Loaded Potato Skins Recipe

Name: Tacos Poncitlans Loaded Potato Skins Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 count large russet potatoes; 2 tbs olive oil; 1 tsp coarse salt (kosher or sea salt); 0.5 tsp freshly ground black pepper; 2.5 cups sharp cheddar cheese, shredded; 8 slices bacon; 4 stalks green onions (scallions), thinly sliced; 3 tbs butter, melted; 0.5 tsp garlic powder; 0.5 tsp smoked paprika (optional); 1 cup sour cream; 2 tbs chives, finely snipped (optional)

Inspired by Tacos Poncitlan

Time1h 15m

Serves6

Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

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Ingredients

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Potatoes & skins

6 count large russet potatoes

2 tbs olive oil

1 tsp coarse salt (kosher or sea salt)

1/2 tsp freshly ground black pepper

Toppings

2 1/2 cups sharp cheddar cheese, shredded

8 slices bacon

4 stalks green onions (scallions), thinly sliced

3 tbs Butter, melted

1/2 tsp Watkins garlic powder

1/2 tsp smoked paprika (optional)

Serve & garnish

1 cup Sour cream

2 tbs chives, finely snipped (optional)

Method

Prepare and bake potatoes

Preheat and wash

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water to remove dirt and dry thoroughly with a towel.

Season and roast whole potatoes

Prick each potato several times with a fork. Rub the skins with 2 tbs olive oil, then sprinkle with 1 tsp coarse salt and 1/2 tsp black pepper. Place potatoes directly on an oven rack or on a baking sheet and roast until skin is crisp and an instant-read thermometer inserted into the center reads 205°F (about 45–60 minutes depending on size).

Cool and halve

Remove potatoes from oven and let cool until they are safe to handle but still warm, about 10–15 minutes. Using a sharp chef's knife, cut each potato lengthwise in half.

Scoop flesh

Carefully scoop out most of the soft potato flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve the scooped potato for another use or mash later.

Crisp the skins

Prepare skins for baking

Increase oven temperature to 450°F (230°C). Brush the interior of each potato skin with melted butter (about 3 tbs total) and sprinkle the insides lightly with garlic powder (1/2 tsp) and smoked paprika (1/2 tsp) if using. Arrange the skins cut-side down on a baking sheet. If desired, prick the bottoms once to avoid sogginess.

Bake until crisp

Bake the skins cut-side down for 10 minutes, then flip them cut-side up and bake an additional 8–10 minutes until the edges are crisp and golden.

Cook bacon & assemble

Cook bacon

While skins are crisping, cook the bacon until very crisp. For best results, lay bacon slices on a rimmed baking sheet and bake at 400°F (200°C) for 15–18 minutes, or pan-fry over medium heat until crisp. Transfer to paper towels to drain, then chop into small pieces.

Fill and top

Remove skins from oven. Turn them cut-side up if they are not already. Sprinkle about 2–3 tablespoons of shredded cheddar into each skin (total ~2.5 cups across all skins), then evenly distribute the chopped bacon over the cheese.

Melt cheese

Return the loaded skins to the oven and bake at 450°F (230°C) for 5–7 minutes, or until cheese melts and is bubbly. For a lightly browned top, switch oven to broil on high for 1 minute—watch carefully to avoid burning.

Finish & serve

Remove potato skins from oven. Garnish with thinly sliced green onions (4 stalks) and optional snipped chives (2 tbs). Serve immediately with sour cream (1 cup) on the side for dipping or dolloping on top.