Loaded Potato Skins (Printable)

Crispy potato skins topped with melted cheese, bacon, sour cream, and fresh green onions.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese (113 g)
03 - 4 slices cooked and crumbled bacon
04 - ½ cup sour cream (120 ml)
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional, 6 g)

→ Seasonings & Oil

07 - 2 tablespoons olive oil (30 ml)
08 - ½ teaspoon garlic powder (1.5 g)
09 - ½ teaspoon paprika (1 g)
10 - ½ teaspoon salt (2.5 g)
11 - ¼ teaspoon ground black pepper (0.5 g)

# Step-by-Step:

01 - Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Scrub russet potatoes thoroughly and prick each multiple times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.
03 - Allow potatoes to cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving approximately ¼ inch thickness of the shell intact. Reserve the scooped potato flesh for other uses.
04 - Brush both sides of each potato skin with olive oil and sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Arrange potato skins skin-side down on the prepared baking sheet and bake for 10 minutes until crisp.
06 - Remove skins from oven, fill each with shredded cheddar cheese and crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
07 - Top each filled potato skin with a dollop of sour cream, sliced green onions, and chopped chives if desired. Serve immediately.

# Expert Suggestions:

01 -
  • They're crispy on the outside and impossibly creamy on the inside—a textural combo that never gets old.
  • You can prep everything ahead and bake them right before guests arrive, making you look effortlessly prepared.
  • Once you nail the basic version, you'll start experimenting with different cheeses and toppings like you're running your own test kitchen.
02 -
  • Don't skimp on scooping out the potato flesh—if you leave too much interior, the skin will bend under its own weight and the filling will feel wrong.
  • The skins must be crispy before you add the toppings, or they'll steam and turn chewy instead of staying shatteringly crisp.
03 -
  • Use parchment paper on your baking sheet so the skins never stick, and you can see the golden color developing on the bottom without sliding them around.
  • Brush the skins with oil while they're still slightly warm so the oil soaks in and seasons the surface rather than just sitting on top.
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