Loaded Baked Potato Skins (Printable Version)

Crispy baked potato shells topped with cheddar, bacon, and sour cream for a flavorful bite.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Filling

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

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pierce each potato multiple times with a fork. Rub all over with olive oil and season with kosher salt and black pepper.
03 - Arrange potatoes on the prepared baking sheet and bake for 40–45 minutes until tender when pierced with a fork.
04 - Remove potatoes from oven and allow to cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out most of the flesh, leaving a 1/4-inch thick shell. Reserve the removed flesh for another use.
06 - Raise oven temperature to 450°F. Return potato skins to baking sheet, skin side down. Lightly brush interiors with olive oil.
07 - Bake for 10 minutes to crisp the skins thoroughly.
08 - Remove from oven and evenly distribute shredded cheddar cheese and crumbled bacon inside each skin. Return to oven and bake 5–7 minutes until cheese is melted and bubbling.
09 - Remove from oven, top each skin with sour cream and sprinkle with chopped chives. Serve immediately while hot and crisp.

# Expert Insights:

01 -
  • They're crispy on the outside and creamy on the inside, hitting two textures at once that people genuinely crave.
  • Bacon and melted cheddar do most of the heavy lifting, so you look like you spent way more time than you actually did.
  • You can prep the shells ahead and just add toppings and heat before serving, which is a lifesaver when hosting.
02 -
  • Don't skip the high-heat crisping step after scooping, or your shells will stay soft and mealy instead of becoming that satisfying crunch.
  • Scooping out too little potato means the skin breaks when you fill it; scooping too much means there's nothing protecting your toppings from the heat.
  • Overloading the cheese will make it pool and slide off before the skin gets crispy, so resist the urge to be generous.
03 -
  • If your potatoes are extra large, cut them into quarters instead of halves, which gives you more pieces and easier handling.
  • Rendered bacon fat is even better than olive oil for brushing the shells before crisping, adding a layer of flavor that whispers rather than shouts.
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