Loaded Baked Potato Skins (Printable View)

Crispy potato skins topped with melted cheese, bacon, and fresh herbs for a tasty starter.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

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

→ Seasonings & Oil

07 - 2 tablespoons olive oil
08 - ½ teaspoon garlic powder
09 - ½ teaspoon paprika
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub potatoes thoroughly and prick each several times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.
03 - Let potatoes cool slightly, then halve lengthwise. Carefully scoop out most of the flesh, leaving a ¼-inch thick shell. Reserve scooped flesh for another use.
04 - Brush both sides of potato skins with olive oil, then sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Place potato skins skin-side down on the prepared baking sheet. Bake for 10 minutes until crisp.
06 - Remove skins from oven and fill each with shredded cheddar cheese and crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese melts and bubbles.
07 - Top each potato skin with a dollop of sour cream, sliced green onions, and chopped chives. Serve immediately.

# Expert Tips:

01 -
  • They disappear faster than you can make them, especially when theres a crowd around.
  • You get all the comfort of a loaded baked potato in a crispy, handheld form that feels like a treat.
  • Theyre endlessly customizable, so you can use whatever cheese or toppings you have on hand.
02 -
  • If you skip brushing oil on both sides, the skins wont crisp properly and youll end up with something limp and forgettable.
  • Dont overload them with cheese or the bottom will steam instead of crisp, and the whole thing turns soggy.
03 -
  • Let the baked potatoes cool for at least ten minutes before scooping, or the flesh will be too hot to handle and the skins might tear.
  • Use a spoon with a sharp edge to scoop cleanly and leave an even layer behind, it makes the final texture so much better.
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