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
Scale
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.
