Loaded Potato Skins Recipe
Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.
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Ingredients
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Potatoes & Prep
Toppings
To Serve
Method
Potatoes & Prep
- 1
- 2
season and roast whole potatoes
Prick each potato several times with a fork. Rub the skins with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper. Place potatoes directly on the oven rack or on a baking sheet and roast for 45–60 minutes, until skins are crisp and a paring knife easily pierces the center. Cooking time varies by potato size; medium potatoes generally take about 50 minutes.
- 3
cool and halve
Remove potatoes from the oven and let cool until they are comfortable to handle, about 10–15 minutes. Using a sharp knife, cut each potato in half lengthwise.
- 4
scoop out flesh
Scoop out most of the potato flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve the scooped potato for another use (mashed potatoes, soup) if desired.
Crisp the Skins
- 5
brush with butter and season
Increase oven temperature to 450°F (230°C). Place potato shells skin-side down on a baking sheet. Brush the inside of each shell with melted butter. Sprinkle garlic powder and smoked paprika evenly over the insides.
- 6
bake shells
Bake the potato shells for 10 minutes, then flip them skin-side up and bake an additional 5–8 minutes, until edges are crisp and golden.
Bacon & Assembly
- 7
cook bacon
While skins are crisping, cook the bacon until very crisp. To do this, lay bacon slices on a baking sheet lined with foil and bake at 400°F (200°C) for 12–16 minutes, or cook in a skillet over medium heat for 8–10 minutes, turning as needed. Transfer cooked bacon to paper towels to drain and cool, then crumble or chop into small pieces.
- 8
add cheese and bacon
Remove the crispy shells from the oven. Evenly distribute the shredded cheddar into each shell (about 2–3 tablespoons per shell), then sprinkle crumbled bacon on top. Return the baking sheet to the oven and bake at 450°F (230°C) for 3–5 minutes, until the cheese is fully melted and bubbly.
- 9
garnish
Remove baked potato skins from the oven and immediately sprinkle with thinly sliced green onions. If desired, lightly dust with extra smoked paprika for color.
To Serve
- 10
Arrange loaded potato skins on a serving platter. Serve hot with sour cream on the side for dipping and a sprinkle of chopped fresh chives over the sour cream if using.