Recipes Smith & Kings Loaded Potato Skins

Loaded Potato Skins Recipe

inspired by

@smithkings

Feb 24 2026

•

1h 20m

•

Serves 6

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Recipe information

Make Loaded Potato Skins in just 1h 20m. Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Bake and prepare potato skins

1. Preheat and scrub

Preheat oven to 425°F (220°C). Scrub the potatoes under running water and dry thoroughly.

2. Season and bake potatoes

Rub each potato with 2 tbs olive oil divided among them (about 1/3 tbs each), then sprinkle evenly with kosher salt and black pepper. Place directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until the skins are crisp and a skewer slides into the center easily.

3. Cool and halve

Remove potatoes from oven and let cool for 10–15 minutes until manageable. Cut each potato in half lengthwise.

4. Scoop flesh

Using a spoon, scoop out the majority of the potato flesh leaving about 1/4 inch (6 mm) of potato attached to the skin to form sturdy shells. Reserve scooped potato for another use (mashed potatoes) or discard.

5. Brush with butter

Increase oven temperature to 450°F (230°C). Brush the interior and exterior of each potato skin with melted butter mixed with garlic powder (mix the 2 tbs melted butter with 1/2 tsp garlic powder). This adds flavor and promotes crisping.

6. Crisp the skins

Place the potato skins, skin side up, on a baking sheet lined with parchment or foil. Bake at 450°F (230°C) for 8–10 minutes, then flip them skin side down and bake an additional 5–7 minutes, until edges are golden and crisp.

Cook bacon and assemble

7. Cook bacon

While potatoes are baking the second time, cook the bacon: place bacon strips in a cold skillet in a single layer and cook over medium heat until crisp, about 8–10 minutes, turning occasionally. Alternatively, bake bacon on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Transfer cooked bacon to paper towels to drain, then chop into small pieces.

8. Fill with cheese and bacon

Remove potato skins from oven. Divide shredded cheddar evenly among the 12 skins (about 2 cups total; ~2 tbsp per skin), sprinkling cheese into each cavity. Top the cheese with the chopped bacon pieces.

9. Melt cheese

Return the loaded skins to the oven and bake at 450°F (230°C) for 5–7 minutes, or until cheese is fully melted and bubbly. For extra browning, switch to the broil setting for 1 minute—watch closely to prevent burning.

10. Garnish and serve

Remove from oven and sprinkle the sliced green onions over the hot potato skins. Serve immediately with sour cream (about 1 cup total) either dolloped on top of each skin or in a small bowl for dipping.