Loaded Potato Skins

Potato skins rose to fame in the 1970s and 1980s thanks to casual American restaurant chains like T.G.I. Friday’s, which put the once-discarded potato shell front and center as a shareable bar snack. What began as a way to use up leftover potato flesh from other dishes quickly became a beloved appetizer in its own right, especially once bacon and melted cheese entered the picture.

Crispy shells, gooey cheese, and all the bacon

Twice-baked potato halves get crisped in the oven, loaded with cheddar and bacon, then baked again until bubbly and golden.