Loaded Potato Skins Recipe
Make Loaded Potato Skins Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Filling & Topping
Optional garnish
Method
Prepare and bake potatoes
Preheat and wash
Preheat the oven to 400°F (200°C). Scrub the russet potatoes under running water to remove dirt and pat them dry.
Oil and season
Rub each potato all over with the olive oil, then sprinkle evenly with kosher salt and black pepper.
Bake whole potatoes
Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until a skewer or fork slides in easily and the skin is crisp. Baking time depends on potato size.
Prepare bacon and core potatoes
Cook bacon
While potatoes bake, cook the bacon until crisp: either in a skillet over medium heat (turning occasionally) for 8–10 minutes or on a rimmed baking sheet in the oven at 400°F for 15–20 minutes. Transfer cooked bacon to paper towels to drain, then crumble or chop into small pieces.
Cool and halve potatoes
When potatoes are done, remove them from the oven and let cool for 10 minutes until you can handle them. Cut each potato in half lengthwise.
Scoop out flesh
Using a spoon, carefully scoop out most of the potato flesh from each half, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve the scooped potato for another use (mashed potatoes, soup) or discard.
Season skins and crisp
Brush and season skins
Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with the softened butter. Sprinkle the insides with garlic powder and smoked paprika (if using).
Bake until crisp
Arrange potato skins cut-side up on a baking sheet. Bake for 10–15 minutes, then flip them cut-side down and bake an additional 5–8 minutes, until edges are golden and crisp.
Fill and finish
Add cheese and bacon
Remove skins from oven and turn cut-side up. Fill each skin with shredded cheddar (divide evenly) and sprinkle the crumbled bacon over the cheese.
Melt cheese
Return the filled skins to the oven (450°F) for 4–6 minutes or until the cheese is melted and bubbly. Alternatively, broil on high for 1–2 minutes—watch closely to prevent burning.
Garnish and serve
Remove from oven and top each potato skin with a dollop of sour cream and a sprinkle of sliced green onions. If desired, finish with chopped chives and a few drops of hot sauce to taste. Serve immediately while hot and crisp.