Loaded Baked Potato Skins (Printable)

Crispy baked potato shells filled with cheese, bacon, and fresh toppings for sharing.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese (approximately 113 grams)
03 - 4 slices cooked and crumbled bacon
04 - 1/2 cup sour cream (approximately 120 ml)
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil (approximately 30 ml)
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper.
02 - Scrub the russet potatoes thoroughly and pierce each several times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.
03 - Allow the potatoes to cool slightly, then halve them lengthwise. Carefully scoop out most of the flesh, leaving approximately a 1/4-inch thick shell. Reserve the scooped potato flesh for another use.
04 - Brush both sides of each potato skin with olive oil. Evenly sprinkle garlic powder, paprika, salt, and black pepper over them.
05 - Arrange the potato skins skin-side down on the prepared baking sheet. Bake for 10 minutes until the skins are crisp.
06 - Remove the skins from the oven and fill each with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
07 - Top each potato skin with a dollop of sour cream, sliced green onions, and chopped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • They're ridiculously easy to make but taste like you've spent hours in the kitchen.
  • The contrast between crispy shells and creamy toppings hits every texture craving at once.
  • You can prep everything ahead and bake them fresh when guests arrive.
02 -
  • If you scoop out too much potato flesh, your skins collapse when you fill them—that quarter-inch wall is not arbitrary.
  • Cheese melted under the broiler instead of in a standard oven will brown faster and taste slightly burnt, so stick with regular oven heat.
  • The skins lose their crisp within about 20 minutes after they come out of the oven, so time everything to serve them fresh.
03 -
  • Cooking bacon in the oven on a baking sheet at 400°F takes about the same time as baking potatoes, so you can do them simultaneously and save a step.
  • If your skins are browning too fast, tent them loosely with foil and turn the heat down by 25 degrees—every oven has its quirks.
Go Back