Loaded Potato Skins Recipe

Wash and bake

Preheat the oven to 425°F (220°C). Scrub the russet potatoes clean and pat dry. Prick each potato several times with a fork. Rub all over with 2 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt and 1 teaspoon black pepper. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer or knife slides into the center easily.

Cool and halve

Remove potatoes from oven and let cool until comfortable to handle, about 10–15 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to form sturdy shells. Reserve scooped potato for another use (or mash later).

Crisp the shells

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with softened butter. Arrange skins cut-side up on a baking sheet. Bake for 10 minutes, then flip skins cut-side down and bake another 5–8 minutes until edges are crisp and golden. Remove from oven.

Prepare filling

Lower oven to 400°F (200°C). In a bowl, mix the shredded cheddar (reserve 1/2 cup for topping), chopped cooked bacon (reserve 2 tablespoons for garnish if desired), garlic powder, smoked paprika, and optional hot sauce into a combined filling.

Stuff potato skins

Turn potato skins cut-side up and spoon a small amount of softened butter into each shell if desired, then divide the filling evenly among the 8 potato skins (about 2 halves per potato). Press filling lightly so it packs into the shells. Sprinkle the reserved 1/2 cup cheddar evenly over the filled skins.

Bake until melted

Place the filled potato skins on a baking sheet and bake at 400°F (200°C) for 8–10 minutes, until cheese is melted and bubbly and edges are crisp. If you prefer extra browning, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove potato skins from oven. Dollop about 1 teaspoon of sour cream on each skin (reserve extra for serving) and sprinkle with chopped green onions, chives, and the reserved bacon pieces. Optionally drizzle a little hot sauce or sprinkle extra smoked paprika for color. Serve immediately while hot.

Storage: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to crisp the skins and warm the filling.