Loaded Potato Skins Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Scrub the potatoes, pat dry, and pierce each several times with a fork. Rub each potato with 2 tablespoons olive oil total and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender and skins are crisp, about 45–55 minutes depending on size. Potatoes should be easily pierced with a knife.

Cool and halve

Remove potatoes from oven and let cool until safe to handle, about 10 minutes. Halve each potato lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to form a sturdy shell. Reserve scooped potato for another use (or mash with butter).

Crisp the shells

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato half lightly with the optional unsalted butter (or additional olive oil) and place cut-side down on a baking sheet. Bake for 10 minutes, then flip cut-side up and bake another 5–8 minutes until edges are crisp and lightly browned.

Cook bacon

While potatoes bake, cook bacon until crispy. Place bacon in a cold skillet, then turn heat to medium and cook, turning occasionally, until evenly browned and crisp, about 8–10 minutes. Alternatively bake bacon on a foil-lined sheet at 400°F (200°C) for 15–18 minutes. Transfer to paper towels and drain. Once cooled, chop into small pieces.

Add cheese and bacon

Reduce oven to 425°F (220°C) if necessary. Arrange the crisped potato shells on a baking sheet cut-side up. Divide shredded cheddar evenly among the skins, scattering enough to cover the interior (about 2–3 tablespoons per half). Sprinkle chopped bacon evenly over the cheese.

Melt cheese

Return the baking sheet to the oven and bake just until the cheese is melted and bubbly, about 4–6 minutes. For a browned top, switch the oven to broil for 1 minute, watching closely to avoid burning.

Remove potato skins from the oven. Sprinkle thinly sliced green onions over the hot cheesy bacon-topped skins. Place a small dollop (about 1/2 tablespoon) of sour cream on each skin or serve sour cream on the side for dipping.

Garnish with finely chopped chives or extra green onion if desired. Serve immediately while hot and crisp.

Makes 8 halves (about 4 servings). Leftover potato shells are best reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.