Loaded Baked Potato Skins (Printable)

Crispy baked potato skins topped with sharp cheddar, smoky bacon, and tangy sour cream.

# 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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pierce each potato several times with a fork. Rub evenly with olive oil and sprinkle with salt and black pepper.
03 - Place potatoes on the baking sheet and bake for 40 to 45 minutes, until tender when pierced with a fork.
04 - Remove potatoes from the oven and allow to 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 the scooped flesh for another use.
06 - Increase oven temperature to 450°F. Arrange the potato skins skin side down on the baking sheet, brushing insides lightly with olive oil. Bake for 10 minutes until crisp.
07 - Remove skins from oven. Evenly sprinkle shredded cheddar cheese and crumbled bacon inside each skin.
08 - Return skins to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
09 - Remove from oven. Top each potato skin with a dollop of sour cream and sprinkle with chopped fresh chives. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy on the inside, which is honestly the dream texture combination.
  • You can prep them ahead and bake off the cheese part just before guests arrive, so you're not stuck in the kitchen all evening.
  • They disappear faster than you'd expect, which always feels like a small victory.
02 -
  • Don't skip the step of crisping the empty shells before adding toppings, because it's the difference between a soggy potato skin and one with actual texture.
  • The sour cream needs to go on right before serving—add it too early and it melts into nothing, which is a waste of its cooling properties.
03 -
  • Buy potatoes that are similar in size so they all finish cooking at roughly the same time and you're not waiting on the slower ones.
  • If you're adding the sour cream and chives ahead of time by accident, keep them separate and add them only when you're about to serve—warmth ruins the texture of both.
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