Loaded Potato Skins Recipe

Preheat & Prepare

Preheat oven to 400°F (200°C). Scrub the russet potatoes thoroughly and pat dry. Prick each potato a few times with a fork to allow steam to escape during baking.

Rub each potato with about 1/2 teaspoon of olive oil and sprinkle lightly with kosher salt. Place potatoes directly on the oven rack or on a baking sheet lined with foil. Bake until skins are crisp and a skewer inserted meets little resistance, about 45–60 minutes depending on size.

While the potatoes bake, preheat a skillet over medium heat. Add the bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Transfer cooked bacon to a paper towel-lined plate to drain, then crumble or chop into small pieces.

Trim and thinly slice the green onions; separate the white and light-green parts from the dark-green tops. Reserve dark-green tops for garnish.

Grate the sharp cheddar cheese if not pre-shredded.

When potatoes are cool enough to handle (10–15 minutes), slice each potato in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, soup, etc.).

Increase oven temperature to 425°F (220°C). Brush the inside and outside of each potato skin with remaining olive oil (about 1 1/2 tbs left). In a small bowl, mix softened butter with garlic powder and brush a thin layer inside each skin for extra flavor.

Place the potato skins cut-side down on a rimmed baking sheet lined with parchment or foil and bake for 10 minutes. Flip skins cut-side up and bake an additional 8–10 minutes until edges are crisp and golden.

Remove the baking sheet from the oven. Fill each potato skin evenly with shredded cheddar (about 2–3 tablespoons per half, distributing the 2 cups across the skins). Sprinkle crumbled bacon over the cheese, and add a few slices of the white/light-green parts of the scallions to each.

Return the filled skins to the oven and bake at 425°F (220°C) for 5–7 minutes, or until cheese is melted and bubbly. For extra browning, optionally broil on high for 1–2 minutes — watch closely to avoid burning.

Remove potato skins from the oven. Dollop or pipe about 1 tablespoon of sour cream onto each skin (or serve sour cream on the side). Garnish with dark-green scallion tops and a light sprinkle of smoked paprika if using.

Serve immediately while hot and crispy. Yields about 12 halves (2–3 per person), depending on appetite.