Loaded Baked Potato Skins (Print version)

Crispy potato skins filled with sharp cheddar, bacon, and sour cream for a tasty crowd-pleaser.

# 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

# Directions:

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. Cut each potato in half lengthwise.
05 - Carefully scoop out most of the flesh, leaving approximately a 1/4-inch thick shell. Reserve scooped flesh for another use.
06 - Increase oven temperature to 450°F. Arrange skins skin side down on baking sheet, brush insides lightly with olive oil, and bake for 10 minutes.
07 - Remove skins from oven. Fill each with shredded cheddar cheese and crumbled bacon. Bake for 5 to 7 minutes until cheese melts and bubbles.
08 - Remove from oven. Top each skin with a dollop of sour cream and sprinkle with chopped chives. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • They come together faster than you'd think and handle a crowd without stress.
  • The contrast between crispy skins and creamy toppings feels way more indulgent than the effort requires.
  • You can prep and fill them earlier, then bake them off at the last moment.
02 -
  • The initial crisp bake after scooping is non-negotiable—it's what keeps them from becoming soggy once you add the toppings and cheese.
  • Don't oversized your potatoes; the skin-to-inside ratio is everything, and smaller potatoes often have thicker, more manageable skins than the giant ones.
03 -
  • Cook your bacon earlier in the day and store it in the fridge so you're not juggling multiple tasks at the last minute.
  • Line your baking sheet with parchment paper or foil—it makes cleanup almost disappear and prevents sticking.
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