Loaded Potato Skins Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes thoroughly and pat dry.

Bake potatoes

Prick each potato a few times with a fork, rub with 2 tbs olive oil, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–55 minutes, until the skins are crisp and a knife slides in easily. Baking time varies with potato size.

Cool and halve

Remove potatoes from oven and let cool for 10–15 minutes until you can handle them. Cut each potato in half lengthwise.

Scoop flesh

Carefully scoop out the majority of the flesh leaving about 1/4 inch (6 mm) of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes or soup).

Crisp the skins

Brush the inside and outside of each potato skin with the melted butter (use remaining olive oil if preferred). Arrange skins cut-side down on a baking sheet lined with foil or parchment. Bake at 425°F (220°C) for 10 minutes, then flip cut-side up and bake 5–7 more minutes until edges are crisp and golden.

Cook bacon

While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Alternatively, bake bacon on a separate sheet at 400°F (200°C) for 15–20 minutes. Transfer bacon to paper towels to drain, then crumble or chop into small pieces.

Fill and top skins

Remove potato skins from oven. Sprinkle the inside of each skin with a small pinch of salt and pepper if desired. Divide the shredded cheddar evenly among the skins, adding about 2–3 tablespoons per skin (approximately 2 cups total). Top cheese with crumbled bacon pieces.

Melt cheese

Return the loaded skins to the oven and bake at 400°F (200°C) for 6–8 minutes, or until cheese is fully melted and bubbling. For a browned finish, switch oven to broil on high for 1–2 minutes, watching closely to prevent burning.

Garnish

Thinly slice green onions (both white and green parts). Sprinkle sliced green onions over the hot, cheesy potato skins. If using chives, finely chop and sprinkle a little on top for extra color.

Arrange potato skins on a platter. Serve immediately with sour cream in a small bowl alongside for dipping or with a dollop on each skin. Yield serves 4 as an appetizer or 2–3 as a main with sides.