Loaded potato skins are crispy, cheesy, and packed with bacon and green onions. They’re an easy, crowd-pleasing appetizer perfect for game day or any gathering.
0 Preheat your oven to 400°F. Start by washing and drying your russet potatoes, then poke several holes in each one using a fork.
1 Drizzle them with olive oil and rub it all over the skins. Sprinkle kosher salt on both sides of the potatoes, then place them on a baking sheet. Bake for 60 minutes at 400 degrees, or until the potatoes are fork tender.
2 Once they’re done, let the potatoes cool just enough to handle. Slice each one in half lengthwise and carefully scoop out the insides with a spoon, leaving a thin layer of potato inside the skins to help them hold their shape.
3 In a small bowl, melt the butter and stir in the garlic powder and onion powder. Brush this mixture all over the inside of the potato skins.
4 Turn the oven up to 450°F and place the skins back on the baking sheet. Bake for 10 minutes, then flip them over and bake for another 10 minutes until they’re golden and crispy.
5 Remove the skins from the oven and spread a generous layer of whipped pimento cheese inside each one. Top with crumbled bacon and sliced green onions. Serve warm and enjoy!
