Loaded baked potato skins (Print)

Crispy baked potato skins topped with cheddar, bacon, and fresh garnishes for a tasty start.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese
03 - 4 slices cooked and crumbled bacon
04 - ½ cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil
08 - ½ teaspoon garlic powder
09 - ½ teaspoon paprika
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

# Directions:

01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash potatoes thoroughly and pierce several times with a fork. Place directly on oven rack and bake 40 to 45 minutes until tender.
03 - Cool potatoes slightly, slice each in half lengthwise, then carefully scoop out most flesh leaving a ¼-inch thick shell. Reserve flesh for another use.
04 - Brush both sides of potato skins with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Arrange the skins skin-side down on the baking sheet. Bake for 10 minutes until crisp.
06 - Remove skins from oven, fill each with shredded cheddar and crumbled bacon. Return to oven for 5 to 7 minutes, or until cheese is melted and bubbly.
07 - Top each with a dollop of sour cream, green onions, and fresh chives. Serve immediately.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you spent all afternoon on them.
  • The contrast between crispy skin and creamy, cheesy filling is genuinely addictive.
  • You can prep everything ahead and just bake when guests arrive.
02 -
  • Don't scoop the potato shells too thin or they'll fall apart in the oven—that quarter-inch shell is your safety net.
  • Add cold sour cream and fresh green onions right before serving; if they sit too long, the cream melts and the onions turn soft.
03 -
  • Cook your bacon in the oven at the same time as the potatoes to save time and pan space.
  • If you want extra-crispy skins, broil them for the last minute after the cheese melts—watch carefully so nothing burns.
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