Loaded Potato Skins Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Scrub the russet potatoes well and pat dry.

Pierce each potato a couple of times with a fork, rub evenly with 2 tablespoons olive oil, then sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Place directly on the oven rack or on a baking sheet and roast until tender when pierced with a fork, about 45–55 minutes depending on size.

Remove potatoes from the oven and let cool until they are cool enough to handle, about 10–15 minutes.

Slice each potato lengthwise and scoop out the flesh leaving about 1/4 inch of potato attached to the skin (reserve scooped potato for another use). Pat the insides and outsides of the skins dry with paper towels.

Brush the inside and outside of the potato skins lightly with the melted butter (about 2 tablespoons).

Return potato skins to a baking sheet, skin side down, and bake at 425°F (220°C) for 10 minutes to crisp the shells. This step ensures a crispy exterior.

While the skins are crisping, cook the bacon: place 8 strips of bacon in a cold skillet, then turn heat to medium and cook, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool. Once cool, crumble or chop into small pieces.

Trim and thinly slice the green onions. Reserve about 2 tablespoons of the green onion white and light-green pieces for mixing into the filling and the remaining for garnish.

Remove the potato skins from the oven after they have crisped. Divide the shredded cheddar (2 cups) evenly among the 12 potato skin halves, sprinkling the cheese into the scooped cavities. Evenly distribute the crumbled bacon on top of the cheese.

Return the loaded skins to the oven and bake at 425°F (220°C) until the cheese is melted and bubbling, about 6–8 minutes. If you prefer browned cheese, switch the oven to broil for the final 1–2 minutes—watch carefully to avoid burning.

Remove the potato skins from the oven. Immediately sprinkle with the reserved sliced green onions and, if using, 2 tablespoons chopped chives.

Serve hot with sour cream (about 1 cup total) on the side for dipping or dollop about 1 tablespoon sour cream per skin as desired. If desired, dust lightly with 1/2 teaspoon smoked paprika for color and a hint of smoky flavor.

Allow the skins to cool slightly before serving (they are best eaten hot and crisp). Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and re-crisped in a 400°F (200°C) oven for 8–10 minutes.