Loaded Baked Potato Skins (Print Version)

Crispy baked potato skins filled with sharp cheddar, bacon, sour cream, and fresh chives.

# What to Use:

→ 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 cooked bacon, crumbled
07 - 1/2 cup sour cream
08 - 2 tablespoons chopped fresh chives

# How to Prepare:

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, then season with kosher salt and freshly ground black pepper.
03 - Place potatoes on the prepared baking sheet and bake for 40 to 45 minutes, or until easily pierced with a fork.
04 - Remove from oven and let cool for 10 minutes. Cut each potato lengthwise into halves.
05 - Carefully scoop out most of the potato flesh, leaving a 1/4-inch thick shell; reserve scooped flesh for other uses.
06 - Increase oven temperature to 450°F. Return potato skins to the baking sheet, skin side down, and brush insides lightly with olive oil.
07 - Bake for 10 minutes to crisp the skins.
08 - Remove skins from oven, sprinkle insides evenly with cheddar cheese and crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
09 - Remove from oven and top each skin with a dollop of sour cream and a sprinkle of chopped fresh chives.
10 - Serve immediately while skins are hot and crispy.

# Expert Advice:

01 -
  • They're crispy on the outside, creamy on the inside, and come together in about an hour with zero fuss.
  • Bacon and melted cheese mean everyone at the table will stop mid-conversation and reach for another one.
  • You can prep them ahead and reheat without sacrificing that satisfying crunch.
02 -
  • If you don't reheat at high temperature, the skins won't crisp up again—they'll just get soft and sad, so don't skip that 450°F second bake.
  • The sour cream needs to be cold and applied just before serving, or it melts into a puddle and loses its creamy, cooling contrast.
  • Leaving at least a 1/4-inch shell is non-negotiable; scoop any thinner and they'll collapse when you fill them.
03 -
  • Don't skip the second oil brush and second bake; that's what separates crispy from limp, and it takes only 10 minutes.
  • If your cheese isn't melting evenly, cover the skins loosely with foil during the final bake and remove it for the last 2 minutes to let the top brown.
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