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Loaded potato skins topped with cheddar, sour cream, and green onions.

Loaded Potato Skins

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.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 380
Ingredients Method

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

Method
 

  1. 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.
  2. Halve potatoes lengthwise. Scoop out most of the flesh, leaving about 1/4 inch attached to the skin; save the potato for another use.
  3. 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.
  4. Fill each skin with cheddar and bacon. Bake 4–6 minutes until the cheese melts.
  5. Top with sour cream and scallions and serve hot.