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 & base
Filling & toppings
Method
Potatoes & base
- 1
Preheat the oven to 400°F (200°C). Scrub the russet potatoes thoroughly and pat dry.
- 2
- 3
Place potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until the skins are crisp and a skewer inserts easily into the center. Exact time depends on potato size.
- 4
Remove potatoes from oven and let cool until they are comfortable to handle, about 10–15 minutes.
Filling & toppings
- 5
Hollow the potatoes
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the majority of the flesh, leaving about 1/4 inch of potato attached to the skin so the shell holds its shape. Reserve scooped potato for another use (mashed potatoes, soup, etc.).
- 6
Crisp the skins
Brush the inside and outside of each potato skin with the melted butter. Sprinkle the insides lightly with garlic powder and smoked paprika (if using). Arrange skins cut-side up on a baking sheet. Return to the oven and bake at 425°F (220°C) for 10 minutes, then flip skins cut-side down and bake another 5–8 minutes until edges are crisp.
- 7
Prepare bacon & onions
While skins crisp, cook the bacon until crispy: either fry in a skillet over medium heat for 8–10 minutes, or bake on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Drain on paper towels and chop into small pieces. Thinly slice the green onions, separating white and green parts if desired.
- 8
Assemble and melt cheese
Reduce oven to 425°F (if necessary). Flip potato skins cut-side up. Divide shredded cheddar evenly among the skins (about 2–3 tablespoons per half, more for generous topping). Sprinkle chopped bacon over the cheese. Return to oven and bake 5–7 minutes, or until cheese is melted and bubbly.
- 9
Finish & serve
Remove potato skins from oven. Sprinkle sliced green onions over the tops. Serve immediately with sour cream on the side for dipping or dolloped on each skin. Optionally garnish with extra paprika or chives.
