Loaded Potato Skins Cheddar Bacon (Printable View)
Crispy baked potato skins with melted cheddar, beef bacon, and sour cream topping, ideal for game-day or snacks.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
→ Toppings
02 - 5 oz beef bacon, chopped
03 - 1 cup sharp cheddar cheese, shredded
04 - ¼ cup sour cream
05 - 2 scallions, thinly sliced
06 - 2 tbsp fresh chives, chopped (optional)
→ Seasonings & Oils
07 - 2 tbsp olive oil
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub the potatoes thoroughly and pat dry. Pierce each potato several times with a fork.
03 - Rub potatoes with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Place directly on the oven rack. Bake for 40–45 minutes, or until potatoes are tender and skins are crisp.
04 - Meanwhile, cook the beef bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate.
05 - Remove the potatoes from the oven. Let cool slightly for about 10 minutes until safe to handle.
06 - Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a ¼-inch border.
07 - Brush the inside and outside of each skin with the remaining olive oil. Season with pepper and a pinch of salt. Place skins cut side up on the baking sheet.
08 - Return to the oven and bake for 7–10 minutes until the edges are golden brown.
09 - Sprinkle cheddar cheese evenly inside each skin. Top with crispy beef bacon.
10 - Return to the oven for 3–4 minutes until the cheese is melted and bubbly.
11 - Remove from oven. Top each potato skin with a dollop of sour cream, sliced scallions, and chives if desired. Serve warm.
# Expert Advice:
01 -
- That contrast between shatteringly crisp skins and creamy melted cheese is something you just cant get from frozen versions
- Beef bacon adds a smoky depth that regular bacon never quite achieves
- These are hearty enough to be dinner but easy enough for a last minute appetizer when friends drop by
02 -
- Scooping out too much potato flesh will make the skins collapse during the second bake, so leave a sturdy border
- Letting the potatoes cool just enough is crucial, otherwise you will burn your fingers trying to scoop them
- Underbaked skins never get properly crispy, so give them that full 45 minutes in the first round
03 -
- Rubbing the potato skins with oil before the first bake helps them develop that restaurant quality golden color
- Room temperature sour cream spreads more easily than cold straight from the fridge