Loaded Potato Skins Delight (Printer-friendly)

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

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

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

→ Seasonings and Oil

07 - 2 tablespoons olive oil (30ml)
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). Line a baking sheet with parchment paper.
02 - Scrub the potatoes thoroughly and prick each several times with a fork. Place them 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 about a 1/4-inch shell. Reserve the potato flesh for another use.
04 - Brush both sides of the potato skins with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Place potato skins skin-side down on the prepared baking sheet and bake for 10 minutes until crisp.
06 - Remove skins from the oven and fill each with shredded cheddar cheese and crumbled bacon. Return to the oven and bake 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 -
  • The potato skins get shatteringly crisp on the edges while staying tender enough to bite through without a struggle.
  • You can prep the shells ahead and load them up right before guests arrive, making hosting feel effortless.
  • Every bite delivers that perfect salty, creamy, crunchy contrast that keeps hands reaching back for more.
02 -
  • Do not skip brushing oil on both sides of the skins or they will turn leathery instead of crisp.
  • Let the potatoes cool for at least five minutes before scooping or the flesh will tear and the shells will collapse.
  • If the cheese is not melting fast enough, switch the oven to broil for the last minute, but watch closely so it does not burn.
03 -
  • Save the scooped potato flesh and mash it with butter and milk for an easy side dish the next day.
  • For extra crispy skins, flip them halfway through the first bake so both sides get direct oven heat.
  • If you are feeding a crowd, use smaller potatoes and cut them into quarters instead of halves for bite sized portions.
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