Loaded Potato Skins Recipe

Preheat and prep

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

Bake potatoes

Rub each potato lightly with 2 tbs olive oil and sprinkle with kosher salt and black pepper. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until the skins are crisp and a skewer or fork slides into the center easily. Exact time depends on potato size.

Cool and halve

Remove potatoes from oven and let cool until you can handle them safely (about 10–15 minutes). Cut each potato lengthwise and scoop out the flesh, leaving a 1/4-inch (6 mm) shell of potato attached to the skin. Reserve the scooped potato for another use (mashed potatoes, etc.).

Crisp the shells

Brush the inside and outside of each potato shell with the melted butter and sprinkle the inside with garlic powder and smoked paprika. Place the shells cut-side up on a baking sheet. Return to the oven and bake at 425°F (220°C) for 10 minutes, then flip shells cut-side down and bake another 5–8 minutes until the edges are crisp.

Cook bacon

While shells crisp in the oven, cook the bacon: lay bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp, 8–12 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-size pieces.

Fill and melt cheese

Remove potato shells from oven and turn cut-side up. Sprinkle about 2–3 tablespoons of shredded cheddar into each shell (approximately 2 cups total across 12 skins). Distribute chopped bacon evenly over the cheese. Return to the oven and bake at 425°F (220°C) for 5–7 minutes, or until the cheese is fully melted and bubbly. For extra browning, broil on high for 1–2 minutes—watch closely to avoid burning.

Finish

Remove loaded skins from oven. Immediately sprinkle with thinly sliced green onions and a light pinch of smoked paprika for color, if desired.

Arrange loaded potato skins on a platter. Serve hot with a bowl of sour cream and optional chopped chives or extra green onion on the side for dolloping.

Serve warm as an appetizer or snack. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven until warmed through and crisp.