Crispy Loaded Potato Skins

Crispy edges, melty cheese, and that perfect bacon crunch—Crispy Loaded Potato Skins with Let’s Get After It deliver the kind of bold bite every table needs.

Ingredients

• 4 medium russet potatoes, scrubbed
• 2 tbsp olive oil
• 2 tsp Let’s Get After It
• 1 cup shredded sharp cheddar
• 4 strips thick-cut bacon, cooked and crumbled
• Sour cream, for serving
• Chopped chives or scallions, for garnish

Instructions

1. Bake the Potatoes:

1. Preheat oven to 400°F. Pierce potatoes with a fork.
2. Rub with olive oil and Let’s Get After It .
3. Bake directly on the rack for 45–60 minutes until tender (internal temp around 205°F is ideal).

2. Scoop & Crisp:

1. Let potatoes cool slightly. Cut in half lengthwise and scoop out most of the flesh, leaving about ¼-inch thick walls.

3. Brush & Bake Again:

1. Increase oven to 425°F.
2. Brush skins with a little more olive oil and a light sprinkle of Let’s Get After It .
3. Place skin-side up on a baking sheet. Bake 10 minutes. Flip and bake another 10 minutes until golden and crispy.

4. Load Them Up:

1. Fill each skin with shredded cheddar and crumbled bacon.
2. Return to the oven for 5–7 minutes until cheese is melted and bubbling.

5. Serve:

1. Top with sour cream and chopped chives or scallions.
2. Finish with a light sprinkle of Let’s Get After It right before serving for that final pop.

Chef Paddy’s Tips

• Season Every Layer: Let’s Get After It brings that garlic, salt, and pepper backbone that makes every bite hit.
• Get Them Crispy: Don’t rush the second bake—this is where the magic happens.
• Cheese Strategy: Melt first, then finish toppings for the best texture.
• Make Ahead Tip: Crisp the skins earlier, then reload and reheat before serving.

Let’s cook with heart and hustle.