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Crispy Loaded Potato Skins with Bacon and Cheddar

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Crispy potato skins baked to perfection, loaded with smoky bacon, melted cheddar cheese, and a creamy sour cream and chive filling. Perfect for snacks, parties, or game days.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil or vegetable oil
  • 6–8 bacon strips, cooked and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 green onions, thinly sliced
  • Salt to taste
  • Freshly ground black pepper to taste
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes clean. Pat dry, then prick them a few times with a fork to allow steam to escape during baking.
  3. Bake the potatoes directly on the oven rack for about 45-50 minutes until tender when pierced with a fork and the skin feels firm and dry.
  4. Remove potatoes from the oven and let cool slightly until you can handle them safely (about 10 minutes).
  5. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving about ¼ inch (6 mm) of potato attached to the skin. Save the scooped potato in a bowl.
  6. Brush the potato skins with olive oil on both sides and sprinkle lightly with salt and garlic powder if using.
  7. Place the potato skins skin-side down on a baking sheet lined with parchment or foil.
  8. Bake the skins for 10-15 minutes until crisp and golden brown.
  9. Meanwhile, mix the scooped potato flesh with sour cream, a pinch of salt and pepper, and half the green onions.
  10. Remove skins from oven. Spoon the creamy potato mixture back into the skins evenly.
  11. Top each filled skin with crumbled bacon and shredded cheddar cheese.
  12. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
  13. Garnish with remaining green onions before serving.

Notes

For extra crispiness, broil the potato skins for 1-2 minutes at the end but watch closely to avoid burning. To keep bacon crispy, cook separately and drain excess grease. Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness. For vegetarian or dairy-free options, omit bacon and use dairy-free cheese and coconut yogurt.

Nutrition

Keywords: potato skins, bacon, cheddar cheese, crispy potato skins, appetizer, snack, game day food, party food

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