If you’re craving a snack that’s crispy, cheesy, and packed with comforting flavors, you’re going to fall head over heels for this Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe. Imagine golden, crunchy potato shells loaded with sharp cheddar, smoky bacon bits, and finished off with a cool dollop of sour cream and fresh chives. It’s the perfect treat for family gatherings, game day, or just whenever you want to indulge in something deliciously satisfying and hearty. Trust me, once you try this, it’ll become a go-to recipe that everyone will ask you to make again and again.
Ingredients You’ll Need
Even though this recipe is all about big flavors, the ingredient list is refreshingly simple. Each component plays a crucial role in creating the irresistible textures and tastes that make these Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe so special.
- 4 large russet potatoes: The perfect sturdy base with a fluffy interior that crisps up wonderfully.
- 2 tablespoons olive oil: Adds richness while helping the potato skins crisp beautifully.
- 1/2 teaspoon kosher salt: Enhances the natural potato flavor and seasons the skins just right.
- 1/4 teaspoon freshly ground black pepper: Adds a gentle kick and depth to the seasoning.
- 1 cup shredded sharp cheddar cheese: Melts into gooey, flavorful pockets that bring that iconic cheesy goodness.
- 4 strips bacon, cooked and crumbled: Brings smoky, crispy texture and a savory punch.
- 1/2 cup sour cream: Adds a creamy coolness that balances the salty, rich layers perfectly.
- 2 tablespoons chopped fresh chives: Provides fresh, mild onion notes and a pop of green color.
How to Make Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe
Step 1: Prepare the Oven and Potatoes
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper or foil for easy cleanup. Pierce each washed russet potato several times with a fork to prevent bursting, then rub them with olive oil, sprinkling salt and black pepper over the skins for flavor and crispness.
Step 2: Bake the Potatoes
Place the seasoned potatoes on the baking sheet and bake for about 40 to 45 minutes. You want them tender enough to pierce easily with a fork, which ensures the inside is soft and flavorful. This slow roast amps up the natural sweetness and creates the ultimate fluffy texture inside.
Step 3: Cool and Halve the Potatoes
Once out of the oven, give your potatoes a ten-minute breather to cool just enough for handling. Carefully cut each potato lengthwise into halves, just like slicing a boat to hold all the tasty fillings.
Step 4: Scoop and Prepare Skins
Gently scoop out the potato flesh, leaving about a 1/4-inch thick shell intact. Don’t toss that fluffy potato flesh—it’s perfect for mashed potatoes or another recipe! Next, crank your oven up to 450°F. Arrange the potato skins skin-side down on the sheet and lightly brush the inside with olive oil to help them crisp up beautifully.
Step 5: Crisp the Potato Skins
Bake the prepared skins for 10 minutes so they get wonderfully crispy. This step creates the satisfying crunch that’s key to this Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe’s charm.
Step 6: Add Cheese and Bacon, Then Bake
Remove the skins from the oven and sprinkle shredded cheddar cheese and crumbled bacon evenly inside each one. Pop them back into the oven for 5 to 7 minutes until the cheese melts into bubbling, golden perfection.
Step 7: Garnish and Serve
The final touch is a generous dollop of creamy sour cream and a sprinkle of fresh chives atop each crispy, cheesy shell. Serve these immediately so everyone can enjoy them hot, crispy, and absolutely irresistible.
How to Serve Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe
Garnishes
Beyond the classic sour cream and chives, consider adding a sprinkle of chopped green onions or a dash of smoked paprika for an extra flavor boost and eye-catching color. A little bit of finely diced jalapeño can also add a wonderful spicy kick if you like a bit of heat.
Side Dishes
This recipe shines as a party snack or appetizer, but it pairs beautifully with light, fresh sides like a crisp green salad or steamed veggies to balance the rich potato skins. For a fun twist, serve alongside a bowl of chili or a creamy tomato soup to create a cozy, filling meal.
Creative Ways to Present
For a festive touch, arrange the potato skins on a rustic wooden platter or colorful serving tray. You can also serve them in mini muffin tins for bite-sized portions perfect for casual get-togethers. Adding edible flowers or microgreens can elevate the look for special occasions.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep the skins from getting soggy, place parchment paper between layers.
Freezing
Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe freeze well. Freeze them on a baking sheet after baking and cooling, then transfer to a freezer bag for up to one month. This way, you can enjoy your favorite savory snack anytime.
Reheating
For best results when reheating, place the skins on a baking sheet in a preheated oven at 375°F for about 10-12 minutes until warmed through and crispy again. Avoid using the microwave, which tends to soften the crispy edges.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon and add extra cheese or chopped veggies like bell peppers or mushrooms to maintain that hearty, satisfying flavor.
What type of potato is best for potato skins?
Russet potatoes are the best choice because of their thick skins and fluffy interior, which crisp up nicely and hold all the toppings perfectly.
Can I use pre-cooked bacon or bacon bits?
Yes, pre-cooked bacon or bacon bits work perfectly and can save you time while still providing that delicious smoky crunch.
Is there a substitute for sour cream?
You can use Greek yogurt as a tangy, creamy substitute that’s a bit lighter but still complements the cheddar and bacon beautifully.
How do I prevent the potato skins from becoming soggy?
Make sure to crisp the skins thoroughly before adding fillings, and avoid adding too much sour cream too early. Reheat in the oven to keep the skins crunchy.
Final Thoughts
This Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe is an all-time classic that brings comfort, flavor, and fun to the table. It’s simple to prepare, incredibly tasty, and guaranteed to be the star of any gathering. Grab some potatoes and get ready to create a dish that you and your friends will rave about long after the last crispy bite.
Print
Loaded Baked Potato Skins with Cheddar, Bacon, and Sour Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Family Meals
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Loaded Baked Potato Skins feature crispy russet potato shells stuffed with sharp cheddar cheese, smoky bacon, and topped with sour cream and fresh chives. This easy-to-make American snack is perfect as an appetizer or family meal, combining rich flavors with a satisfying crunch.
Ingredients
Potatoes
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Filling
- 1 cup shredded sharp cheddar cheese
- 4 strips bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Prepare oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil to prevent sticking and for easy cleanup.
- Season potatoes: Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes thoroughly with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper to season the skins.
- Bake potatoes: Place the prepared potatoes on the baking sheet and bake in the preheated oven for 40 to 45 minutes, or until they are tender when pierced with a fork, indicating they are cooked through.
- Cool and halve potatoes: Remove the baked potatoes from the oven and allow them to cool for about 10 minutes until they can be handled safely. Then cut each potato in half lengthwise to prepare for scooping.
- Scoop potato flesh: Carefully scoop out most of the flesh from each potato half, leaving approximately a 1/4-inch thick shell intact to hold the filling. Reserve the scooped potato flesh for another recipe or use.
- Increase oven temperature and prepare skins: Raise the oven temperature to 450°F (230°C). Arrange the potato skins on the baking sheet skin-side down. Brush the interiors lightly with olive oil to help them crisp up.
- Crisp potato skins: Bake the potato skins for 10 minutes at the higher temperature to crisp the shells, creating a perfect base for the filling.
- Add filling and bake: Remove the skins from the oven and evenly sprinkle shredded cheddar cheese and crumbled bacon into each shell. Return to the oven and bake for an additional 5 to 7 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Top each loaded potato skin with a dollop of sour cream and a sprinkle of chopped fresh chives for brightness and flavor. Serve immediately while hot and crispy for the best taste and texture.
Notes
- For a vegetarian version, omit bacon or substitute with cooked mushrooms or a plant-based bacon alternative.
- Use medium to large russet potatoes for best texture and size.
- To make ahead, prepare the potato skins and filling separately and assemble just before baking.
- Leftover potato flesh can be used to make mashed potatoes or potato pancakes.
- Adjust seasoning with additional salt or pepper according to taste before baking.
