Cheesy Loaded Potato Skins
Roasted sliced potatoes loaded with cheese, bacon, and 1,000 chives.
To know me is to know that I love to host. Whether it’s brunch with my family or having a few friends over for appetizers and cocktails. I’m sharing one of my favorite potato skin recipes with a unique twist because of the potato slices instead of the original halved and hollowed skins. They’re easy to customize such as adding carmelized onions or even shredded bbq chicken. Using this recipe, the choices are abundant. I recommend using fresh bacon because we’ll use the rendered fat to coat the potato slices before seasoning.
What You Need:
3 to 4 russet potatoes, you can definitely use other varieties, these are just sturdy for serving and dipping.
1.5 tbsp canola oil
kosher salt, to taste
cracked black pepper, to taste
2 cups cheddar cheese, shredded
1 cup gruyere cheese, shredded
1.5 tbsp ranch or Italian seasoning
6 to 8 slices of bacon, cook, chop and save rendered fat.
a handful of chives, finely chopped
What to Do:
preheat oven to 375F and cut potatoes into 1/2 inch thick slices.
toss the potatoes with canola oil in a large bowl or lightly brush with a pastry brush on both sides.
season with salt, pepper, and your choice of seasoning such as ranch or Italian.
bake the potatoes on a baking sheet for 27 minutes. Be sure to flip all slices after 15 minutes.
remove the potatoes from the oven and lightly coat them with the rendered bacon fat.
mix the cheeses in a medium bowl and coat the potato slices generously and add the chopped bacon. be sure not to get the baking sheet too dirty because the cheese may burn on the sheet during the final bake. I like to use parchment paper.
place the loaded potato slices back in the oven for 3 to 5 minutes or until the cheese is nice and bubbly.
remove from the oven and top with an ample amount of chives. 1,000 chives.
sprinkle with more Italian seasoning and serve with sour cream.
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