A fan fave! My guests can’t stop eating this one!

Sheet Pan Loaded Potato Skins are a delightful twist on a classic appetizer, perfect for gatherings or a cozy night in. Originating in the United States, potato skins became popular in the 1970s as a way to utilize leftover baked potatoes. This version simplifies the process by using a sheet pan, making it easy to serve a crowd. The crispy skins, topped with melted cheese, crispy bacon, and a dollop of sour cream, offer a satisfying combination of flavors and textures. It’s a dish that brings comfort and a touch of nostalgia while being incredibly versatile.

These loaded potato skins pair beautifully with a crisp green salad or tangy coleslaw, providing a refreshing contrast to the rich flavors. For a more substantial meal, consider serving them alongside grilled chicken or a hearty bowl of chili. A selection of dipping sauces, such as ranch or blue cheese, can also complement the dish, adding an extra layer of flavor.

Ingredients

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare Potatoes: Wash and scrub the potatoes thoroughly, then dry them with a towel. Pierce each potato several times with a fork and rub them with olive oil, salt, and pepper.
3. Bake Potatoes: Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
4. Cut and Scoop: Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.
5. Arrange on Sheet Pan: Arrange the potato skins on a sheet pan, skin side down. Sprinkle the insides with cheddar cheese and bacon.
6. Bake Again: Return the pan to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Top and Serve: Remove from the oven and top with chopped green onions. Serve warm with a dollop of sour cream on each potato skin.