Loaded Potato Skins
These loaded potato skins are baked until crisp, filled with melted cheddar cheese and smoky bacon, then finished with green onions and cool sour cream. They are a classic, crowd-pleasing appetizer for parties, game days, family gatherings, or anytime a cheesy potato craving strikes.
Ingredients
Method
- Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper.
- Scrub the potatoes thoroughly under cool running water and dry them completely.
- Pierce each potato several times with a fork.
- Rub the potatoes with the olive oil and sprinkle them with ½ teaspoon of salt.
- Arrange the potatoes on the prepared baking sheet.
- Bake for 45–55 minutes, until the potatoes are tender when pierced with a fork.
- Remove the potatoes from the oven and allow them to cool for approximately 10 minutes, or until they can be handled safely.
- Increase the oven temperature to 425°F.
- Cut each potato in half lengthwise.
- Use a spoon to carefully scoop out most of the potato flesh, leaving approximately ¼ inch of potato attached to the skin.
- Combine the melted butter, garlic powder, remaining ½ teaspoon salt, and black pepper in a small bowl.
- Brush the butter mixture over both the inside and outside of each potato skin.
- Arrange the potato skins cut-side down on the baking sheet.
- Bake for 8 minutes.
- Turn the skins cut-side up and bake for another 5–7 minutes, until the edges are golden and crisp.
- Divide the shredded cheddar cheese and crumbled bacon evenly among the potato skins.
- Return the skins to the oven and bake for 4–5 minutes, until the cheese is completely melted and bubbling.
- Transfer the potato skins to a serving platter.
- Top with sliced green onions and small dollops of sour cream. Serve immediately.
Notes
Choose russet potatoes: Russet potatoes have sturdy skins that become crisp and hold their shape well after the centers are removed.
Select similar sizes: Potatoes that are approximately the same size will finish baking at the same time.
Do not scoop too deeply: Leave approximately ¼ inch of potato attached to the skin. Removing too much can make the skins tear or collapse.
Save the potato filling: Refrigerate the scooped potato flesh and use it for mashed potatoes, potato cakes, soup, or another meal.
Shred your own cheese: Freshly shredded cheddar melts more smoothly than packaged pre-shredded cheese.
Cook the bacon first: The bacon should be fully cooked and crisp before it is added to the potato skins.
Preparing ahead: Bake and scoop the potatoes up to one day in advance. Cover and refrigerate the empty skins. Brush them with seasoned butter and crisp them shortly before serving.
Keeping them warm: Arrange finished potato skins on a baking sheet and keep them in a 200°F oven for up to 20 minutes. Add the sour cream immediately before serving.
Freezing: Freeze the baked, scooped, and cooled potato skins before adding the cheese and bacon. Store them in a freezer-safe container for up to 2 months. Thaw before crisping and filling.
Storing leftovers: Refrigerate cooled potato skins in an airtight container for up to 3 days. Remove sour cream before storing when possible.
Reheating: Reheat in a 375°F oven or air fryer until hot and crispy. Add fresh sour cream and green onions after reheating.
Leave a Reply