Loaded Baked Potato Skins (Printable)

Crispy baked potato shells filled with cheddar, bacon, sour cream, and chives for a savory snack.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Filling

05 - 1 cup shredded sharp cheddar cheese
06 - 4 strips bacon, cooked and crumbled
07 - 1/2 cup sour cream
08 - 2 tablespoons chopped fresh chives

# How to Make It:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
02 - Pierce each potato several times with a fork. Rub with olive oil and sprinkle with kosher salt and freshly ground black pepper.
03 - Place potatoes on the baking sheet and bake for 40 to 45 minutes, or until tender when pierced with a fork.
04 - Remove potatoes from the oven and let cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out most of the potato flesh, leaving a 1/4-inch shell intact. Reserve the scooped flesh for another use.
06 - Increase oven temperature to 450°F (230°C). Place potato skins skin side down on the baking sheet and brush the insides lightly with olive oil.
07 - Bake the skins for 10 minutes to crisp the edges.
08 - Remove skins from oven, sprinkle the inside of each with shredded cheddar cheese and crumbled bacon. Return to oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
09 - Remove from oven and top each skin with a dollop of sour cream and a sprinkle of chopped fresh chives. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • They come together faster than you'd expect, making them perfect when friends text that they're stopping by in an hour.
  • The contrast between crispy skin and creamy, melty filling feels like you've done something far more complicated than you actually have.
  • Leftovers are surprisingly good cold straight from the fridge, though there rarely are any.
02 -
  • The second bake at 450°F is what separates crispy skins from disappointing floppy ones—don't skip it or lower the temperature thinking you're being gentle.
  • Scooping out too much potato leaves nothing to support the filling, but leaving too much defeats the purpose of a skin that feels substantial to bite into.
03 -
  • Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly—block cheese that you shred yourself melts into that perfect bubbly state.
  • If your bacon isn't perfectly crispy when it goes into the oven, the residual heat will finish the job, so don't worry about it being almost there.
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