Loaded Baked Potato Skins (Printable Version)

Crispy potato skins topped with cheddar, bacon, sour cream, and chives—ideal for gatherings.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper

→ Filling

05 - 1 cup shredded sharp cheddar cheese
06 - 4 strips bacon, cooked and crumbled
07 - ½ cup sour cream
08 - 2 tablespoons chopped fresh chives

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pierce each potato several times with a fork. Rub evenly with olive oil and season with kosher salt and black pepper.
03 - Arrange the potatoes on the prepared baking sheet. Bake for 40 to 45 minutes until tender when pierced with a fork.
04 - Remove potatoes from the oven and allow them to cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out most of the flesh from each half, leaving about a ¼-inch thick shell. Reserve the scooped potato for another use.
06 - Raise the oven temperature to 450°F. Arrange the potato skins skin-side down on the baking sheet and brush the interior lightly with olive oil. Bake for 10 minutes to crisp the skins.
07 - Remove skins from the oven and evenly distribute cheddar cheese and crumbled bacon inside each. Return to the oven and bake for 5 to 7 minutes until the cheese has melted and is bubbly.
08 - Take the potato skins out of the oven. Top each with a dollop of sour cream and a sprinkle of chopped chives. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • They come together faster than you'd expect, which means less stress and more time enjoying company.
  • That contrast between crispy skin and creamy, melty insides hits different every single time.
  • You can prep most of this ahead and bake just before guests arrive.
02 -
  • Don't skimp on that final crisping step—it's the difference between a good potato skin and one that makes people ask for the recipe.
  • Sour cream goes on at the very end, never before baking, or it'll break and taste off instead of cool and creamy.
03 -
  • If your bacon isn't shattering into crispy pieces, it wasn't cooked long enough—slightly overdone is better than chewy here.
  • Brush the insides of the skins with oil before that final crisping bake; it's the step that actually changes everything.
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