Pin it There's something about the smell of bacon crisping in a pan that makes you want to throw a party, even if it's just a Tuesday night. I discovered loaded baked potato skins by accident—my cousin showed up with a bag of russet potatoes and zero dinner plans, and we decided to turn them into something crispy and loaded. What started as improvisation became the appetizer everyone asks me to bring now.
I made these for a Super Bowl party once, and watching people's faces when they bit through that crispy skin into the melty cheese was worth every minute of chopping chives. One friend ate four of them before realizing he'd done it, then laughed and said sorry to the rest of the group. That's when I knew this recipe was a keeper.
Ingredients
- Russet potatoes (4 large): These ones have thinner skins than other varieties, which crisp up beautifully without splitting, and the flesh is starchy enough to hold its shape when you scoop it out.
- Olive oil (2 tablespoons, plus more for brushing): Use a good quality oil—it browns better and tastes clean, not greasy.
- Kosher salt and freshly ground black pepper: Salt before baking draws out moisture so the skins actually get crispy instead of just baked.
- Sharp cheddar cheese (1 cup shredded): Sharp cheddar has more flavor than mild, so you need less of it, and it melts into creamy pools without getting rubbery.
- Bacon (4 strips, cooked and crumbled): Cook it until it's truly crispy—soft bacon gets chewy and disappears into the filling.
- Sour cream (1/2 cup): The cold dollop on top cuts through the richness and adds tang that balances all that cheese.
- Fresh chives (2 tablespoons chopped): They're bright and mild—not as harsh as raw onion but they still give you that sharp little flavor note at the end.
Instructions
- Get your potatoes ready:
- Scrub them under cold water and pierce each one several times with a fork so steam can escape while they bake. Rub them all over with olive oil, salt, and pepper—the oil helps them brown and crisp instead of just cooking through.
- Bake the potatoes:
- Pop them on a parchment-lined baking sheet at 400°F for 40 to 45 minutes until a fork slides through easily. You want them tender all the way through, not just soft on the outside.
- Cool and cut:
- Let them sit for 10 minutes so you can actually handle them without burning your fingers, then slice each one in half lengthwise. This gives you a nice flat surface to work with.
- Scoop gently:
- Using a small spoon, carefully carve out the insides, leaving about a quarter-inch of flesh stuck to the skin. It takes a light touch—rush it and you'll puncture right through.
- Crisp the shells:
- Turn the oven up to 450°F and place the skins skin-side down on your sheet. Brush the insides lightly with olive oil and bake for 10 minutes until they start making little crackling sounds.
- Add cheese and bacon:
- Sprinkle cheddar and bacon into each skin, then bake 5 to 7 minutes more until the cheese bubbles and gets golden at the edges. You'll see it melt and the bacon will darken a bit.
- Finish and serve:
- Pull them out, top each one with a generous spoonful of sour cream and a pinch of chives, then serve immediately while everything is still warm and the cheese is still stretchy.
Pin it These became the thing I'm known for at potlucks, which is a funny title to have, but I genuinely love that something so simple brings people together. There's real joy in feeding people food that makes them pause mid-conversation and just enjoy the moment.
The Secret to Truly Crispy Skins
The difference between soggy and crispy comes down to temperature timing. Most recipes tell you to bake everything at one temperature, but that doesn't work here—you need the lower heat to cook the potato through, then the high heat blast to dry out and crisp the skin. I learned this the hard way after making a batch that had all the flavors right but the texture of a microwave potato. The two-step bake is non-negotiable.
Make-Ahead Magic
You can absolutely assemble these hours in advance, cover them with foil, and pop them in the oven when you're ready. They reheat beautifully—just give them 8 to 10 minutes at 350°F to warm through and re-crisp slightly. I've done this for parties and honestly it's less stressful because you're not timing everything down to the minute when guests arrive.
Flavor Variations Worth Trying
Once you nail the basic version, these are endlessly adaptable. Swap in different cheeses—pepper jack brings heat, Monterey Jack is creamier and milder, smoked gouda adds an almost barbecue note. You can skip the bacon entirely for vegetarians or add caramelized onions, fresh jalapeños, or even a sprinkle of everything bagel seasoning if you want something unexpected.
- Pepper jack cheese gives you a slow burn that builds as you eat, especially good if your crowd likes a little spice.
- Caramelized onions and sharp cheddar together taste almost French, in a weirdly elegant way for a potato skin.
- A tiny spoon of sriracha mixed into the sour cream before dolloping transforms these into something completely different and still delicious.
Pin it These potato skins are proof that the best recipes don't need to be complicated—they just need good ingredients, a little attention, and maybe someone to share them with. Make them once and you'll be making them forever.
Recipe FAQs
- → How do I get the potato skins crispy?
Bake the scooped potato halves with olive oil at a high temperature (450°F) for 10 minutes, turning the skins skin side down to crisp evenly.
- → Can I make them vegetarian?
Yes, substitute bacon with plant-based alternatives or omit it entirely for a vegetarian-friendly option without compromising flavor.
- → What cheeses work well in the filling?
Sharp cheddar is classic, but Monterey Jack, mozzarella, or pepper jack add different flavor profiles to the filling.
- → Can I prepare the potato skins ahead of time?
You can bake and scoop the potatoes in advance, store the skins separately, and fill and bake with toppings just before serving to maintain crispness.
- → What sides or drinks pair well with loaded potato skins?
They pair nicely with fresh salsa, guacamole, an American pale ale, or a crisp white wine for a balanced taste experience.