Loaded Potato Skins Recipe

Preheat and wash

Preheat oven to 400°F (200°C). Scrub the russet potatoes under cold water to remove dirt; pat dry with a towel.

Bake whole potatoes

Prick each potato several times with a fork. Rub the skins with 2 tbs olive oil and sprinkle with 3/4 tsp kosher salt and 1/2 tsp black pepper. Place directly on the oven rack or on a rimmed baking sheet and bake 45–60 minutes, until the potatoes are tender when pierced with a knife and the skins are crisp.

Cool and halve

Remove potatoes from oven and let cool until they can be handled, about 10 minutes. Reduce oven temperature to 425°F (220°C). Cut each potato in half lengthwise.

Scoop out flesh

Using a spoon, carefully scoop out most of the potato flesh from each half, leaving about 1/4 inch of potato attached to the skin to provide structure. Reserve the scooped potato for another use (mashed potatoes, etc.).

Brush with butter and season

Mix melted butter with remaining 1 tbs olive oil, 1/4 tsp kosher salt, 1/2 tsp garlic powder and remaining black pepper. Brush the inside and outside of each potato shell with the mixture.

Bake skins until crisp

Place potato skins cut-side up on a baking sheet lined with parchment or foil. Bake at 425°F (220°C) for 10–12 minutes, then flip skins cut-side down and bake an additional 5–8 minutes until edges are golden and crisp.

Crisp bacon

While skins crisp, cook bacon until crisp. For best results, lay bacon on a rimmed baking sheet and bake at 400°F (200°C) for 12–18 minutes, or pan-fry over medium heat until browned. Drain on paper towels and chop into small pieces.

Fill with cheese and bacon

Remove skins from oven. Sprinkle about 2–3 tablespoons shredded cheddar into each skin (using the 2 cups total), then sprinkle chopped bacon evenly over the cheese.

Melt cheese

Return loaded skins to the oven and bake at 425°F (220°C) for 5–8 minutes, or until the cheese is melted and bubbly. For extra browning, broil on high for 1–2 minutes while watching closely.

Garnish and serve

Top each hot potato skin with a pinch of sliced green onions. Serve immediately with sour cream on the side (about 2–3 tablespoons per person). If using, sprinkle chopped chives and a light dusting of smoked paprika over the skins for color and flavor.