Loaded Baked Potato Skins (Printable)

Crispy baked potatoes topped with melted cheese, bacon, and fresh green onions for a tasty starter.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese
03 - 4 slices bacon, cooked and crumbled
04 - 120 ml sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Scrub each potato thoroughly and prick several times with a fork. Place them directly on the oven rack and bake for 40 to 45 minutes, or until tender when pierced.
03 - Allow potatoes to cool slightly. Cut each in half lengthwise, then carefully scoop out the flesh, leaving approximately 1/4 inch of potato shell intact. Reserve the removed flesh for another use.
04 - Brush both sides of each potato skin with olive oil. Evenly sprinkle garlic powder, paprika, salt, and black pepper on all surfaces.
05 - Arrange the potato skins skin-side down on the prepared baking sheet. Bake for 10 minutes until crisp.
06 - Remove skins from the oven. Fill each with shredded cheddar cheese and crumbled bacon. Return to the oven for 5 to 7 minutes, until the cheese has melted and is bubbly.
07 - Top each potato skin with a dollop of sour cream, sliced green onions, and chopped chives as desired. Serve immediately.

# Expert Tips:

01 -
  • They're crispy on the outside, creamy on the inside, and come together faster than you'd think.
  • Once you nail the technique, you can swap toppings based on what's in your fridge or what you're craving that day.
  • People genuinely light up when you serve these—there's something about warm, cheesy potato skins that feels like a gift.
02 -
  • The first bake of the potatoes is non-negotiable; don't skip it or rush it, or your skins will be soft instead of crispy.
  • Don't fill them too early in the day and refrigerate—the skins will soften from the moisture of the cheese and toppings.
  • The sour cream really does need to go on just before serving; it's the creamy cool thing that makes each bite feel complete.
03 -
  • Save the scooped potato flesh for mashed potatoes, potato salad, or soup—nothing goes to waste, and you'll feel virtuous about it.
  • If your bacon isn't already cooked, cook it until it's truly crispy, then drain it on paper towels; excess fat makes skins soggy.
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