Loaded Baked Potato Skins (Printable version)

Crispy baked potato skins topped with cheddar, bacon, sour cream, and fresh herbs for a savory bite.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

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

→ Seasonings & Oil

07 - 2 tablespoons olive oil (30 ml)
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 (200°C) and line a baking sheet with parchment paper.
02 - Scrub the potatoes thoroughly, prick each several times with a fork, then place directly on the oven rack. Bake for 40 to 45 minutes until tender.
03 - Let the potatoes cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about a 1/4-inch thick shell. Reserve the scooped flesh for other uses.
04 - Brush both sides of the potato skins with olive oil, then sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Arrange the potato skins skin-side down on the prepared baking sheet and bake for 10 minutes until crisp.
06 - Remove the skins from the oven, fill each with shredded cheddar cheese and crumbled bacon, then return to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
07 - Top each potato skin with a dollop of sour cream, sliced green onions, and chopped chives if using. Serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside and somehow both sturdy and indulgent at the same time, a textural combination that just works.
  • You can prep the skins ahead and bake them right before people arrive, which means you're actually relaxed instead of stressed.
  • Bacon and cheese together will never be a questionable choice, and this recipe lets those two ingredients do exactly what they were meant to do.
02 -
  • Don't skip pricking the potatoes—I learned this when one literally burst open and made a mess of the oven, and it taught me that small preparations prevent big problems.
  • The olive oil is non-negotiable for crispiness; without it you get warm potato skin that tastes pleasant but misses the whole point of the texture contrast.
  • Making the cheese bubbly is the moment to pull them out; it's the visual signal that everything has melted together properly.
03 -
  • Line your baking sheet with parchment paper both times so nothing sticks and cleanup is genuinely painless.
  • If you're making these for a crowd, bake all the potatoes at once, scoop them all at once, do the first crisp bake for all of them, then do the final cheese stage in batches so you're not juggling multiple trays.
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