Loaded Potato Skins
intro
Crispy, salty baked potato skins loaded with melted cheddar, smoky bacon, tangy sour cream, and fresh chives: the ultimate shareable pub-style snack.
Ingredients
Steps
Bake whole potatoes
Preheat oven to 200°C (400°F). Prick each scrubbed, fully dried russet potato 4-5 times all over with a fork, rub skins evenly with 1 tbsp (15ml) olive oil, and sprinkle with ½ tsp (2.5g) kosher salt. Place potatoes directly on the middle oven rack and bake for 45 minutes, until skins are crisp and a fork slides easily into the center. Remove from oven and let cool 10 minutes until safe to handle.
Cook crispy bacon
While potatoes cool, heat a medium skillet over medium heat. Add chopped 120g thick-cut bacon in a single layer, and cook 6-8 minutes, stirring occasionally, until fat is fully rendered and bacon is deep golden and crispy. Use a slotted spoon to transfer bacon to a paper-towel lined plate to drain excess grease; set aside.
Scoop potato flesh
Once cooled potatoes are safe to touch, slice each in half lengthwise. Use a small spoon to gently scoop out the inner cooked potato flesh, leaving a 6mm (¼ inch) thick layer of potato attached to the skin to keep skins sturdy. Reserve scooped potato flesh for another use like mashed potatoes or hash.
Crisp potato skins
Increase oven temperature to 220°C (425°F). Stir the remaining ½ tsp (2.5g) kosher salt, black pepper, and garlic powder into the remaining 1 tbsp (15ml) olive oil to make a seasoned oil. Brush both the inside (hollowed cut side) and outside (curved skin side) of each potato skin half with the seasoned oil. Arrange skins skin-side up on a rimmed baking sheet, so the hollowed cut side rests against the pan. Bake for 10 minutes to crisp the outer skin, then carefully flip each skin so the hollowed cut side faces up, and bake for 5 more minutes to crisp the inner potato edges.
Add cheese and bacon
Remove the baking sheet of crispy skins from the oven. Divide 180g freshly shredded sharp cheddar evenly between the 8 potato skin halves, piling it into the hollowed center, then top each with an even portion of cooked crispy bacon. Return the sheet to the 220°C (425°F) oven for 4-5 minutes, until cheese is fully melted, bubbly, and just starting to brown at the edges.
Top and serve hot
Transfer hot loaded potato skins to a serving platter. Top each skin with a 1 tbsp (15g) dollop of full-fat sour cream, a sprinkle of finely sliced fresh chives, and an extra pinch of black pepper if desired. Serve immediately while skins are crisp and cheese is hot and stretchy.
Tips
2.Use freshly shredded cheddar instead of pre-shredded bagged cheese; pre-shredded cheese is coated in anti-caking potato starch that leads to grainy, unevenly melted cheese.
3.Avoid scooping out all the potato flesh; leaving a ¼-inch (6mm) layer attached to the skin creates a sturdy base that won’t crack or leak fillings when picked up.
OMG these crispy loaded potato skins were an absolute hit at our Sunday football watch party! I loaded mine with cheddar, crumbled bacon, a dollop of sour cream, and a sprinkle of chives, and every single one got snatched up in 10 minutes. So crispy on the outside, fluffy on the inside, just perfect. My husband said they’re way better than the ones we get at our local sports bar. 10/10 will make again for our next potluck!
Super easy recipe to follow, total cook time was pretty spot on too! Only thing is I wish I’d scooped a little more potato out of the skins first, mine ended up a little too starchy and didn’t crisp up as much as I wanted. Toppings were great though, I used pepper jack, pulled pork, and pickled jalapeños for a little kick. Will definitely adjust the potato scoop amount next time.
Game changer for dorm movie nights! I didn’t have an oven so I made these in my little countertop air fryer and they turned out SO good. Used pre-shredded cheddar, turkey bacon bits, and a little ranch for dipping, and my roommates are already begging me to make them again this weekend. Super easy even for a total beginner like me, zero fancy skills needed.
I prepped these ahead for my weeknight dinners and they held up perfectly! I baked the potato shells on Sunday, stored them in an airtight container in the fridge, then just added toppings and popped them in the oven for 10 minutes when I got home from work. So filling, way cheaper than takeout, and my 7 year old actually ate two without complaining about veggies (win!).
These were pretty good, but I felt like they were missing a little something for my taste. I added a drizzle of hot honey and some crumbled blue cheese on top to give them more depth, and that made them way better. Cook time was accurate, easy enough, but I think the base recipe needs a little extra seasoning on the skins themselves before adding toppings.
Made these for my office potluck last week and people were asking me for the recipe before they even finished their first one! I did a mix of toppings: some classic bacon cheddar, some veggie loaded with bell peppers and caramelized onions for my vegetarian coworkers, and they all went over so well. Easy to make in big batches too, which is a huge plus for parties.
I was so nervous to make these because I’m terrible at frying things, but since these are baked they were totally foolproof! My skins got so crispy even without any fancy techniques, and loading them up with cheese and bacon was so fun. My teen said they taste exactly like the appetizer we get at our favorite chain restaurant, which is the highest possible compliment in our house. 10/10 will be added to our regular dinner rotation!
These were solid, but I had to cook mine about 10 minutes longer than the recipe said to get the skins as crispy as I like them. My oven runs a little cool though, so that’s probably on me! Toppings were chef’s kiss, I did a loaded nacho version with taco seasoned ground beef, queso, and guac on top and my buddies went crazy for them during the basketball game.