Loaded Potato Skins Recipe

Preheat and prep

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

Rub each potato lightly with the 2 tbs vegetable oil and sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Place potatoes directly on the oven rack or on a parchment-lined baking sheet for 45–60 minutes, until skins are crisp and a knife inserted into the center meets little resistance (timing depends on potato size).

While potatoes bake, cook bacon until crisp: either fry in a skillet over medium heat or bake on a sheet at 400°F (200°C) for 15–20 minutes. Drain on paper towels and chop into small pieces.

Shred the cheddar cheese, slice green onions thinly, and set aside the sour cream and softened butter at room temperature so butter is easy to spread.

When potatoes are cool enough to handle (about 10 minutes), cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve scooped potato for another use (mashed potatoes, etc.).

Brush the inside of each potato skin with the softened butter and sprinkle the reserved flesh lightly with 1 tsp salt and the 1 tsp black pepper (divide amounts across all halves). Place the skins cut-side up on a baking sheet. Bake at 425°F (220°C) for 10 minutes to help dry and begin crisping the edges, then turn skins cut-side down and bake another 5–8 minutes until edges are crisp.

Remove baking sheet and flip skins cut-side up. Divide the shredded cheddar evenly among the potato skins, sprinkling cheese so it covers the inside of each shell.

Scatter chopped bacon evenly over the cheese on each skin.

Return the baking sheet to the oven and bake at 425°F (220°C) for 5–8 minutes, or until cheese is fully melted and bubbly. For a browned top, switch oven to broil for 1–2 minutes—watch carefully to prevent burning.

Remove skins from oven. Dollop about 1 tablespoon of sour cream onto each potato skin (or serve sour cream on the side for dipping).

Sprinkle sliced green onions and optional chopped parsley or chives over the top. If desired, dust lightly with smoked paprika for color and a hint of smoke.

Serve immediately while hot and crispy.