Crispy Potato Skins Loaded (Printable)

Crispy potato shells filled with cheddar, bacon, and sour cream for a savory snack.

# What You'll 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

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Pierce each potato several times using a fork, rub with olive oil, and season evenly with kosher salt and black pepper.
03 - Arrange potatoes on the prepared baking sheet and bake for 40 to 45 minutes, until tender throughout when pierced with a fork.
04 - Remove potatoes from the oven and allow to cool for 10 minutes. Slice each potato in half lengthwise.
05 - Carefully remove most of the potato flesh, leaving approximately a 1/4-inch thick shell. Reserve the flesh for another use.
06 - Raise the oven temperature to 450°F. Place the potato skins on the baking sheet, skin side down, and brush the insides lightly with olive oil.
07 - Bake the potato skins for 10 minutes to achieve a crispy texture.
08 - Remove skins from oven, sprinkle each with shredded cheddar cheese and crumbled bacon, then return to the oven and bake 5 to 7 minutes until cheese is melted and bubbly.
09 - Top each potato skin with a dollop of sour cream and a sprinkle of chopped chives. Serve immediately while hot and crispy.

# Expert Suggestions:

01 -
  • They feel fancy enough to serve at a gathering but come together in under an hour with ingredients you probably already have.
  • The contrast between crispy skin, melted cheese, and cool sour cream is genuinely addictive—people always ask for the recipe.
  • You can prep them ahead and bake at the last minute, which means less stress when people are actually arriving.
02 -
  • Don't skip the 10-minute cool-down before scooping or you'll burn your hands and the potato flesh will be too soft to scoop cleanly—this one mistake ruins the texture.
  • The second bake at the higher temperature is absolutely critical; it's what separates these from soggy loaded potatoes and makes them actually crispy.
  • If you're making these ahead, you can prep everything up to the point of adding cheese and bacon, then bake the final step right before people arrive.
03 -
  • Cook your bacon in the oven alongside the potatoes during their first bake—spread it on a separate sheet and it finishes at almost exactly the same time, saving you a pan and keeping your timing tight.
  • A light dusting of smoked paprika or garlic powder added to the cheese mixture before the final bake adds depth without changing what the dish fundamentally is.
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