Loaded Baked Potato Skins (Print Version)

Crispy potato skins topped with melted cheese, bacon, and fresh herbs for a flavorful bite.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese
03 - 4 slices bacon, cooked and crumbled
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# How to Make It:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub potatoes and prick with a fork several times. Place directly on oven rack and bake for 40 to 45 minutes until tender.
03 - Let potatoes cool slightly. Cut in half lengthwise and carefully scoop out most flesh, leaving about 1/4-inch thick shells. Reserve potato flesh for another use.
04 - Brush both sides of potato skins with olive oil. Sprinkle garlic powder, paprika, salt, and black pepper evenly.
05 - Place skins skin-side down on the baking sheet and bake for 10 minutes until crisp.
06 - Remove skins from oven, fill each with shredded cheddar cheese and crumbled bacon. Return to oven for 5 to 7 minutes until cheese melts and bubbles.
07 - Top each potato skin with a dollop of sour cream, sliced green onions, and chives. Serve immediately.

# Additional Tips::

01 -
  • They taste like the best parts of a loaded baked potato, but you can pick them up with your hands and they vanish in three bites.
  • The edges get so crispy from the olive oil and oven heat that they shatter when you bite down, then you hit warm melted cheese and smoky bacon.
  • You can prep the potato shells hours ahead and just fill and bake them when guests arrive, which saved me more than once during last-minute gatherings.
02 -
  • Don't skip pricking the potatoes before baking or they can burst in the oven, and I learned that the messy way.
  • Brush oil on both sides of the skins, not just the top, or the bottoms stay soft and chewy instead of crispy.
  • Let the potatoes cool for at least five minutes before you try to scoop them out, or the flesh will stick and the skins will rip apart in your hands.
03 -
  • Use a spoon with a thin edge to scoop out the potato flesh cleanly without tearing the skins.
  • If the skins feel floppy after the first bake, give them an extra 3 to 5 minutes before adding the cheese.
  • Serve them on a warm platter so they stay hot longer, and set out extra sour cream and hot sauce on the side so everyone can customize their own.
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