Loaded Baked Potato Skins (Print version)

Crispy potato shells layered with melted cheese, smoky bacon, and a touch of sour cream and chives.

# What You 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

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pierce each potato several times with a fork. Rub with olive oil and season evenly with kosher salt and black pepper.
03 - Place potatoes on the prepared baking sheet and bake for 40 to 45 minutes, or until tender when pierced with a fork.
04 - Remove potatoes from oven and let cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out most of the potato flesh, leaving a 1/4-inch thick shell. Reserve scooped flesh for another use.
06 - Increase oven temperature to 450°F. Arrange potato skins skin-side down on the baking sheet and brush the insides lightly with olive oil. Bake for 10 minutes to crisp.
07 - Remove skins from oven. Evenly sprinkle shredded cheddar cheese and crumbled bacon inside each skin. Return to oven and bake for 5 to 7 minutes, until cheese is melted and bubbly.
08 - Remove from oven. Top each potato skin with a dollop of sour cream and a sprinkle of chopped chives. Serve immediately while hot and crisp.

# Expert tips:

01 -
  • They're crispy on the outside with a tender, scoopable inside that feels fancy but takes almost no skill.
  • You can prep them ahead and reheat, which means you're actually relaxing while everyone else is eating.
  • Bacon and cheese together is basically edible comfort, and nobody ever complains about that.
02 -
  • Don't skip the second crisping step at 450°F—that's what makes the difference between a soft skin and one that actually has texture and snap.
  • If you leave the skins in too long with the cheese on, the bottoms burn before the filling gets fully melted, so watch them closely.
03 -
  • Buy thick-cut bacon and cook it in the oven at 400°F on a foil-lined sheet—it cooks evenly, doesn't curl, and you're not standing over a pan splattering oil everywhere.
  • Shred your own cheese instead of using the pre-shredded kind; it melts smoother and doesn't get grainy or clumpy like the store stuff does.
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