Loaded Baked Potato Skins (Printable)

Crispy baked potato shells loaded with cheese, bacon, and sour cream, ideal for appetizers or snacks.

# Ingredient List:

→ 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

# Directions:

01 - Preheat 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 salt and pepper.
03 - Arrange potatoes on prepared baking sheet and bake for 40 to 45 minutes until tender when pierced.
04 - Remove potatoes and let cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out most of the flesh, leaving approximately a 1/4-inch thick shell. Reserve scooped flesh for another use.
06 - Raise oven temperature to 450°F. Place potato skins skin-side down on baking sheet and brush insides lightly with olive oil.
07 - Bake skins for 10 minutes to crisp the edges.
08 - Remove skins from oven and sprinkle evenly with cheddar cheese and crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese melts and bubbles.
09 - Top each potato skin with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately while hot and crisp.

# Expert Suggestions:

01 -
  • They come together faster than anyone expects, turning a simple potato into the kind of appetizer people ask you to make again.
  • The contrast between crispy skin and creamy filling never gets old, and everyone leaves satisfied.
  • You can prep the potato halves hours ahead and fill them right before serving, making them perfect for entertaining.
02 -
  • Don't skip the step of crisping the empty shells alone—those 10 minutes make the difference between a soft potato boat and something that actually crackles when you bite into it.
  • Sour cream goes on after the oven, not before—it curdles and separates if it gets baked, and you want that cool, tangy contrast with the hot cheese.
  • Overcrowding the baking sheet means uneven heat; give the skins space so air can circulate and crisp them properly on all sides.
03 -
  • Make the potato skins a few hours ahead and store them covered in the fridge after they've cooled; they reheat beautifully and you'll be less rushed when guests arrive.
  • Brush the insides with just enough oil to barely shine—too much and they'll be greasy rather than crispy, a mistake that changes everything.
  • Keep the oven door mostly closed during that final cheese-melting step; cracking it open kills the heat and extends cooking time by minutes.
Go Back