Loaded Potato Skins Cheddar Bacon

There was this Super Bowl Sunday years ago when my friend Sarah showed up with a bag of russets and announced we were making potato skins from scratch instead of ordering takeout. The kitchen filled with the most incredible smell of baking potatoes and sizzling beef bacon, and honestly no one even bothered watching the game until these came out of the oven.

Last winter during a snowed-in weekend, my roommate and I made three batches of these while binge watching old movies. We kept tweaking the seasoning and adding more cheese each time until wed created something dangerously addictive that both of us still talk about.

Ingredients

• 4 large russet potatoes: These thick skinned potatoes hold their shape beautifully and develop the most satisfying crunch when baked twice
• 150 g (5 oz) beef bacon, chopped: The smoky savory flavor pairs perfectly with potatoes and crisps up beautifully without shrinking like pork bacon
• 120 g (1 cup) sharp cheddar cheese, shredded: Sharp cheddar brings enough tang to cut through all the rich elements
• 60 ml (¼ cup) sour cream: This cool creamy element balances the crispy salty potato skin
• 2 scallions, thinly sliced: Fresh onion brightness cuts through the heavy cheese and meat
• 2 tbsp fresh chives, chopped (optional): Adds a delicate onion flavor and makes everything look restaurant worthy
• 2 tbsp olive oil: Helps achieve that golden exterior and keeps the skins from drying out
• ½ tsp kosher salt: Enhances the natural potato flavor without overwhelming
• ¼ tsp freshly ground black pepper: Just enough warmth to make each bite interesting

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later.

Prep the potatoes:

Scrub each potato thoroughly under running water and pat them completely dry with paper towels. Pierce each potato several times with a fork to let steam escape during baking.

First bake:

Rub the potatoes with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Place them directly on the oven rack and bake for 40 to 45 minutes until tender when squeezed and skins feel crisp.

Crisp the beef bacon:

While potatoes bake, cook chopped beef bacon in a skillet over medium heat for 6 to 8 minutes until crispy. Transfer to a paper towel lined plate to drain excess fat.

Cool and handle:

Remove potatoes from the oven and let them cool for about 10 minutes until they are comfortable to handle.

Scoop and shape:

Cut each potato in half lengthwise and carefully scoop out most of the flesh with a spoon, leaving about a ½ cm (¼ inch) border around the edges.

Second prep:

Brush both the inside and outside of each skin with remaining olive oil. Season with pepper and a pinch of salt, then arrange cut side up on your prepared baking sheet.

Crisp the skins:

Return to the oven for 7 to 10 minutes until the edges turn golden brown and the skins feel sturdy.

Add the filling:

Sprinkle shredded cheddar cheese evenly into each skin, then top with the crispy beef bacon pieces.

Melt and finish:

Bake for 3 to 4 minutes until the cheese is completely melted and bubbling. Remove from oven and top each skin with sour cream, scallions, and chives if using.

Save

My dad always says the best recipes are the ones you make with people you love, and these potato skins have become our familys go to for birthday gatherings and holiday appetizers. Theres something about standing around the kitchen waiting for that cheese to melt that brings people together like nothing else.

Getting the Perfect Crisp

The secret to restaurant quality potato skins is the double baking technique. First you bake the whole potato until fully cooked, then you scoop and bake again at high heat to transform those skin edges into something shatteringly good. Rushing either step means soggy skins, and nobody wants that disappointment.

Scooping Without Destroying

I used to attack the scooping process way too aggressively until I learned that leaving a slightly thicker border makes all the difference. A small spoon works better than a large one, and gentle sweeping motions are your friend. The scooped out potato flesh can become mashed potatoes or breakfast hash the next morning, so nothing goes to waste.

Serving Suggestions

These potato skins are substantial enough to serve as a light dinner with a simple green salad on the side. They also shine as part of a larger appetizer spread alongside wings, dips, and other finger foods for parties.

• Set up a toppings bar and let guests customize their own skins
• Make them ahead through the scooping step, then finish baking just before serving
• Extra sour cream on the side never hurt anyone

Save

Hope these crispy loaded skins become part of your own kitchen traditions, whatever the occasion might be.

Recipe FAQs

→ How can I make the potato skins crispier?

Bake the potatoes directly on the oven rack to allow even heat circulation. Also, brushing olive oil on the skins before the final bake enhances crispness.

→ Can I substitute beef bacon with other toppings?

Yes, sautéed mushrooms or turkey bacon are great alternatives for a different flavor or dietary preference.

→ What kind of cheddar works best for this dish?

Sharp cheddar cheese melts well and offers a strong, tangy flavor that complements the bacon and potatoes.

→ Is there a way to add some heat to the dish?

Consider topping with sliced jalapeños or a few drops of hot sauce before serving for a spicy kick.

→ How long should the baked potato skins rest before filling?

Allow the baked potatoes to cool for about 10 minutes so they’re easier to handle and the filling stays intact.

→ Are there wine or drink pairings that suit these potato skins?

A crisp lager or chilled Sauvignon Blanc pairs beautifully with the savory and rich flavors.