Loaded Potato Skins Recipe
Recipe information
Make Loaded Potato Skins in just 1h 20m. Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.
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Ingredients
Potatoes & finishing
Toppings
Potatoes & finishing
1. Preheat and wash
Preheat the oven to 425°F (220°C). Scrub the russet potatoes under running water to remove dirt; pat dry with a towel.
2. Bake potatoes
Prick each potato a few times with a fork. Rub each potato with about half of the olive oil (about 1 tbs total used on skins) and sprinkle with 1 tsp kosher salt. 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 slides into the center easily. Cooking time depends on potato size.
3. Cool and halve
Remove potatoes from the oven and let cool until they are cool enough to handle, about 10–15 minutes. Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise and scoop out the flesh, leaving about a 1/4-inch (6 mm) shell of potato attached to the skin. Reserve scooped potato for another use.
4. Season skins and crisp
Brush the inside and outside of each potato skin with the melted butter and the remaining 1 tbs olive oil. Sprinkle garlic powder, paprika, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper evenly over skins. Arrange skins cut-side up on a baking sheet lined with foil or parchment. Bake at 400°F (200°C) for 10 minutes, then flip skins cut-side down and bake another 8–10 minutes until edges are crisp.
Toppings
5. Cook bacon
While skins are crisping, cook the bacon until crisp. For best texture, lay bacon on a rimmed baking sheet and bake at 400°F (200°C) for 12–18 minutes, turning once, until golden and crisp. Alternatively, cook in a skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then chop into small pieces.
6. Fill and bake with cheese
Remove potato skins from the oven (cut-side down crisping step complete). Flip skins cut-side up and divide shredded cheddar evenly among the skins, about 2–3 tablespoons per skin (total ~2 cups). Sprinkle chopped bacon evenly over the cheese. Return to oven and bake 5–7 minutes, or until cheese is melted and bubbly.
7. Garnish and serve
Remove baked potato skins from the oven. Sprinkle sliced green onions over the hot skins. Serve immediately with sour cream on the side or dotted on top of each skin. Optionally garnish with an extra pinch of paprika or chopped chives. Serve hot.
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