Go Back

Loaded Baked Potato Skins

Crispy and cheesy, these loaded baked potato skins are perfect for family dinners, game day snacks, or casual gatherings, offering a delicious combination of flavors with customizable toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large russet potatoes, scrubbed well Best choice for loaded potato skins.
  • 2 tbsp extra-virgin olive oil For brushing and crisping the skins.
  • 1 tsp fine sea salt, divided Divided into portions for seasoning.
  • 2 tbsp unsalted butter, melted For brushing on the skins.
  • 1.5 cups sharp cheddar cheese, freshly shredded Alternatively, you can use Monterey Jack or a cheddar blend.
  • 8 slices bacon, cooked crisp and crumbled, divided Reserve half for topping.
  • 1/2 cup sour cream, for serving Can be substituted with Greek yogurt.
  • 3 pieces green onions, thinly sliced, for topping Chives or parsley can be used as alternatives.
  • 1/4 tsp freshly ground black pepper Optional seasoning.
  • to taste optional toppings (diced tomato, sliced black olives, pickled jalapenos, extra shredded cheese) Customize your toppings as desired.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Pierce each potato several times with a fork, rub with 1 tbsp of olive oil, and sprinkle with 1/2 tsp of salt.
  3. Place the potatoes directly on the oven rack, with a baking sheet below to catch drips, and bake for 50 to 60 minutes until tender.
  4. Let the potatoes cool for 15 to 20 minutes, then slice each potato in half lengthwise.
  5. Scoop out most of the flesh, leaving about 1/4 inch attached to the skin.
Crisping the Skins
  1. Brush both sides of the potato skins with the remaining 1 tbsp olive oil and melted butter.
  2. Sprinkle with the remaining 1/2 tsp salt and ground black pepper.
  3. Raise the oven temperature to 425°F (220°C) and arrange the skins cut-side up on a baking sheet.
  4. Bake for 10 to 12 minutes until edges are crisp and golden.
Filling and Finishing
  1. Remove the skins from the oven, fill each with shredded cheddar and half of the crumbled bacon.
  2. Return to the oven and bake for an additional 5 to 8 minutes, until cheese is melted and bubbly.
  3. Top with sour cream, remaining bacon, green onions, and any extra toppings of your choice. Serve hot while skins are crisp.

Notes

Allow the skins to cool completely before storing. Store leftovers in an airtight container refrigerated for up to 2 days. Reheat in the oven for best texture.