Loaded Baked Potato Skins (Printable)

Crispy baked potatoes filled with melted cheese, bacon, and topped with fresh chives.

# 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 - 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 until tender when pierced with a fork.
04 - Remove from oven and 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 potato for another use.
06 - Increase oven temperature to 450°F. Place potato skins skin side down on the baking sheet and brush insides lightly with olive oil.
07 - Bake for 10 minutes to crisp the skins.
08 - Remove potato skins from oven. Sprinkle insides with cheddar cheese and crumbled bacon. Return to oven and bake 5 to 7 minutes until cheese is bubbly.
09 - Top each potato skin with a dollop of sour cream and a sprinkle of chives. Serve hot and crispy.

# Expert Advice:

01 -
  • They look fancy enough to impress but honest enough to feel homey and unpretentious.
  • Crispy skin, melted cheese, and bacon make every bite satisfying in a way that feels like comfort and celebration at once.
  • You can prep most of it ahead and bake them fresh when guests arrive, which is a lifesaver for entertaining.
02 -
  • Don't skimp on that second oven temperature increase to 450°F—it's what makes the difference between soft skins and truly crispy ones that have texture.
  • The timing between the initial crisp and adding the cheese matters; don't let the skins sit around after that first 10 minutes or they'll start to soften as they cool.
03 -
  • Cook your bacon until it's almost too crispy, then crumble it small; this way it distributes better and every bite has that smoky punch.
  • Let your scooped potatoes cool slightly before handling so you don't burn your fingers, and use a sturdy spoon or small ice cream scoop to make the scooping faster and cleaner.
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