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 & Prep
Fillings & Toppings
Sauce
Method
Potatoes & Prep
- 1
- 2
Bake potatoes
Prick each potato several times with a fork and rub with 2 tbs olive oil, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes, until skins are crisp and a skewer or knife slides into the center easily. Baking time will vary by potato size.
- 3
Cool and halve
Remove potatoes and let cool until cool enough to handle, about 15 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, soup).
- 4
Crisp the skins
Increase oven temperature to 450°F (230°C). Brush both sides of each potato skin with melted butter mixed with 1/2 tsp garlic powder. Place skins cut-side down on a baking sheet lined with foil or parchment. Bake 8–10 minutes, then flip so cut-side is up and bake an additional 5 minutes until edges are deeply crisp.
Fillings & Toppings
- 5
Cook bacon
While potatoes bake, preheat a skillet over medium heat. Cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool. Once cool, chop or crumble into small pieces. (Alternatively, bake bacon on a sheet at 400°F for 15–20 minutes.)
- 6
Assemble with cheese and bacon
Remove potato skins from oven (cut-side up). Divide shredded cheddar evenly among the skins, sprinkling so each has a generous layer (about 2–3 tbsp per skin). Top cheese with crumbled bacon pieces. Return to oven and bake at 450°F (230°C) for 5–7 minutes, until cheese is melted and bubbly.
- 7
Add green onions
Meanwhile, thinly slice green onions (white and light green parts for topping; reserve some green for garnish). When skins come out of the oven, sprinkle sliced green onions over the melted cheese and bacon.
Sauce
- 8
Prepare sour cream dip
In a small bowl, combine 1 cup sour cream with 1 tablespoon finely chopped chives or extra green onion (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning to taste.
- 9
Serve hot potato skins immediately with a dollop of the sour cream dip on the side or a small spoonful on each skin. Garnish with additional chopped green onion if desired.
