Loaded Potato Skins Recipe

Preheat and wash

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

Bake the potatoes

Poke each potato 6–8 times with a fork to allow steam to escape. Rub each potato with 2 tbs olive oil (divide evenly) and sprinkle with the kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender, 45–55 minutes depending on size (a fork should slide in easily).

Cool and halve

Remove potatoes from the oven and let cool just until you can handle them (10–15 minutes). Slice each potato lengthwise into two halves. Using a spoon, scoop out most of the flesh from each half, leaving about 1/4 inch of potato attached to the skin to keep structure. Reserve scooped potato for another use (or mash later).

Crisp the skins

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with the melted butter (divide 2 tbs among skins) and a light additional drizzle of olive oil if desired. Place skins cut-side down on a parchment-lined baking sheet and bake for 10 minutes. Flip skins so cut-side is up and bake another 5–7 minutes until edges are crisp and golden.

Cook the bacon

While skins are crisping, place bacon slices in a cold skillet and cook over medium heat until crispy, turning as needed, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces.

Assemble and melt cheese

Turn oven to broil on high (or keep at 450°F if your broiler is strong). Arrange baked potato skins cut-side up on the baking sheet. Sprinkle about 2 tablespoons of shredded cheddar into each skin (use the 2 cups total evenly). Top each with an even portion of chopped bacon. Place the baking sheet under the broiler (or back in the hot oven) and broil 2–3 minutes, watching closely, until cheese is melted and bubbly and edges begin to brown.

Prepare green onions

While cheese melts, trim and thinly slice the green onions on the bias. Reserve a small amount of the green onion whites to mix into sour cream if desired; the rest will be used as garnish.

Remove potato skins from oven. Top each with a dollop (about 1 tablespoon) of sour cream or serve sour cream on the side (use the 1 cup total). Sprinkle sliced green onions over the cheese and bacon. If desired, finish with a pinch of snipped chives and a light dusting of smoked paprika or a few drops of hot sauce for extra kick.

Serve immediately while hot and crispy. Makes a great appetizer or snack. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.