Loaded Potato Skins
Crispy, golden potato shells piled high with melty cheddar, smoky bacon, and cool sour cream—classic bar-style loaded potato skins made right in your oven.
Ingredients
- 6 medium russet potatoes about 6–8 ounces each, scrubbed and dried
- 3 tablespoons unsalted butter melted
- 1 tablespoon olive oil optional, for extra crisping
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika optional, for a smoky note
- 1 1/2 cups sharp cheddar cheese shredded; freshly grated melts best
- 6 slices thick-cut bacon cooked crisp and crumbled (or turkey/plant-based bacon)
- 1/2 cup sour cream or plain Greek yogurt for a lighter option
- 3-4 green onions thinly sliced, white and green parts
- 1 tablespoon fresh parsley chopped, optional for color
- 1/4 cup red onion finely chopped, optional
- 1/4 cup pickled jalapeños sliced, optional
- hot sauce for drizzling, optional
- extra shredded cheese optional, for extra-loaded potato skins
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
- Scrub the russet potatoes well and dry them thoroughly with a kitchen towel. Prick each potato 4–5 times with a fork to let steam escape. Place the potatoes directly on the oven rack or on the prepared baking sheet and bake for 45–60 minutes, or until they feel tender when gently squeezed with an oven mitt and the skin feels crisp.6 medium russet potatoes
- Remove the potatoes from the oven and let them cool for 10–15 minutes, until comfortable to handle. Slice each potato in half lengthwise. Using a spoon, gently scoop out the insides, leaving about 1/4 inch of potato attached to the skin so the shells hold their shape. Reserve the scooped-out potato for another use, such as mashed potatoes or breakfast hash.6 medium russet potatoes
- Increase the oven temperature to 425°F (220°C). In a small bowl, stir together the melted butter, olive oil (if using), kosher salt, black pepper, garlic powder, and smoked paprika until well combined.3 tablespoons unsalted butter, 1 tablespoon olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika
- Arrange the hollowed potato skins on the baking sheet, cut side down. Brush the outsides with about half of the butter seasoning mixture. Bake for 8–10 minutes, until the skins start to crisp.
- Flip the potato skins so the cut side faces up. Brush the insides with the remaining butter seasoning mixture. Return to the oven and bake for another 8–10 minutes, until the edges are browned and the shells are golden and crispy.
- Sprinkle the inside of each potato skin generously with shredded sharp cheddar cheese. Top evenly with the crumbled cooked bacon. Return the tray to the oven and bake for 6–8 minutes, until the cheese is completely melted and bubbling. For an extra-toasty top, you can broil for 1–2 minutes at the end, watching closely so they don’t burn.1 1/2 cups sharp cheddar cheese, 6 slices thick-cut bacon
- Remove the potato skins from the oven and let them sit for 2–3 minutes. Add a dollop of sour cream to each potato skin. Sprinkle with sliced green onions and parsley. Add optional toppings such as red onion, pickled jalapeños, extra cheese, or a drizzle of hot sauce if desired.1/2 cup sour cream, 3-4 green onions, 1 tablespoon fresh parsley, 1/4 cup red onion, 1/4 cup pickled jalapeños, hot sauce, extra shredded cheese
- Serve the loaded potato skins hot, with extra sour cream, hot sauce, or jalapeños on the side. The skins should be firm and crisp, with melty cheese and smoky bacon in each bite.
Notes
Storing: Let leftover potato skins cool completely, then store in an airtight container in the refrigerator for up to 3 days. For best texture, store without sour cream and fresh toppings; add those after reheating. Freezing: Assemble with cheese and bacon but skip the final bake. Freeze in a single layer until solid, then transfer to a freezer bag or container and freeze for up to 2 months. Bake from frozen at 375°F for 20–25 minutes, until hot and the cheese is melted. Reheating: Reheat in a 375°F oven for 10–12 minutes or in an air fryer at 350°F for 5–7 minutes. The microwave will heat them but will soften the skins. Tips: Dry the potatoes well before the first bake for crispier skins. Use room temperature cheese for more even melting, and season in layers for the best flavor. Save the scooped-out potato for mashed potatoes or a quick hash.
Nutrition
Calories: 250kcal
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