Loaded Potato Skins Recipe
Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.
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Ingredients
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Potatoes & skins
Toppings
Serving & garnish
Method
Potatoes & skins
Bake the potatoes
Prick each potato a few times with a fork, rub all over with 2 tbs olive oil, and sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes until the skins are crisp and a skewer inserts easily. Cooking time depends on potato size.
Cool and halve
Remove potatoes from oven and let cool until safe to handle, about 10 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, soup, etc.).
Brush with butter and crisp
Increase oven temperature to 425°F (220°C). Brush the inside and edges of each potato skin with the 3 tbs melted butter (or brush the outsides as well for extra crisp). Place potato skins cut-side up on a baking sheet and bake for 10 minutes. Flip skins cut-side down and bake another 5–7 minutes until edges are browned and crisp.
Toppings
Cook bacon
While potatoes initially bake, cook 8 bacon strips until crisp either in a skillet over medium heat (6–8 minutes) or on a rimmed baking sheet in a 400°F (200°C) oven for 15–20 minutes. Transfer bacon to a paper towel-lined plate to drain and cool, then crumble or chop into small pieces.
Assemble with cheese and bacon
Once potato skins are crisp from the second bake, remove from oven. Divide the shredded cheddar evenly among the skins, sprinkling it into the cavity of each skin. Top each with a portion of the crumbled bacon. Return the baking sheet to the oven and bake at 425°F (220°C) for 5–7 minutes, or until the cheese is fully melted and bubbly.
Chop green onions
While cheese melts, rinse and thinly slice the green onions (white and green parts). Reserve for garnish.
Serving & garnish
Finish and garnish
Remove loaded potato skins from the oven. Sprinkle sliced green onions and optional chopped chives over the hot cheese. Allow to rest 1–2 minutes so cheese sets slightly.
Serve
Arrange potato skins on a platter and serve with 1 cup sour cream either spooned into a small bowl for dipping or dolloped onto each skin. Serve immediately while hot and crispy.