Loaded Potato Skins Recipe

Wash and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes thoroughly under cold water and pat dry. Pierce each potato a few times with a fork to relieve steam while baking.

Bake potatoes

Rub each potato with olive oil and sprinkle with half the kosher salt and half the black pepper. Place directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skin is crisp and an instant-read thermometer registers about 210°F (99°C) in the center.

Cool and halve

Remove potatoes from the oven and let cool 10–15 minutes until they are cool enough to handle but still warm. Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to keep them sturdy. Reserve the scooped potato for another use (mashed potatoes, soup, etc.).

Crisp the skins

Brush the inside and outside of each potato shell lightly with the remaining olive oil and sprinkle with the remaining kosher salt and black pepper. Place skins cut-side down on a rimmed baking sheet and bake at 400°F (200°C) for 10 minutes. Flip skins cut-side up and bake another 5–8 minutes until edges are crisp.

Cook bacon

While skins crisp, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, or bake on a separate sheet at 400°F (200°C) for 15–20 minutes. Transfer cooked bacon to a paper towel-lined plate to drain and cool, then crumble or chop into small pieces.

Assemble with cheese and bacon

Divide the shredded cheddar evenly among the potato skins, sprinkling it into the hollow. Top each with a generous pinch of crumbled bacon. Return the filled skins to the oven and bake at 400°F (200°C) for 5–7 minutes, or until the cheese is melted and bubbling and edges are golden.

Prepare green onions

While the cheese melts, trim and thinly slice the green onions on the diagonal. Reserve some green onion tops for garnish if desired.

Remove the loaded potato skins from the oven and let them sit 1–2 minutes. Transfer to a serving platter.

Top each potato skin with a dollop (about 1 tbs) of sour cream or serve sour cream on the side for dipping. Sprinkle sliced green onions over the skins, add optional snipped chives, and dust lightly with smoked paprika if using.

Serve immediately while hot. Makes 6 servings as an appetizer (2 halves per person).