Loaded potato skins turn baked russets into a crisp, shareable appetizer with melted cheddar, smoky bacon, cool sour cream, and scallions. Baking the potato shells twice creates sturdy edges and a tender center without deep-frying.
Choose evenly sized russet potatoes so they bake at the same rate. Let them cool just enough to handle, then scoop carefully and leave a thin layer of potato attached to the skin; that layer keeps each shell from tearing.
What makes this recipe work
Choose evenly sized russet potatoes so they bake at the same rate. Let them cool just enough to handle, then scoop carefully and leave a thin layer of potato attached to the skin; that layer keeps each shell from tearing.
Ingredients and practical tips
Brush both the inside and outside lightly with oil and bake the scooped skins cut-side down first for crisp edges. Save the scooped potato for mashed potatoes or soup. For a meat-free tray, skip bacon and add black beans or chopped broccoli.
How to make loaded potato skins
Brush both the inside and outside lightly with oil and bake the scooped skins cut-side down first for crisp edges. Save the scooped potato for mashed potatoes or soup. For a meat-free tray, skip bacon and add black beans or chopped broccoli.
Heat oven to 400°F (200°C). Pierce potatoes a few times and bake directly on a rack for 45–55 minutes until easily pierced. Cool until safe to handle. Halve potatoes lengthwise. Scoop out most of the flesh, leaving about 1/4 inch attached to the skin; save the potato for another use.
Brush skins inside and out with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake 8 minutes, flip, then bake 5 minutes more. Fill each skin with cheddar and bacon. Bake 4–6 minutes until the cheese melts.
Top with sour cream and scallions and serve hot.
What to serve with it
Serve hot with extra sour cream and salsa. These make a casual starter before Greek chicken gyros or a game-day spread with homemade cheeseburgers.
Storage and reheating
Refrigerate cooked skins without sour cream in a covered container for up to 3 days. Reheat on a rack at 400°F until hot and crisp, then add cold toppings after baking.
Estimated nutrition
Estimated per serving (two potato halves), with cheddar, one bacon slice per serving, and sour cream. Exact totals depend on potato size and toppings.
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 38 g |
| Protein | 15 g |
| Total fat | 18 g |
| Saturated fat | 8 g |
| Fiber | 4 g |
| Total sugars | 3 g |
| Sodium | 760 mg |
Loaded Potato Skins Recipe
Prep: 15 minutes · Cook: 65 minutes · Total: 80 minutes · Serves: 4
Ingredients
- 4 medium russet potatoes, scrubbed and dried
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 cup shredded sharp cheddar
- 4 slices bacon, cooked and crumbled
- 1/3 cup sour cream
- 2 scallions, thinly sliced
- Black pepper to taste
- Heat oven to 400°F (200°C). Pierce potatoes a few times and bake directly on a rack for 45–55 minutes until easily pierced. Cool until safe to handle.
- Halve potatoes lengthwise. Scoop out most of the flesh, leaving about 1/4 inch attached to the skin; save the potato for another use.
- Brush skins inside and out with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake 8 minutes, flip, then bake 5 minutes more.
- Fill each skin with cheddar and bacon. Bake 4–6 minutes until the cheese melts.
- Top with sour cream and scallions and serve hot.
Can I bake the potato skins ahead?
Yes. Bake and scoop the potatoes up to a day ahead. Refrigerate the shells, then crisp and fill them shortly before serving.
What can replace bacon?
Try black beans, sautéed mushrooms, or finely chopped broccoli for a meat-free topping.
Explore more ideas in our quick meals collection.
Loaded Potato Skins
Ingredients
Method
- Heat oven to 400°F (200°C). Pierce potatoes a few times and bake directly on a rack for 45–55 minutes until easily pierced. Cool until safe to handle.
- Halve potatoes lengthwise. Scoop out most of the flesh, leaving about 1/4 inch attached to the skin; save the potato for another use.
- Brush skins inside and out with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake 8 minutes, flip, then bake 5 minutes more.
- Fill each skin with cheddar and bacon. Bake 4–6 minutes until the cheese melts.
- Top with sour cream and scallions and serve hot.
