Loaded Baked Potato Skins (Printable)

Crisp baked potato shells topped with melted cheese, bacon, and fresh herbs for a flavorful snack.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese
03 - 4 slices cooked and crumbled bacon
04 - 120 ml sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Set oven temperature to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Scrub potatoes thoroughly and prick each several times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.
03 - Allow potatoes to cool slightly. Cut each in half lengthwise and carefully scoop out most of the flesh, leaving approximately a 1/4-inch shell intact.
04 - Brush both sides of the potato skins with olive oil. Evenly sprinkle garlic powder, paprika, salt, and black pepper over them.
05 - Arrange potato skins skin-side down on the prepared baking sheet. Bake for 10 minutes until crisp.
06 - Remove skins from oven and fill each with shredded cheddar cheese and crumbled bacon. Return to oven for 5 to 7 minutes until cheese melts and becomes bubbly.
07 - Top each potato skin with a dollop of sour cream, sliced green onions, and chopped chives. Serve immediately.

# Expert Suggestions:

01 -
  • They look fancy enough to serve at a gathering but honest enough for a weeknight snack.
  • You get that satisfying crispy-and-creamy texture contrast in every bite.
  • The whole thing comes together in about an hour, making it perfect for last-minute entertaining.
02 -
  • Don't skip the crisp-baking step after hollowing the shells—it makes the difference between soggy and spectacular.
  • The potato flesh you scoop out is perfect for mashed potatoes, hash browns, or even potato soup, so save it.
03 -
  • If your potatoes are small, use a few more—the skins are the whole point, so volume matters.
  • Don't use a microwave to cook the potatoes; the oven method gives you that waxy skin texture that crisps up beautifully.
Return