Loaded Baked Potato Skins (Print View)

Crispy baked potatoes topped with cheddar, bacon, sour cream, and fresh herbs for a tasty appetizer.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

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

→ Seasonings and 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 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub potatoes, pierce several times with a fork, then place them directly on the oven rack. Bake for 40 to 45 minutes until tender.
03 - Let potatoes cool slightly; cut each lengthwise in half. Carefully remove most of the flesh, leaving a 1/4-inch thick shell intact. Reserve flesh for another use.
04 - Brush both sides of the potato skins with olive oil. Sprinkle garlic powder, paprika, salt, and black pepper evenly over them.
05 - Arrange 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 for 5 to 7 minutes until cheese melts and bubbles.
07 - Top each with a dollop of sour cream, sliced green onions, and chopped chives. Serve immediately.

# Expert Tips:

01 -
  • The combination of crispy potato skin, salty bacon, and melty cheese hits every craving at once
  • They're surprisingly easy to make ahead and reheat beautifully for parties
  • You can customize the toppings endlessly based on what your crowd loves
02 -
  • Scoop the flesh carefully, leaving enough potato attached to the skin so it holds its shape through the second bake
  • Let the potatoes cool just enough to handle but still warm, the flesh comes out much more easily
  • Dont skip brushing oil on both sides of the skins, that's what makes them crispy instead of tough
03 -
  • Cook extra bacon when you make these because people always pick off the biggest pieces with the most bacon
  • Set up a toppings bar and let guests build their own for a fun interactive element
  • Save the scooped potato flesh for mashed potatoes, potato soup, or breakfast hash the next day
Go Back