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
Preheat and wash
Preheat oven to 400°F (200°C). Scrub the russet potatoes under cold running water and dry thoroughly with a kitchen towel.
Pierce each potato a few times with a fork (to vent). Rub the skins with vegetable oil and sprinkle evenly with kosher salt and black pepper.
Place potatoes directly on the oven rack or on a baking sheet and roast for 45–55 minutes, until skins are crisp and a paring knife inserts easily into the flesh.
Remove potatoes and let cool until they are safe to handle but still warm, about 10–15 minutes.
Scoop
Cut each potato in half lengthwise. Carefully scoop out the majority of the flesh, leaving about 1/4 inch of potato attached to the skin to help maintain structure. Reserve scooped potato for another use.
Finish Skins
Arrange the skins cut-side-up on a baking sheet, skin-side-down, leaving space between them for hot air to circulate.
Bake the skins at 450°F for 8–10 minutes to crisp the interiors and edges.
While skins crisp, cook the bacon: lay the bacon slices on a foil-lined baking sheet or in a skillet and cook until crisp (about 12–15 minutes in a 400°F oven or 6–8 minutes in a skillet over medium-high heat). Drain on paper towels and chop into small pieces.
Remove baking sheet from oven. Divide shredded cheddar cheese evenly among the potato skins, sprinkling enough to cover each interior. Top each with chopped bacon.
Return to oven and bake 4–6 minutes more, or until cheese is fully melted and bubbly. For a browned top, switch to broil for 1–2 minutes, watching carefully to avoid burning.
While potatoes finish, thinly slice green onions (white and green parts) on a bias.
To Serve
Remove potato skins from the oven. Sprinkle sliced green onions over the hot, cheesy skins and add a light dusting of paprika if desired.
Portion sour cream into a small bowl for dipping and, if using, stir chopped chives into the sour cream or sprinkle them on top.
Serve immediately while hot and crispy. Each potato half is one loaded potato skin.