Loaded Potato Skins Recipe

Preheat and wash

Preheat oven to 400°F (200°C). Scrub the russet potatoes under cold water to remove dirt; pat dry with a towel.

Bake potatoes

Prick each potato a few times with a fork. Rub each potato with 2 tbs olive oil, then sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper, turning to coat evenly. Place potatoes directly on an oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and an inserted skewer or knife meets little resistance (potatoes should be fully cooked). Cooking time will vary by potato size.

Cool and halve

Remove potatoes from oven and let cool for 10–15 minutes until cool enough to handle but still warm. Cut each potato in half lengthwise. Use a spoon to scoop out and reserve most of the flesh, leaving about 1/4 inch of potato attached to the skin to create a sturdy shell. Reserve removed potato flesh for another use (mashed potatoes, soup) or discard.

Crisp the skins

Increase oven temperature to 425°F (220°C). Place potato skins cut-side up on a baking sheet. Brush the inside and edges lightly with the 2 tbs melted butter (or additional olive oil if preferred). Bake the skins for 10 minutes, then flip them cut-side down and bake an additional 5–8 minutes until edges are deeply crisp.

Cook bacon

While skins crisp, place 8 slices of bacon in a cold skillet and cook over medium heat, turning occasionally, until crispy, about 8–10 minutes. Transfer to paper towels to drain and cool, then crumble or chop into small pieces. Alternatively, bake bacon on a foil-lined sheet at 400°F (200°C) for 15–20 minutes until crisp.

Fill the skins

Remove baking sheet from oven and flip skins cut-side up. Sprinkle a small amount of shredded cheddar (about 1–2 tablespoons) into each skin, then add a pinch of crumbled bacon to each. Top each with an additional 1–2 tablespoons of cheddar so cheese will melt over the filling. Return to oven and bake at 425°F (220°C) for 5–7 minutes, until cheese is melted and bubbly and bacon is warmed.

Add green onions

While skins finish melting, thinly slice 4 green onions (both white and green parts). Immediately after removing the potato skins from the oven, sprinkle sliced green onions over the hot, cheesy skins so they soften slightly but retain brightness.

Transfer loaded potato skins to a serving platter. Place 1 cup sour cream in a small bowl alongside for dipping, or dollop about 1 tablespoon of sour cream on each skin if preferred. Garnish with the 2 tbs additional thinly sliced chives or green onion and, if desired, a light sprinkle of smoked paprika or a few drops of hot sauce for a touch of heat.

Serve immediately while skins are hot and crispy. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.