Loaded Potato Skins Recipe

Preheat the oven to 400°F (200°C). Scrub the russet potatoes well and pat dry.

Pierce each potato a few times with a fork. Rub the skins with olive oil and sprinkle with kosher salt and black pepper.

Place potatoes directly on the oven rack or on a baking sheet and roast until fork-tender, about 45–55 minutes depending on size. Drain any steam and let cool until they are safe to handle, about 10–15 minutes.

Cut each potato in half lengthwise. Using a spoon, scoop out the flesh leaving a 1/4-inch (6 mm) shell of potato attached to the skin. Reserve the scooped potato for another use (mashed potatoes, soup) or discard.

Brush the inside and outside of each potato skin with the melted butter and sprinkle the insides with garlic powder.

Increase oven temperature to 425°F (220°C). Arrange the potato shells skin-side down on a baking sheet lined with parchment or a wire rack set over a baking sheet.

Bake the shells for 10–12 minutes until the edges begin to crisp. Flip them skin-side up and bake another 5–8 minutes to dry out the insides and further crisp the edges.

While skins bake, cook the bacon. Place bacon strips in a cold skillet 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 15–20 minutes until crisp.

Transfer cooked bacon to a paper towel-lined plate to drain and cool, then chop into small pieces.

Trim and thinly slice the green onions, separating the white and light green parts from the darker green tops. Reserve darker tops for garnish.

Reduce oven temperature to 400°F (200°C) if needed. Fill each potato shell with a tablespoon or two of shredded cheddar, then sprinkle chopped bacon over the cheese and add a little more cheddar to fully cover.

Return the loaded skins to the oven and bake until the cheese is melted and bubbly, about 5–8 minutes. For a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Remove from oven and immediately sprinkle with the sliced green onion greens and a small pinch of extra black pepper if desired.

While the skins finish, stir the sour cream with minced chives (if using), 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Taste and adjust seasoning.

Arrange the hot loaded potato skins on a platter. Serve with the prepared sour cream on the side for dipping or dolloping atop each skin.

Garnish with any remaining green onion tops and serve immediately for best texture.