Loaded Potato Skins Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easier cleanup.

Scrub the potatoes thoroughly and pat dry. Prick each potato a few times with a fork to allow steam to escape during baking.

Rub each potato with the olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the prepared baking sheet or on a rack set over the sheet.

Bake potatoes until skins are crisp and a skewer or fork slides easily into the center, about 45–60 minutes depending on size. Remove from oven and let cool until cool enough to handle, about 15–20 minutes.

Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to provide structure. Reserve the scooped potato for another use (mashed potatoes, soup, etc.).

Brush the inside and edges of each potato skin with the melted butter (or a little additional olive oil). Arrange skins cut-side up on the baking sheet. Return to the oven and bake 10–12 minutes until edges begin to brown and get crisp.

While the skins are baking for the final crisp, cook the bacon until crisp. You can bake it on a separate sheet at 400°F for 12–18 minutes or pan-fry until crisp. Once cooked, transfer to paper towels to drain and cool, then chop into small pieces.

Remove the potato skins from the oven. Divide the shredded cheddar evenly among the skins, sprinkling it into the hollowed centers and slightly over the edges.

Scatter the chopped bacon evenly over the cheese-topped skins.

Return the sheet to the oven and bake 6–8 minutes, or until the cheese is melted and bubbly and beginning to brown.

While skins finish, thinly slice the green onions on the diagonal. Reserve the white parts for garnish or other uses if desired; use primarily the green parts for a fresh finish.

Remove loaded skins from the oven and let rest 2 minutes. Sprinkle sliced green onions over the hot skins and, if desired, a light dusting of smoked paprika for color and a touch of smoky flavor.

Transfer to a serving platter. Serve with sour cream in a small bowl alongside. Garnish sour cream with chopped chives or extra green onion if using.

Serve immediately while hot and the skins are crisp. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.