Loaded Potato Skins (Printable Version)

Crispy potato skins with cheddar, smoky bacon, sour cream, and chives served hot and flavorful.

# Components:

→ 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

# Method Steps:

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

# Expert Advice:

01 -
  • They're crispy on the outside, creamy on the inside, and infinitely shareable without feeling like you're being fancy.
  • You can prep the potato shells hours ahead and just finish them when guests arrive, which means less panic in the kitchen.
  • Everyone has a favorite way to top them, so they're almost interactive if you set out extra toppings.
02 -
  • The scooping step is the one people usually rush—if you dig too deep, the shell collapses, so take your time and feel for the thickness rather than eyeballing it.
  • The two-temperature bake (400°F then 450°F) is the secret that makes the shells actually crispy instead of just soft; don't skip the temperature bump.
  • Cheese and bacon go in while the shell is hot, but the sour cream must go on just before serving or it melts into nothing.
03 -
  • Cook your bacon in the oven at 400°F alongside the potatoes so it's done and drained at the same time, and nothing smells better in your kitchen.
  • Keep the sour cream in the coldest part of your fridge right up until service—that cold dollop on hot skin is actually the whole point.
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