Loaded Potato Skins Recipe

Preheat and wash

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

Oil and season whole potatoes

Rub each potato with olive oil, then sprinkle evenly with coarse salt and black pepper. Place directly on the oven rack or on a rimmed baking sheet.

Bake until tender

Bake the potatoes for 45–55 minutes, until a skewer or fork slides into the center easily and skins feel crisp. Exact time depends on potato size.

Cool and halve

Remove potatoes from oven and let cool for 10–15 minutes until cool enough to handle. 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 maintain structure. Reserve the scooped potato for another use (mashed potatoes, soup) or discard.

Brush with butter

Increase oven temperature to 425°F (220°C). Brush the inside and edges of each potato skin with melted butter. Sprinkle garlic powder and smoked paprika (if using) over the inside of the skins for extra flavor.

Crisp the shells

Arrange potato shells cut-side down on a baking sheet lined with foil or parchment. Bake for 10–12 minutes, then flip cut-side up and bake an additional 5–7 minutes until skins are crisp and edges are golden. Remove from oven and set aside.

Cook bacon

While potato shells crisp, cook the bacon until very crisp. Options: fry in a skillet over medium heat (about 8–10 minutes, turning), bake on a rack at 400°F (200°C) for 15–18 minutes, or microwave between paper towels until crisp. Transfer bacon to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Fill with cheese and bacon

Turn potato skins cut-side up on the baking sheet. Evenly distribute shredded cheddar among the potato skins (about 2–3 tablespoons per shell). Sprinkle chopped bacon over the cheese on each skin.

Melt cheese

Return the baking sheet to the oven and bake at 425°F (220°C) for 5–8 minutes, until cheese is melted and bubbly and bacon is heated through. For extra browning, broil on high for 1–2 minutes—watch carefully to prevent burning.

Remove loaded skins from oven. Sprinkle sliced green onions over the hot potato skins and add a light dusting of additional smoked paprika if desired. Serve immediately with sour cream and optional chopped chives on the side for dipping or dolloping.