Loaded Potato Skins Recipe

Preheat and wash

Preheat oven to 400°F (200°C). Scrub the russet potatoes under cold water and pat dry.

Bake potatoes

Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Place directly on an oven rack or on a baking sheet and bake for 45–60 minutes until skins are crisp and a fork or skewer goes in easily. Exact time depends on potato size.

Cool and halve

Remove potatoes from oven and let cool until safe to handle, about 10–15 minutes. Slice each potato lengthwise into halves.

Scoop

Carefully scoop out most of the flesh from each half using a spoon or melon baller, leaving about 1/4 inch (6 mm) of potato on the skin to keep shape. Reserve the scooped potato for another use (mashed potatoes or soups).

Crisp the bacon

While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into small pieces.

Brush and bake skins

Increase oven temperature to 425°F (220°C). Brush the inside and outside of each potato skin with melted butter. Arrange potato skins cut-side up on a baking sheet. Bake for 10 minutes to crisp the shells further.

Add cheese and bacon

Remove baking sheet, evenly divide shredded cheddar among the potato skins (about 2–3 tablespoons per skin), then sprinkle chopped bacon over the cheese. Return to oven and bake 5–7 minutes or until cheese is melted and bubbly.

Finish with green onions

Thinly slice green onions on the bias and sprinkle over the hot loaded skins immediately after removing from the oven so they wilts slightly but remain bright and crisp.

Spoon about 1 tablespoon of sour cream onto each potato skin or serve the sour cream in a small bowl for dipping. If using, sprinkle finely chopped chives on top of the sour cream or directly on the skins for extra garnish.

Serve warm. Makes approximately 12 potato skins (6 potatoes halved) and serves 4 as an appetizer or 2–3 as a snack/side.