until a knife will easily pierce into centers of potatoes. Remove from oven and set oven to broil at 400 degrees. Cool potatoes for 15 minutes or until easily handled.
Step 2: Preparing Skins:
Slice each potato in half lengthwise. Use a spoon to scoop out flesh of potato halves, leaving 1/8-1/4-inch intact. (Reserve flesh for another use.) Brush both sides of potato halves with butter then sprinkle evenly with salt and pepper, placing skin-side up in a 13x9 baking pan or dish. Place on center rack and broil for 4-5 minutes until skin is brown and crisp. Flip potato halves and broil for 4-5 minutes more or until edges begin to brown. Remove from oven.
Step 3: Filling Skins:
Divide cheese into baked skins then sprinkle evenly with crumbled bacon. Place in oven under broiler for 3 minutes more or until cheese is melted. Remove from oven.
Step 4: Serving Skins:
Immediately serve with additional toppings on the side to be added as desired. Serves 4.
Step 5: Notes:
Russet potatoes may be used instead of Yukon Golds.