Loaded Baked Potato Skins (Print Version)

Crispy potato skins topped with cheddar, bacon, and sour cream for a savory snack or starter.

# 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 cooked and crumbled bacon
07 - 1/2 cup sour cream
08 - 2 tablespoons chopped fresh chives

# Steps to Follow:

01 - Preheat 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 season with salt and pepper.
03 - Arrange potatoes on the baking sheet and bake for 40 to 45 minutes until tender when pierced.
04 - Remove potatoes from oven and cool for 10 minutes. Slice each potato in half lengthwise.
05 - Carefully scoop out most of the potato flesh, leaving a 1/4-inch thick shell; reserve the flesh for other uses.
06 - Increase oven temperature to 450°F. Arrange potato skins skin-side down on the baking sheet and lightly brush the insides with olive oil. Bake for 10 minutes to crisp the skins.
07 - Remove skins from oven. Evenly distribute cheddar cheese and crumbled bacon inside each skin.
08 - Return skins to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
09 - Remove from oven. Top each skin with a dollop of sour cream and sprinkle with chopped chives. Serve immediately while hot and crispy.

# Additional Tips::

01 -
  • They come together in just over an hour, and most of that is hands-off baking time.
  • The contrast of crispy skin and creamy filling feels way more impressive than the minimal effort required.
  • You can prep the skins ahead and just add toppings when guests arrive, which is a total lifesaver.
02 -
  • If you skip the second crisping step after scooping, you'll end up with soggy skins that feel limp no matter how long they're topped—this step is the difference between chewy and crispy.
  • Don't feel like you have to get the scooped insides perfectly clean; leaving a thin layer actually helps the skin stay structurally sound while baking.
03 -
  • The difference between soggy and crispy comes down to that second high-heat crisping phase after scooping—don't skip it, and don't cover the skins while they bake.
  • Shredding cheese fresh instead of using pre-shredded gives you better melting and a cleaner flavor that really shines on something this simple.
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