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### Hands Down, One of the Best Party Appetizers Ever: **Loaded Potato Skins**
When it comes to party appetizers, you want something that’s not only delicious but also crowd-pleasing and easy to share. Enter **Loaded Potato Skins**—a classic appetizer that’s crispy, cheesy, and packed with flavor. Whether you’re hosting a game day gathering, a holiday party, or a casual get-together, these bite-sized beauties will disappear faster than you can say “pass the ranch!”
With perfectly baked potato skins loaded with gooey cheese, crispy bacon, sour cream, and green onions, this recipe takes a comfort food favorite to the next level. They’re indulgent, savory, and guaranteed to be the star of any spread. Here’s how to make **Hands Down, One of the Best Party Appetizers Ever**—Loaded Potato Skins.
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### **Ingredients for Loaded Potato Skins**
For a platter of irresistible loaded potato skins, you’ll need the following ingredients:
**For the Potato Skins:**
– 4 large russet potatoes (the starchy variety works best for crispy skins)
– 2 tablespoons olive oil
– Salt (for seasoning the skins)
– Freshly ground black pepper
**For the Toppings:**
– 1 1/2 cups shredded cheddar cheese (you can also use a blend of cheddar and Monterey Jack for extra meltiness)
– 1/2 cup cooked bacon, crumbled (or use bacon bits for a shortcut)
– 1/4 cup sour cream (or more for dipping)
– 2 tablespoons green onions, chopped (for garnish)
– Optional: Jalapeño slices for a spicy kick
– Optional: Fresh parsley for garnish
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### **How to Make Loaded Potato Skins**
#### **Step 1: Bake the Potatoes**
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then dry them thoroughly with a paper towel. Using a fork, prick each potato a few times to allow steam to escape while baking. Rub each potato with a little olive oil and season with a pinch of salt and pepper. Place the potatoes directly on the oven rack or on a baking sheet.
Bake the potatoes for 45-60 minutes, or until they’re fork-tender. Once done, remove them from the oven and let them cool for about 10-15 minutes until they’re cool enough to handle.
#### **Step 2: Scoop Out the Potato Flesh**
Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Use a spoon to carefully scoop out the insides, leaving about 1/4-inch of potato around the skin to maintain its structure. You can save the scooped-out potato flesh for mashed potatoes or potato soup later.
Brush the potato skins with a little more olive oil, then season them with a pinch of salt and pepper. This step is crucial for ensuring the skins turn out crispy and flavorful.
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