Loaded Potato Skins Cheddar Bacon (Printable)

Crispy baked potato skins filled with cheddar, beef bacon, scallions, and sour cream for a tasty, hearty snack.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 5 oz beef bacon, chopped
03 - 1 cup sharp cheddar cheese, shredded
04 - 1/4 cup sour cream
05 - 2 scallions, thinly sliced
06 - 2 tbsp fresh chives, chopped

→ Seasonings & Oils

07 - 2 tbsp olive oil
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub the potatoes thoroughly and pat dry. Pierce each potato several times with a fork.
03 - Rub potatoes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Place directly on the oven rack. Bake for 40-45 minutes, or until potatoes are tender and skins are crisp.
04 - Meanwhile, cook the beef bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
05 - Remove the potatoes from the oven. Let cool slightly for about 10 minutes until safe to handle.
06 - Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch border.
07 - Brush the inside and outside of each skin with the remaining olive oil. Season with pepper and a pinch of salt. Place skins cut side up on the baking sheet.
08 - Return to the oven and bake for 7-10 minutes until the edges are golden brown.
09 - Sprinkle cheddar cheese evenly inside each skin. Top with crispy beef bacon.
10 - Return to the oven for 3-4 minutes until the cheese is melted and bubbly.
11 - Remove from oven. Top each potato skin with a dollop of sour cream, sliced scallions, and chives if desired. Serve warm.

# Expert Tips:

01 -
  • The combination of crispy skins and melty cheese creates the most satisfying texture contrast
  • These reheat beautifully, making them perfect for prep ahead entertaining
  • Beef bacon adds a smoky depth that regular bacon just cant match
02 -
  • Dont scoop too aggressively or the skins will tear, leaving you with messy boats instead of sturdy cups
  • The second bake at higher heat is what transforms these from soft potato shells into something truly crispy and satisfying
03 -
  • Rubbing the skins with oil and salt before the first bake creates that restaurant style crunch
  • Save the scooped potato flesh for mashed potatoes or potato pancakes the next day

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