Loaded Baked Potato Skins (Printable version)

Crispy potato shells filled with cheddar, bacon, and sour cream topped with fresh 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

# Steps to follow:

01 - Set the oven to 400°F and 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 - Place potatoes on the baking sheet and bake for 40 to 45 minutes until tender when pierced with a fork.
04 - Remove from oven and let potatoes cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out the potato flesh, leaving a 1/4-inch thick shell. Reserve scoopings for another use.
06 - Raise oven temperature to 450°F. Place potato skins skin-side down on the baking sheet and brush interiors lightly with olive oil. Bake for 10 minutes to crisp.
07 - Remove skins from oven, sprinkle cheddar cheese and crumbled bacon inside each. Return to oven and bake 5 to 7 minutes until cheese melts and bubbles.
08 - Top each skin with a dollop of sour cream and a sprinkle of chopped chives. Serve immediately while hot and crispy.

# Expert tips:

01 -
  • They're crispy on the outside, creamy on the inside—the textural contrast that keeps you coming back for more.
  • Bacon and cheddar together taste like someone finally got the flavor formula right.
  • You can make them ahead and reheat without losing their magic, which takes the stress out of entertaining.
02 -
  • The scooping step is where most people fail—go too aggressive and your skins will crack, too timid and they'll be floppy and heavy instead of crispy.
  • Don't skip the high-heat crisping step after scooping; that's what transforms them from soft shells into actual vessels that hold their texture.
  • If you add the toppings before the final crisping, the cheese melts all over the pan and the skins steam instead of crisping.
03 -
  • Save your scooped potato flesh for mashed potatoes or a soup the next day—it's too good to waste.
  • If your skins are browning too fast before the cheese melts, you can cover them loosely with foil and lower the oven temperature slightly.
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