My Version of Loaded “Potato Skins”

A lot of recipes exist for potato skins. Most people use russet potatoes and there’s nothing wrong with that at all. But I prefer smaller potatoes with a thinner skin. Why ? Because you don’t have to overcook them to make sure they’re done.

My favorite is the Adirondack golds, although sometimes I use the reds. I scrub the potatoes and leave the peel on them.

I place about 4 of them in the air fryer for roughly 40 minutes until they’re tender. I stab a couple holes with a fork before putting them in so the moisture can vent while baking.

While the potatoes are baking in the air fryer, I cook up about 8 strips of bacon to crumble into bits, using the bacon grease, I simmer a couple of chopped stalks of green onions. If 8 strips of bacon and 4 kinds of cheese seems to be too much — ignore the person saying that. You don’t need that much negativity in your life.

I pre grease my small pan with extra virgin olive oil.

I scoop out the tiniest bit of cooked potato in order to make a hollow for the extras. I usually share the scoops with my dog.

Bacon bits and green onions. Keep in mind that you CANNOT give your dog any onions — no matter how much she sits up and begs. Onions and garlic are BAD for dogs.

I like chopping some very fine walnuts to top dress the potato skins.

The potato skins get a small scoop of goat cheese at first. I’m not a fan of sour cream, but goat cheese adds a spot of tangyness.

Layered up with goat cheese, three blend of shredded cheddar with pepper jack, green onions, and crushed red peppers.

After baking at 400*F for 20 minutes, I plate them up.

I’m a sucker for good hot sauce. Habanero is a good start.

Look at that thick potato smoothness, along with toppings piled high. THIS — is what I’m talking about when it comes to loaded potato skins.