Loaded Baked Potato Skins (Printable)

Crispy russet potato shells topped with cheddar, bacon, 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

# Directions:

01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper or foil.
02 - Pierce each potato several times with a fork, rub with olive oil, then season evenly with kosher salt and black pepper.
03 - Arrange potatoes on the baking sheet and roast for 40 to 45 minutes until tender when pierced with a fork.
04 - Remove potatoes from the oven and allow to cool for 10 minutes. Slice each potato lengthwise into halves.
05 - Carefully scoop out the inner flesh of each half, leaving a 1/4-inch thick shell intact; reserve removed flesh for another use.
06 - Raise oven temperature to 450°F and place potato skins back on the baking sheet, skin side down; lightly brush interiors with olive oil.
07 - Bake the potato shells for 10 minutes to achieve a crisp texture.
08 - Remove skins from oven, distribute cheddar cheese and crumbled bacon evenly inside each, then return to oven and bake for 5 to 7 minutes until cheese melts and bubbles.
09 - Take potato skins out of the oven and top each with a dollop of sour cream and a sprinkle of fresh chives.
10 - Serve immediately while skins are hot and crispy.

# Expert Hints:

01 -
  • They're crispy on the outside, creamy on the inside, and somehow always disappear fastest from any spread.
  • Minimal prep work means you can have restaurant-quality appetizers ready while still enjoying time with your guests.
  • The flavor combination feels indulgent but comes together with ingredients most people already have in their kitchen.
02 -
  • Leaving enough potato shell matters more than you'd think—scoop too aggressively and your skins become floppy and sad instead of sturdy boats for toppings.
  • The second oven temperature bump is what separates soggy potatoes from genuinely crispy ones, so don't skip it or try to combine those baking steps.
  • Cold sour cream on hot potatoes is not optional; warm sour cream just slides off and tastes less bright.
03 -
  • Cook your bacon in the oven on a separate sheet at the same temperature as the potatoes to save stovetop space and make cleanup easier.
  • If you're feeding a crowd, you can assemble everything up to the cheese-and-bacon step hours ahead, then just pop them in the oven when guests arrive so they taste freshly made.
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