Guarantee happy guests at your next tailgate by filling crispy potato skins with warm cheese, bacon and sour cream. For perfect heat, be sure to include fresh jalapeño.
Loaded Potato Skins
- 4 russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1/2 cup sour cream
- 2 ounces cream cheese, room temperature
- 1/2 cup +2 tablespoons cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/2 pound bacon crumbles
- 1 jalapeno, seeded and finely diced
- 1/2 yellow onion, diced
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon garlic
- Preheat the oven to 350 degrees.
- Wash the potatoes, poke holes in them, drizzle with olive oil and sea salt, then bake for 45 minutes, or until completely cooked through. Remove from the oven and cool for about 10 minutes.
- In a bowl, combine all the cheeses (saving 2 tablespoons cheddar), sour cream, bacon, jalapeno, onion and seasonings. Stir until well combined.
- Cut the potatoes in half lengthwise. Use a spoon to scoop out the insides into the bowl. There should be about 1/2 an inch of flesh remaining in the potato.
- Mix the bowl’s contents until well combined, then evenly scoop into the potato skins.
- Transfer to a baking sheet, top with remaining cheddar, and bake for another 15-17 minutes, or until warmed thoroughly and the cheese is melted.