Loaded Potato Skins Recipe

Preheat and prepare potatoes

Preheat oven to 400°F (200°C). Scrub potatoes clean and dry thoroughly.

Roast potatoes

Prick each potato several times with a fork. Rub potatoes all over with olive oil, then sprinkle with kosher salt and black pepper. Place directly on an oven rack or on a baking sheet and roast for 45–60 minutes, until skins are crisp and a skewer or knife inserts easily into the center. Timing depends on potato size.

Cool and halve

Remove potatoes from oven and let cool for 10–15 minutes until cool enough to handle. Slice each potato lengthwise into two halves.

Scoop and butter

Using a spoon, carefully scoop out and reserve about 2–3 tablespoons of flesh from each half, leaving approximately 1/4 inch of potato attached to the skin to maintain structure. Mix the reserved potato flesh with the softened butter and a pinch of salt; set aside (optional use as a garnish or to mix into sour cream).

Crisp the skins

Increase oven temperature to 450°F (230°C) or set broiler to medium-high. Arrange potato skins cut side up on a baking sheet lined with parchment or foil. Brush or spread a thin layer of the buttered reserved potato mixture or a light brush of olive oil inside each skin. Bake for 8–12 minutes until edges are crisp and lightly browned.

Add cheese and bacon

Remove the skins from the oven. Evenly distribute shredded cheddar cheese among the skins (about 2–3 tablespoons per skin). Crumble the cooked bacon and sprinkle over the cheese. Return to the oven for 3–5 minutes, or until cheese is fully melted and bubbly. If using broiler, watch closely to avoid burning.

Garnish

Remove loaded skins from oven. Sprinkle thinly sliced green onions over the hot cheese and bacon. If desired, dust lightly with smoked paprika and sprinkle snipped chives for color and extra flavor.

Serve

Serve immediately with a bowl of sour cream for dipping (about 2 tablespoons sour cream per 2 skins). If you mixed reserved potato flesh into the butter, you can dollop a small spoonful on top of each skin before adding green onions.

Storage & Reheating (optional)

Leftovers: store in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes until warmed and cheese is softened. Do not microwave if you want to keep skins crisp.