Loaded Potato Skins Recipe

Preheat and wash

Preheat the oven to 425°F (220°C). Scrub the russet potatoes under cold running water to remove dirt. Pat dry with a towel.

Oil and season

Prick each potato a few times with a fork. Rub each potato all over with the 2 tablespoons olive oil, then sprinkle evenly with the kosher salt and black pepper.

Bake whole potatoes

Place potatoes directly on the middle oven rack or on a rimmed baking sheet. Bake for 45–60 minutes, or until skins are crisp and an inserted knife meets little resistance (potatoes should be fork-tender). Remove from oven and let cool until comfortable to handle, about 15 minutes.

Halve and scoop

Reduce oven to 400°F (200°C). Cut each potato lengthwise in half. Using a spoon, scoop out most of the flesh leaving a 1/4-inch (6 mm) rim of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, etc.).

Brush with butter

Brush the inside and outside of each potato skin with the melted butter. Sprinkle the inside of each skin lightly with the garlic powder.

Crisp skins

Arrange the skins cut-side up on a baking sheet. Bake at 400°F (200°C) for 10 minutes, then flip skins cut-side down and bake another 5 minutes to crisp the outsides. Remove from oven.

Cook bacon

While skins crisp, cook the bacon until crisp. You can bake on a separate sheet at 400°F for 12–15 minutes or pan-fry until brown and crisp. Transfer cooked bacon to a paper towel-lined plate to drain, then chop into small pieces.

Fill with cheese and bacon

Turn skins cut-side up. Distribute the shredded sharp cheddar evenly among the 8 skins (about 2–3 tablespoons per skin), then top with chopped bacon pieces. If using extra cheese, reserve a small amount to sprinkle after the skins warm.

Melt cheese

Return the filled skins to the oven and bake at 400°F (200°C) for 6–8 minutes, or until the cheese is melted and bubbly. For extra browning, switch to broil on high for 1–2 minutes—watch closely to avoid burning.

Garnish

Remove potato skins from the oven. Dollop or pipe the 3/4 cup sour cream onto each skin (about 1–1.5 tablespoons per skin) or serve sour cream on the side. Sprinkle the 2 tablespoons sliced chives and the 2 tablespoons sliced green onions over the skins. Add hot sauce to taste if desired.

Serve

Arrange on a platter and serve hot. Provide extra sour cream and hot sauce on the side. Leftover potato skins keep refrigerated in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven until warmed through.