Loaded Potato Skins Recipe

Wash and bake potatoes

Preheat oven to 400°F (200°C). Scrub the russet potatoes under cold running water and pat dry. Pierce each potato a few times with a fork. Rub each potato with olive oil and sprinkle with half of the kosher salt and half of the black pepper. Place on a rimmed baking sheet and bake for 50–60 minutes, until skins are crisp and a knife inserts easily into the center.

Cool and halve

Remove potatoes from oven and let cool until they are comfortable to handle, about 10–15 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving approximately 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve scooped potato for another use (or mash later).

Crisp the shells

Increase oven temperature to 425°F (220°C). Brush the insides and cut edges of each potato skin with the melted butter, then lightly sprinkle with the remaining kosher salt, black pepper, and garlic powder. Place potato skins cut-side down on the baking sheet and bake 10 minutes. Flip skins so cut-side up and bake an additional 8–10 minutes until edges are crisp and golden. Remove from oven and set aside.

Cook bacon

While the potatoes first bake, cook the bacon until very crisp. You can bake bacon on a separate sheet at 400°F for 15–20 minutes or pan-fry over medium heat until browned and crisp. Transfer cooked bacon to a paper towel-lined plate to drain, then crumble or chop into small pieces.

Assemble and melt cheese

Reduce oven to 425°F if necessary. Arrange the pre-crisped potato skins cut-side up on the baking sheet. Divide the shredded cheddar cheese evenly among the skins, sprinkling it into the hollows. Top each with crumbled bacon. Bake for 5–8 minutes, or until the cheese is fully melted and bubbling.

Remove potato skins from oven. Spoon a dollop (about 1–2 tablespoons) of sour cream onto or alongside each potato skin. Sprinkle sliced green onions over the tops and, if using, a pinch of minced chives. Add hot sauce to sour cream if you want a spicy dip. Serve hot.

Yield and storage: Makes about 12 potato skins (6 potatoes halved). Serve immediately for best texture. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp.