Loaded Potato Skins Recipe

Preheat and prep

Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly under cold water to remove dirt; pat dry with a kitchen towel.

Bake potatoes

Prick each potato several times with a fork. Rub the skins with 2 tbs olive oil and sprinkle with about 1 tsp kosher salt and 1 tsp black pepper, ensuring even coating. Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skins are crisp and a paring knife or skewer 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 lengthwise into halves.

Scoop out flesh

Using a spoon (or small melon baller), carefully scoop out most of the potato flesh from each half, leaving a 1/4-inch thick shell of potato attached to the skin. Reserve the scooped potato flesh for another use (or save to mix into mashed potatoes).

Brush with butter

Brush the inside and edges of each skin with melted unsalted butter (melt 2 tbs in microwave or small pan). Return the skins to the baking sheet, skin-side down, and bake at 400°F for 10 minutes to crisp the edges.

Prepare bacon and cheese

While potatoes are baking, cook diced bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to paper towels to drain, then roughly chop if not already diced. Shred the cheddar cheese if not pre-shredded. Thinly slice green onions, reserving a tablespoon of green onion for garnish if desired.

Season and fill

In a small bowl, combine garlic powder and smoked paprika. Sprinkle a pinch of this seasoning into the bottom of each pre-crisped potato skin. Divide the shredded cheddar evenly among the skins (about 2–3 tablespoons per skin depending on size). Top cheese with crumbled bacon pieces.

Melt cheese and finish

Return the loaded skins to the oven (still at 400°F) and bake for 8–12 minutes, until the cheese is fully melted and bubbly and the skins are crisp. For extra browning, switch oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Garnish

Remove skins from oven and immediately top each with a small dollop (about 1 tablespoon) of sour cream, sprinkle with sliced green onions and chopped chives, and add a light dusting of smoked paprika for color. Serve hot with extra sour cream and hot sauce on the side if desired.