Loaded Potato Skins Recipe

Preheat and wash

Preheat oven to 400°F (200°C). Scrub the russet potatoes under running water and pat dry with a towel.

Oil and season

Prick each potato a few times with a fork. Rub each potato evenly with olive oil, then sprinkle with kosher salt and black pepper.

Bake potatoes

Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–55 minutes, until skins are crisp and a skewer or fork inserts easily into the center. Timing depends on potato size.

Cool and halve

Remove potatoes from oven and let cool for 10–15 minutes until cool enough to handle but still warm. Cut each potato in half lengthwise.

Scoop out flesh

Using a spoon, scoop out most of the potato flesh from each half, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve the scooped potato for another use (or mash later).

Crisp the skins

Brush the inside and outside of each skin with a little olive oil or use any remaining oil from earlier. Place skins cut-side down on a baking sheet and return to the oven at 425°F (220°C) for 10 minutes, then flip cut-side up and bake 5 more minutes to crisp fully.

Cook bacon

While skins crisp, lay bacon slices in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Alternatively, bake bacon on a tray at 400°F (200°C) for 12–15 minutes. Drain on paper towels and crumble when cool.

Fill with cheese and bacon

Remove potato skins from oven. Sprinkle each skin evenly with shredded cheddar (about 2–3 tablespoons per skin) then top with crumbled bacon pieces.

Melt cheese

Return loaded skins to the oven and bake at 425°F (220°C) for 5–7 minutes, until cheese is fully melted and bubbly.

Garnish

Remove from oven and sprinkle sliced green onions over the hot potato skins. If using chives, add them now as well.

Arrange the loaded potato skins on a serving platter and serve warm with sour cream on the side for dipping (about 1–2 tablespoons sour cream per skin).