Loaded Baked Potato Skins (Printable version)

Crispy baked potato skins filled with cheddar, bacon, and fresh green onions for a delicious savory bite.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese
03 - 4 slices bacon, cooked and crumbled
04 - 1/2 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub potatoes thoroughly and pierce each several times with a fork. Place directly on oven rack and bake for 40 to 45 minutes until tender.
03 - Allow potatoes to cool slightly, then halve lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch thick shell.
04 - Brush both sides of the skins with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper.
05 - Place potato skins skin-side down on the baking sheet and bake for 10 minutes until crisp.
06 - Remove from oven, fill each skin with shredded cheddar cheese and crumbled bacon. Return to oven for 5 to 7 minutes until cheese melts and bubbles.
07 - Top each potato skin with sour cream, green onions, and chives. Serve immediately.

# Expert Advice:

01 -
  • They taste like the best part of a steakhouse appetizer but cost a fraction of the price and you control every topping.
  • The potato flesh you scoop out can become mashed potatoes or hash browns the next morning so nothing goes to waste.
  • Theyre endlessly adaptable, you can load them with whatever cheese or toppings you have in the fridge and they still turn out incredible.
02 -
  • Dont skip pricking the potatoes before baking or they can burst in the oven, I learned this the hard way with a loud pop and a mess to clean up.
  • Leave enough potato attached to the skin so the shells stay sturdy, if you scoop too aggressively they can tear and lose their structure when you fill them.
  • Brush oil on both sides of the skins, not just the inside, because the outside needs to crisp up too and oil helps with browning and flavor.
03 -
  • Use a grapefruit spoon or a small ice cream scoop to hollow out the potato flesh quickly and evenly without tearing the skins.
  • For extra crispy skins, flip them halfway through the first bake so both sides get direct heat and turn golden brown.
  • Let the bacon cool slightly before crumbling it so it breaks into chunky pieces instead of turning into dust.
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