Loaded Potato Skins Cheddar Beef

The smell of baked potatoes has always reminded me of Friday nights growing up when my dad would take over the kitchen. He'd make these loaded potato skins while my mom and I sat at the counter, stealing pieces of beef bacon before they could make it into the recipe. Those simple evenings taught me that the best appetizers are the ones that bring people to the kitchen, waiting for that first crispy bite.

Last Super Bowl, I tripled this recipe and still ran out within fifteen minutes. My brother-in-law, who claims to hate appetizers that are just loaded carbs, ate five of them before finally admitting he'd been wrong all these years. Now they're the first thing anyone asks about when I mention hosting anything.

Ingredients

• 4 large russet potatoes: These thick-skinned potatoes hold up better during the double baking process and create that sturdy base we need
• 1 cup shredded sharp cheddar cheese: The sharpness cuts through all the rich toppings while melting into those gorgeous cheesy puddles
• 6 slices beef bacon: I love how it crisps up without curling like pork bacon, giving you those perfect little crunch bits throughout
• 1/3 cup sour cream: A cool contrast to the hot, spiced potatoes and creates that classic loaded potato flavor profile
• 2 green onions: Fresh brightness that cuts through all the cheese and meat
• 2 tablespoons chopped fresh chives: An extra layer of onion flavor that feels more delicate than the green onions
• 2 tablespoons olive oil: Helps the seasoning stick and ensures those skins get properly golden and crispy
• 1/2 teaspoon garlic powder: Even, mellow garlic flavor in every bite without any burnt bits
• 1/2 teaspoon paprika: Adds subtle warmth and that beautiful reddish color to the finished skins
• Salt and black pepper: Essential because potatoes need serious seasoning before they go into the oven

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easier cleanup later

Bake the potatoes whole:

Pierce each potato several times with a fork and bake directly on the oven rack for 45 minutes until tender when squeezed

Crisp up the beef bacon:

Cook in a skillet over medium heat until crisp, then drain on paper towels and chop into small pieces

Hollow out the potatoes:

Cool slightly, halve lengthwise, and scoop out most of the flesh leaving about a 1/4-inch thick shell

Season the skins:

Brush both sides with olive oil and sprinkle with garlic powder, paprika, salt, and pepper

First crisping bake:

Place skin-side down on the baking sheet and bake for 10 minutes until edges are golden and crisp

Add the fillings:

Fill each skin with cheddar cheese and chopped beef bacon, returning to the oven for 5-7 minutes until cheese bubbles

Finish and serve:

Top each with sour cream, sliced green onions, and fresh chives while still hot

Save

My youngest daughter helped me make these last weekend and insisted on arranging the beef bacon in perfectly even rows on each potato half. They weren't the most beautiful batch I've ever made, but watching her beam with pride as everyone reached for her creations reminded me why cooking with kids is worth the extra time and mess.

Making Them Ahead

You can bake and scoop the potatoes up to a day ahead, storing the hollowed skins in the refrigerator. The beef bacon can also be cooked and chopped in advance, keeping everything ready for that quick final bake before guests arrive.

Cheese Variations

Sometimes I mix in some pepper jack with the cheddar for extra kick, or use smoked gouda when I want something different. The key is using cheeses that melt well rather than crumbling or separating in the high oven heat.

Serving Suggestions

These disappear fastest when set out alongside other finger foods like wings or sliders. A simple side salad can help balance all the richness if you're serving them as a lighter dinner.

• Set out small bowls of extra toppings like diced tomatoes, jalapeños, or hot sauce
• Keep them warm in a low oven if people are grazing over a long period
• Have plenty of napkins ready because these are definitely messy-in-the-best-way finger food

Save

Whether it's game day or just a Tuesday night craving, these potato skins turn ordinary ingredients into something people gather around. That's the kind of food memory worth making again and again.

Recipe FAQs

→ What type of potatoes work best for loaded skins?

Russet potatoes are ideal due to their starchy texture, which crisps up well when baked and scooped hollow.

→ Can I use other cheeses instead of cheddar?

Yes, sharp cheddar is preferred for its melt and flavor, but gouda or Monterey Jack can be tasty alternatives.

→ How do I get the potato skins crispy?

Brushing the skins with olive oil and baking them skin-side down at 400°F after scooping ensures they become crisp and golden.

→ Is there a substitute for beef bacon?

Turkey bacon or vegetarian bacon options can be used to customize flavor and dietary preferences.

→ What toppings enhance the flavor profile?

Fresh green onions, sour cream, and chopped chives add brightness and creaminess that complement the rich cheddar and bacon.