Loaded Potato Skins Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Scrub the russet potatoes well and pat dry. Pierce each potato a few times with a fork to prevent bursting.

Rub each potato all over with 2 tbs olive oil and sprinkle evenly with 1 tsp kosher salt and 1 tsp black pepper.

Place potatoes directly on the prepared baking sheet and roast for 45–60 minutes, until skins are crisp and a paring knife slides into the center easily. (Larger potatoes will take longer.)

Remove potatoes from the oven and let cool for 10 minutes until cool enough to handle but still warm.

Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes).

Brush the inside and outside of each potato skin with melted butter (about 3 tbs total). Place skins cut-side down on the baking sheet.

Return skins to the oven and bake at 425°F (220°C) for 8–10 minutes to crisp the outsides and dry the interiors slightly.

Remove the skins from the oven and turn them cut-side up. Evenly divide shredded cheddar cheese among the skins (about 2 cups total), sprinkling the cheese into each cavity.

Crumble cooked bacon slices (8 slices) and distribute the crumbles over the cheese on each skin.

Return the filled skins to the oven and bake for 5–8 minutes, or until the cheese is fully melted and bubbly and edges begin to brown.

Remove potato skins from the oven. Spoon a small dollop of sour cream (about 1–2 tsp each) onto each skin or serve sour cream on the side for dipping.

Scatter thinly sliced green onions evenly over the hot skins and sprinkle optional chopped chives for extra color and flavor. If desired, lightly dust with smoked paprika (about 1 tsp total) for a smoky finish.

Serve immediately while hot and crispy. Provide extra sour cream on the side.