Print

The Ultimate Crispy Loaded Potato Skins

Close-up of four crispy potato skins loaded with melted cheddar cheese, bacon bits, and fresh green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy baked potato skins loaded with sharp cheddar cheese, smoky bacon, and fresh green onions. This easy appetizer recipe is perfect for game days or parties.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh green onions or chives
  • 1/2 cup sour cream (for serving)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and dry them completely. Pierce each potato several times with a fork.
  2. Rub the potatoes with olive oil, salt, and pepper. Place them directly on the oven rack. Bake for 50 to 60 minutes, or until the potatoes are tender when squeezed.
  3. Remove the potatoes from the oven and let them cool until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out most of the inside potato flesh, leaving about a 1/4-inch thick shell. Place the shells skin-side up on a baking sheet.
  5. Brush the inside and outside of the potato shells lightly with any remaining olive oil or melted butter if desired for extra crispiness.
  6. Bake the empty potato shells for 10 minutes to dry them out and make them crispier.
  7. Remove the shells from the oven. Fill each skin generously with shredded cheddar cheese and crumbled bacon.
  8. Return the loaded potato skins to the oven and bake for another 8 to 10 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven. Top each skin with chopped green onions or chives. Serve immediately with a dollop of sour cream on the side.

Notes

  • For the crispiest potato skins, ensure the potato shells are completely dry before the second bake.
  • You can prepare the bacon and cheese filling ahead of time and store it in the refrigerator for up to 24 hours before assembling and baking.
  • These make a great gluten free appetizer if you skip any breading or flour-based toppings.

Nutrition

Find it online: https://cookingbycarla.com/crispy-loaded-potato-skins-recipe/