Loaded Potato Skins
Perfect for a hearty game-day snack or an indulgent side dish to go alongside grilled steaks, these loaded potato skins pack a punch with a generous amount of grated cheddar cheese, broccoli, sour cream—and, of course, bacon. If you’re hosting a party, make a double batch, because these will disappear in a flash.
Looking for more game-day inspiration? Check out our football favorites collection, featuring our most popular recipes to make for the big game.
Ingredients:
- 4 large russet potatoes, well scrubbed and patted dry
- 1 head broccoli
- 8 bacon slices
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 cups (8 oz./250 g) grated cheddar cheese
- 3/4 cup (6 oz./185 g) sour cream
- 2 Tbs. chopped fresh chives
- 1/2 cup (2 oz./60 g) panko
Directions:
Preheat an oven to 450°F (230°C).
Prick the potatoes several times with a fork and place them directly on the oven rack. Bake until tender when pierced with a paring knife, about 1 hour. Remove the potatoes from the oven and let cool for 15 minutes.
While the potatoes are cooking, prepare the broccoli: Separate the broccoli florets from the stems and cut the florets into 1-inch (2.5-cm) pieces. Peel the stems with a vegetable peeler and cut on the diagonal into slices 1/4 inch (6 mm) thick. Bring a saucepan three-fourths full of water to a boil over high heat. Add the broccoli and blanch until just tender, 3 to 4 minutes. Drain, rinse under cold running water until cool and drain again. Set aside.
Next cook the bacon: In a large fry pan over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel–lined plate to drain. When cool enough to handle, crumble into small pieces.
Cut each potato in half lengthwise. Scoop out the potato flesh into a bowl, leaving a shell about 1/4 inch (6 mm) thick. Reserve the scooped-out potato flesh for another use. Drizzle the potato shells with 2 Tbs. of the olive oil and season generously with salt and pepper.
In a bowl, stir together the broccoli, half of the bacon and 1 1/2 cups (6 oz./185 g) of the cheese. Fill each potato shell with the broccoli mixture, dividing it evenly. Bake until the potato skins are crisp, about 15 minutes.
Meanwhile, in a small bowl, stir together the sour cream and chives. Set aside.
In a small fry pan over medium-low heat, warm the remaining 1 Tbs. olive oil. Add the panko to the pan and cook, stirring frequently, until golden brown, about 4 minutes. Set aside.
Remove the potato skins from the oven and top with the remaining 1/2 cup (2 oz./60 g) cheese and the remaining bacon, dividing them evenly. Return the potato shells to the oven until the cheese is melted and bubbling, about 5 minutes.
Top the loaded potato skins with dollops of sour cream and the panko, dividing them evenly. Serves 8.
Williams Sonoma Test Kitchen
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$49.95
