Loaded Potato Skins Recipe
Served crispy with cheese, bacon and sour cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Toppings
Optional Garnishes
Method
Prepare Potatoes
Oil and season
Rub each potato all over with olive oil, then sprinkle evenly with 3/4 tsp of the kosher salt and 1/2 tsp of the black pepper.
Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer or fork slides into the center with little resistance. Cooking time depends on potato size.
Remove potatoes from oven and let cool until they are comfortable to handle, about 10–15 minutes.
Hollow & Season Skins
Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh leaving a thin layer (about 1/4 inch / 6 mm) attached to the skin to keep structure. Reserve scooped potato for another use (mashed potatoes, soup).
Brush the inside and outside of each potato skin with the softened butter. Sprinkle the inside lightly with remaining 1/4 tsp kosher salt, remaining 1/2 tsp black pepper, garlic powder and smoked paprika, distributing evenly among skins.
Place potato skins cut-side down on a rimmed baking sheet lined with parchment or foil. Bake for 10 minutes, then flip cut-side up and bake another 5–7 minutes until edges are crisp.
Cook Bacon
While skins bake, cook the bacon: place bacon slices in a cold skillet in a single layer and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Alternatively, bake bacon on a separate sheet at 400°F (200°C) for 12–16 minutes. Drain on paper towels, then crumble or chop into small pieces.
Assemble & Melt Cheese
Sprinkle about 2–3 tablespoons of shredded cheddar into each potato skin (totaling approximately 1.5 cups for 8 halves). Scatter crumbled bacon evenly over the cheese.
Return loaded skins to the oven and bake at 400°F (200°C) for 5–7 minutes, or until cheese is fully melted and bubbly. For extra browning, place under the broiler 1–2 minutes — watch closely to prevent burning.
Finish & Serve
Remove potato skins from oven. Dollop about 1 teaspoon (adjust to taste) of sour cream onto each skin (3 tablespoons total for all). Sprinkle sliced green onions and optional chives on top. Add a few drops of hot sauce if desired.
Serve immediately while hot and crispy. Makes a great appetizer or snack.