Description
Loaded Potato Skins are the ultimate savory snack—crispy potato shells filled with melted cheese, crispy bacon, and green onions, topped with a dollop of sour cream. Perfect for game day, parties, or as a fun appetizer that everyone loves, this recipe is straightforward and yields deliciously satisfying results.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- Salt and pepper to taste
Filling
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1/2 cup sour cream (for serving)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork, rub them all over with olive oil, and season generously with salt.
- Bake potatoes: Place the potatoes directly on the oven rack and bake for 45–50 minutes until the potatoes are tender when pierced with a fork. Remove and let them cool slightly so they’re easier to handle.
- Scoop out potato flesh: Slice each potato in half lengthwise. Carefully scoop out most of the potato flesh, leaving about a 1/4-inch thick shell so the skins hold their shape during the next baking steps.
- Increase oven temperature and prepare skins: Increase the oven temperature to 450°F (230°C). Arrange the potato halves skin-side down on a baking sheet. Brush the insides lightly with olive oil and season with salt and pepper.
- Crisp the skins: Bake the potato halves for 10 minutes, then flip them over and bake for another 5 minutes to crisp the skins evenly.
- Fill and bake again: Flip the skins over once more, then evenly distribute the shredded cheddar cheese and crumbled bacon into each potato skin. Return to the oven and bake for 5–7 minutes, until the cheese melts and is bubbly.
- Finish and serve: Remove from the oven and sprinkle chopped green onions on top. Serve the loaded potato skins warm with sour cream on the side for dipping.
Notes
- To save time, bake the potatoes ahead of time and store them in the refrigerator.
- For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
