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
Filling & toppings
Sauce
Method
Potatoes & prep
Pierce and oil
Prick each potato several times with a fork. Rub each potato with the olive oil, then season all over with kosher salt and black pepper. Place directly on the oven rack or on a rimmed baking sheet.
Bake for 45–60 minutes until the skins are crisp and a paring knife slides easily into the center. Cooking time depends on potato size—test one for doneness.
Cool and halve
Remove potatoes from the oven and let cool until they can be handled, about 10–15 minutes. Cut each potato in half lengthwise.
Scoop interiors
Using a spoon, carefully scoop out most of the flesh from the potato halves, 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.
Crisping & seasoning skins
Brush the inside and outer edges of each potato skin with melted butter. Sprinkle garlic powder and smoked paprika over the inside of the skins for flavor. Arrange skins cut-side up on a baking sheet lined with parchment or lightly oiled.
Return the skins to the oven and bake at 425°F (220°C) for 10–15 minutes until the edges are just starting to brown and the skin feels crisp.
Bacon & cheese
Cook the bacon
While the skins crisp, cook the bacon until crisp. You can bake the bacon at 400°F (200°C) on a foil-lined sheet for 15–20 minutes, or fry in a skillet over medium heat for 8–10 minutes, turning as needed. Transfer cooked bacon to a paper towel-lined plate and drain. When cool, chop or crumble into small pieces.
Remove the skins from the oven. Evenly divide and sprinkle the shredded cheddar into the cavities of the skins, then top each with crumbled bacon.
Return the loaded skins to the oven and bake for 5–8 minutes, or until the cheese is fully melted and bubbly.
Sauce & finish
While the loaded skins finish in the oven, stir together the sour cream, minced chives or parsley (if using), lemon juice, and a pinch of salt and pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.
When the cheese is melted, remove skins from the oven. Sprinkle the sliced green onions over the hot potato skins. Serve immediately with the sour cream on the side or dolloped on top.
