Loaded Potato Skins Cheddar Beef (Printable version)

Crispy potato skins filled with melted cheddar, beef bacon, and fresh toppings for a flavorful bite.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 1 cup shredded sharp cheddar cheese
03 - 6 slices beef bacon
04 - 1/3 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce potatoes with a fork several times. Bake directly on oven rack for 45 minutes, or until tender. Let cool slightly.
03 - Cook beef bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces.
04 - Once potatoes are cool enough to handle, halve them lengthwise. Scoop out most of the flesh, leaving about 1/4-inch border—reserve potato flesh for another use.
05 - Brush potato skins with olive oil on both sides. Sprinkle with garlic powder, paprika, salt, and pepper. Place skins skin-side down on the baking sheet. Bake for 10 minutes until edges are crisp.
06 - Fill each skin with cheddar cheese and beef bacon. Return to oven for 5–7 minutes, until cheese is melted and bubbly.
07 - Remove from oven. Top each with a dollop of sour cream, sliced green onions, and chives if desired. Serve hot.

# Expert Suggestions:

01 -
  • The crispy skin holds up beautifully under all those toppings, never getting soggy like some versions do
  • Beef bacon adds a smoky depth that regular pork bacon just cannot match
  • These come together faster than you would expect, making them perfect for last minute gatherings
02 -
  • Reserve the scooped potato flesh for mashed potatoes or breakfast hash the next morning
  • Let the potatoes cool just enough to handle or the filling will stick to the skin
  • Doubled recipes work fine but do not crowd the baking sheet or they will steam instead of crisp
03 -
  • Rubbing the skins with a little oil before the first bake helps them crisp up even better
  • Use a melon baller or small cookie scoop for the most even potato removal

Go back