Loaded Potato Skins Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Scrub the russet potatoes under cold water and dry thoroughly. Pierce each potato 2–3 times with a fork to allow steam to escape.

Oil and season

Rub each potato all over with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack or on a baking sheet lined with foil.

Bake

Bake potatoes for 45–60 minutes, until skins are crisp and a knife inserted into the center meets little resistance (a medium potato will be tender). Remove from oven and let cool for 10–15 minutes until cool enough to handle.

Halve and scoop

Reduce oven temperature to 450°F (230°C). Cut each cooled potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin so shells hold their shape. Reserve scooped potato for another use (mashed potatoes, etc.).

Brush with butter and season

Brush the inside and outside of each potato skin with melted butter and sprinkle the inside with garlic powder and a light pinch of kosher salt and pepper.

Crisp shells

Arrange skins cut-side up on a baking sheet. Bake at 450°F (230°C) for 10–12 minutes until the edges begin to brown and shells become crisp. Flip skins cut-side down and bake an additional 5 minutes to crisp the outside if desired. Remove from oven.

Cook bacon

While potatoes initially bake, cook bacon until crisp: either fry in a skillet over medium heat (about 8–10 minutes, turning) or bake on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Transfer cooked bacon to a paper towel-lined plate to drain and cool, then chop into small pieces.

Prepare green onions

Trim and thinly slice the green onions. Separate the white and light-green parts if you want to sauté briefly, but for this recipe use raw sliced green onions for garnish. Reserve 2 tablespoons finely chopped for garnish and the rest for serving as desired.

Flip the potato skins cut-side up (if not already), sprinkle each with an even layer of shredded cheddar (about 2–3 tablespoons per skin) and a portion of the chopped bacon.

Return the assembled skins to the oven and bake at 450°F (230°C) for 5–8 minutes, until the cheese is fully melted and bubbly. For a browned top, switch oven to broil and broil 1–2 minutes while watching closely to avoid burning.

Remove potato skins from oven. Sprinkle with the reserved sliced green onions (about 2 tablespoons) and optional chives. Serve hot with sour cream on the side for dipping or dolloping (about 2 tablespoons sour cream per 3 skins).