Loaded baked potato skins (Printable Version)

Crispy baked potato skins topped with cheese, bacon, sour cream, and chives for a savory treat.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Filling

05 - 1 cup shredded sharp cheddar cheese
06 - 4 strips bacon, cooked and crumbled
07 - 1/2 cup sour cream
08 - 2 tablespoons chopped fresh chives

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pierce each potato several times with a fork. Rub with olive oil, then sprinkle with salt and black pepper.
03 - Place potatoes on the prepared baking sheet and bake for 40 to 45 minutes until tender when pierced with a fork.
04 - Remove potatoes from the oven and allow to cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out most of the potato flesh, leaving approximately a 1/4-inch thick shell. Reserve the scooped flesh for another use.
06 - Increase oven temperature to 450°F. Place potato skins skin side down on the baking sheet and brush insides lightly with olive oil.
07 - Bake the potato skins for 10 minutes to crisp them up.
08 - Remove baking sheet from oven and evenly top the inside of each skin with sharp cheddar cheese and crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
09 - Remove from oven and top each skin with a dollop of sour cream and a sprinkle of chopped fresh chives. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy on the inside without any complicated technique.
  • You can prep them hours ahead and pop them in the oven when guests arrive.
  • Everyone goes back for seconds because the combination of salty bacon, melted cheese, and cool sour cream is genuinely addictive.
02 -
  • Don't scoop the potato flesh too aggressively or the skin will be so thin it falls apart during the second baking.
  • Brushing the insides with olive oil before the final crisping is what transforms them from soft to genuinely crispy—skip this step and they'll feel rubbery.
03 -
  • If the skins crack or tear during scooping, patch them on the back side with a small piece of potato skin from another potato—no one will see it once the toppings are on.
  • For extra crispness, finish them under the broiler for 30 to 45 seconds instead of regular baking, but watch them constantly so the cheese doesn't burn.
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