Loaded Baked Potato Skins (Print)

Crispy baked potato skins topped with melted cheddar, bacon, and fresh chives for sharing.

# Components:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese (113 grams)
03 - 4 slices cooked bacon, crumbled
04 - 1/2 cup sour cream (120 ml)
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional, 6 grams)

→ Seasonings & Oil

07 - 2 tablespoons olive oil (30 ml)
08 - 1/2 teaspoon garlic powder (1.5 grams)
09 - 1/2 teaspoon paprika (1 gram)
10 - 1/2 teaspoon salt (2.5 grams)
11 - 1/4 teaspoon black pepper (0.5 grams)

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub the potatoes and prick them several times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.
03 - Allow potatoes to cool slightly, then halve lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch shell intact. Reserve the flesh for another use.
04 - Brush both sides of the potato shells with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Arrange skins skin-side down on the prepared baking sheet and bake for 10 minutes until crisp.
06 - Remove skins from oven and 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 filled skin with a dollop of sour cream, sliced green onions, and chopped chives. Serve immediately.

# Expert Advice:

01 -
  • The potato shells get genuinely crispy, not soggy or limp like so many versions that skip the second bake.
  • You can prep the scooped skins a day ahead and just fill and bake them when guests arrive.
  • Everyone builds their own bite with toppings, so picky eaters and adventurous ones are both happy.
02 -
  • If you skip brushing oil on the inside of the skins, they'll stay pale and soft instead of crispy.
  • Don't overload the skins with cheese or it'll spill over and burn onto the pan.
  • Let the baked potatoes cool for at least ten minutes before scooping, or the flesh will stick and tear the skin.
03 -
  • Use a spoon with a sharp edge to scoop the potato flesh cleanly without tearing the skin.
  • If the skins aren't crispy enough after the first bake, give them an extra five minutes before adding the toppings.
  • Serve them on a warm platter so they stay hot longer and the cheese doesn't firm up too fast.
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