Loaded Baked Potato Skins (Printable Version)

Crispy baked potato skins filled with cheddar, bacon, and fresh toppings for a tasty bite.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese
03 - 4 slices bacon, cooked and crumbled
04 - 120 ml 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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub potatoes and pierce several times with a fork. Place directly on oven rack and bake 40 to 45 minutes until tender.
03 - Let potatoes cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a 1/4-inch thick shell intact.
04 - Brush both sides of potato skins with olive oil. Sprinkle with garlic powder, paprika, salt, and black pepper.
05 - Arrange potato skins skin-side down on baking sheet. Bake 10 minutes until crispy.
06 - Remove skins and 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 skin with sour cream, green onions, and chopped chives. Serve immediately.

# Expert Advice:

01 -
  • The potato shells get shatteringly crisp in the oven, creating the perfect contrast to gooey melted cheese.
  • You can prep the skins a day ahead and just fill and bake them when guests arrive.
  • Everyone gets to customize their own toppings, so picky eaters and adventurous snackers are both happy.
  • Theyre sturdy enough to eat with your hands, which makes them ideal for game day or casual gatherings.
02 -
  • Dont skip pricking the potatoes before baking, I once had one burst in the oven and it made a mess I was scraping off the rack for days.
  • Brushing oil on both sides of the skins is what makes them crispy, not just the cut side, so dont rush that step.
  • If the cheese isnt bubbling after 7 minutes, give it another minute or two, thats when the edges get golden and irresistible.
03 -
  • Use a small spoon or melon baller to scoop out the potato flesh cleanly without tearing the skin.
  • If your bacon isnt crispy enough, it will turn chewy under the cheese, so cook it until it snaps.
  • Let the skins cool for a minute or two after pulling them from the oven so the cheese sets slightly and doesnt slide off when you pick them up.
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