Loaded Potato Skins Recipe
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
Toppings
To serve
Method
Potatoes & skins
- 1
Prepare and bake potatoes
Preheat oven to 400°F (200°C). Scrub the potatoes well and pat dry. Prick each potato a few times with a fork. Rub each potato all over with olive oil and sprinkle with kosher salt and black pepper. Place potatoes directly on a baking rack set over a rimmed baking sheet and bake until tender when pierced with a fork, about 50–60 minutes depending on size.
- 2
Cool and hollow
Remove potatoes from the oven and let cool until they are comfortable to handle, about 15–20 minutes. Cut each potato in half lengthwise. Using a spoon, 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) or discard.
- 3
Crisp the skins
Turn oven to broil (or increase to 450°F/230°C if your broiler isn’t strong). Brush the inside and edges of each potato shell lightly with melted butter (or a little olive oil). Place shells cut-side down on a baking sheet lined with foil. Broil or bake at high heat until edges are crisp and skins start to blister and brown, about 5–8 minutes. Flip skins cut-side up and season lightly with a pinch of additional salt.
Toppings
- 4
Cook bacon
While potatoes are cooling, cook the bacon. In a large skillet over medium heat, cook bacon strips until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain, then crumble or chop into small pieces.
- 5
Fill and cheese
Reduce oven temperature to 425°F (220°C) if you had broiled. Arrange potato shells cut-side up on the baking sheet. Evenly divide the shredded cheddar among the potato shells, placing cheese inside each skin. Sprinkle crumbled bacon over the cheese.
- 6
Melt and finish
Return the filled potato skins to the oven and bake until cheese is melted and bubbly, about 6–8 minutes. If you prefer browned cheese, switch to broil for the last 1–2 minutes—watch carefully to avoid burning. Remove from oven and immediately sprinkle sliced green onions over the hot tops so they soften slightly but remain bright.
To serve
- 7
Arrange loaded potato skins on a platter. Serve with small bowls of sour cream and optional chopped chives or extra green onions for garnish. For best texture, serve hot so skins remain crispy. Yield: about 12 potato skins (2 halves per potato).
