Loaded Potato Skins Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Scrub the potatoes well and pat dry. Pierce each potato a few times with a fork to release steam while baking.

Rub each potato all over with the olive oil, then sprinkle with kosher salt and black pepper. Place potatoes on the prepared baking sheet, spaced apart.

Bake whole potatoes for 45–60 minutes, until skins are crisp and a skewer or knife slides into the center easily. Cooking time depends on potato size; aim for tender flesh.

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

Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, etc.).

Brush the insides of each potato skin with melted butter (melt the 2 tbs butter if not already melted). Return the skins to the baking sheet, skin side down, to crisp further.

Bake the hollowed potato skins at 425°F (220°C) for 10 minutes to dry and crisp the edges.

While the skins are baking for the second time, cook the bacon. Arrange the 8 slices of bacon in a cold skillet, then place over medium heat. Cook, turning occasionally, until crisp, 8–10 minutes. Alternatively, bake bacon on a separate sheet at 400°F (200°C) for 15–20 minutes until crisp.

Transfer cooked bacon to a paper-towel-lined plate to drain, then chop into small pieces.

Remove the potato skins from the oven. Sprinkle the insides of each skin with shredded cheddar cheese (about 2–3 tablespoons per half, using the 2.5 cups total) and top with chopped bacon evenly distributed.

Return the loaded skins to the oven (still at 425°F / 220°C) and bake for 5–7 minutes, until cheese is fully melted and bubbly.

If you like a slightly browned top, turn the oven to broil for 1–2 minutes and watch closely to avoid burning.

While the cheese melts, thinly slice the green onions, separating the white and light green parts from the darker green tops. Reserve the darker green tops for garnish.

Remove the potato skins from the oven and sprinkle with remaining green onion slices and a light dusting of paprika if using.

Serve immediately with a bowl of sour cream for dipping or with a small dollop (about 1 tablespoon) placed on each potato skin before serving.

Enjoy warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 375°F (190°C) oven until warmed through and crisp.