Loaded Potato Skins Recipe

Preheat and scrub

Preheat oven to 425°F (220°C). Scrub potatoes under running water to remove dirt; pat dry with a towel.

Bake potatoes

Prick each potato several times with a fork, rub each with olive oil, and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until fork-tender, 45–60 minutes depending on size.

Cool and halve

Remove potatoes from oven and let cool until comfortable to handle, about 15 minutes. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to keep it stable. Reserve scooped potato for another use (mashed potatoes, soup) or discard.

Brush and crisp skins

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with a little olive oil (use remaining from initial rub if any) and place skin-side down on a baking sheet. Bake for 8–12 minutes until edges are crisp, then flip skin-side up and bake another 4–6 minutes until golden and very crisp. Remove from oven and season lightly with a pinch of salt and pepper.

Cook bacon

While skins are crisping, place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer cooked bacon to a paper towel-lined plate to drain and cool, then crumble into small pieces.

Fill and top

Lower oven temperature to 425°F (220°C). Arrange crispened potato skins skin-side up on the baking sheet. Sprinkle about 2 to 3 tablespoons of shredded cheddar into each skin (total ~2.5 cups for 12 halves). Scatter crumbled bacon evenly over the cheese, reserving a small amount for garnish if desired. Season lightly with the additional 1/4 tsp salt and 1/4 tsp black pepper.

Melt cheese

Return the topped potato skins to the oven and bake 5–8 minutes, or until cheese is fully melted and bubbly. For a lightly browned top, switch to broil for 1–2 minutes while watching closely to prevent burning.

Finish and garnish

Remove potato skins from oven. Sprinkle sliced green onions over the hot cheese and bacon. Add reserved bacon crumbles on top if kept aside.

Prepare sour cream

If desired, stir 1 tsp hot sauce into the sour cream for a bit of heat. Spoon sour cream into a small serving bowl.

Serve the loaded potato skins hot with the sour cream on the side for dipping. Makes a great appetizer or snack. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp the skins again.