Loaded Potato Skins Recipe
Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.
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Ingredients
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Potatoes & Prep
Toppings
Serve & Garnish
Method
Potatoes & Prep
- 1
- 2
Bake whole potatoes
Prick each potato several times with a fork. Rub the skins with olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper, distributing evenly over all potatoes. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until a skewer or knife slides in easily and the centers are fully cooked.
- 3
Cool and halve
Remove potatoes from oven and let cool until they are comfortable to handle, about 10–15 minutes. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving a 1/4-inch (6 mm) shell of potato attached to the skin to maintain structure. Reserve the scooped potato for another use (mashed potatoes, etc.).
- 4
Crisp the skins
Brush the inside and outside of each potato skin lightly with remaining olive oil (reserve a little if needed). Place skins cut side up on a baking sheet lined with parchment or foil. Bake at 425°F (220°C) for 10 minutes, then flip skins cut side down and bake 5–8 more minutes until the edges are crisp and golden. Remove from oven.
Toppings
- 5
Cook bacon
While potatoes are baking, cook the bacon until crisp. For stovetop: place bacon in a cold skillet, cook over medium heat turning occasionally until crisp, about 8–12 minutes; drain on paper towels and crumble once cooled. For oven: lay bacon on a foil-lined baking sheet and bake at 400°F (200°C) for 12–18 minutes until crisp, then drain and crumble.
- 6
Assemble and top
Divide the shredded cheddar evenly among the potato skins, sprinkling the cheese inside each skin. Sprinkle the crumbled bacon evenly over the cheese. Return the loaded skins to the oven and bake at 425°F (220°C) for 5–7 minutes, until the cheese is fully melted and bubbly.
- 7
Prepare green onions
While skins bake, thinly slice the green onions (both white and green parts). Reserve about 1 tablespoon of the green part for final garnish if using chives separately.
Serve & Garnish
- 8
Finish and garnish
Remove the potato skins from the oven. Immediately sprinkle sliced green onions over the hot melted cheese. Add a small dollop (about 1 tablespoon) of sour cream to each skin, or serve the sour cream in a bowl alongside for dipping. If using chives, finely chop and sprinkle over the sour cream or skins for extra color.
- 9
Serve
Serve the loaded potato skins hot. They are best enjoyed fresh from the oven to preserve crispness and melted cheese.
