Crispy Loaded Potato Skins (Printable)

Golden potato skins crisped with cheddar, bacon, and fresh chives for a delicious bite-sized treat.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese (about 113 grams)
03 - 4 slices cooked bacon, crumbled
04 - 1/2 cup sour cream (120 milliliters)
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil (30 milliliters)
08 - 1/2 teaspoon garlic powder (1.5 grams)
09 - 1/2 teaspoon paprika (1 gram)
10 - 1/2 teaspoon salt (3 grams)
11 - 1/4 teaspoon black pepper (0.5 grams)

# How-To Steps:

01 - Set the oven temperature to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Scrub the potatoes clean and prick each multiple times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.
03 - Allow potatoes to cool briefly, then halve lengthwise. Carefully scoop out most of the flesh, leaving approximately a 1/4-inch thickness of potato shell intact.
04 - Brush both sides of each potato skin with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Position the potato skins skin-side down on the lined baking sheet. Bake for 10 minutes until they become crisp.
06 - Remove skins from oven. Fill each with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for an additional 5 to 7 minutes until the cheese is melted and bubbling.
07 - Top each potato skin with a dollop of sour cream, then sprinkle with sliced green onions and chopped chives. Serve immediately.

# Expert Suggestions:

01 -
  • They look impressive but take barely an hour from start to finish, making you seem like you have your life together.
  • The contrast of crispy shells against creamy cheese and sour cream is genuinely addictive.
  • Everyone customizes their own toppings at the table, so it feels more like a fun gathering than a formal appetizer.
02 -
  • Don't scoop the shells too thin—I learned this the hard way when mine fell apart. That quarter-inch barrier between you and disappointment is real.
  • Timing the cheese melt is crucial; wait too long and the shells soften, but not long enough and you're eating cold cheese. Watch them closely during that final bake.
03 -
  • If you're making these ahead, bake the shells, let them cool completely, then store them in an airtight container for up to two days—they'll re-crisp beautifully in a 350°F oven for five minutes before topping.
  • The real secret is not being stingy with the cheese or bacon; these aren't health food, they're an indulgence, and they deserve to taste like one.
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