Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and prick them several times with a fork. Bake them in the preheated oven for about 45 minutes, or until they are tender.

Prepare the Potatoes

Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Using a spoon, scoop out the insides, leaving a thin layer of potato on the skin. Reserve the scooped-out potato for another use.

Cut and Scoop

Brush the inside of each potato skin with olive oil and season with salt and pepper. Place them skin side up on a baking sheet and bake for an additional 10-15 minutes, until they are crispy.

Season and Bake Skins

Remove the potato skins from the oven. Sprinkle the shredded cheddar cheese and crumbled bacon evenly over each skin. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

Add Toppings

Remove the loaded potato skins from the oven. Top with chopped green onions and serve hot with a side of sour cream.

loaded potato skins

Recipe information

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