Loaded Potato Skins Cheddar (Printable version)

Crispy baked potato skins with cheddar cheese and savory beef bacon, perfect for a flavorful snack.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 5 oz beef bacon, chopped
03 - 1 cup sharp cheddar cheese, shredded
04 - ¼ cup sour cream
05 - 2 scallions, thinly sliced
06 - 2 tbsp fresh chives, chopped (optional)

→ Seasonings & Oils

07 - 2 tbsp olive oil
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper

# How to Make It:

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 ¼ 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 ¼-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 Suggestions:

01 -
  • The combination of crispy skins and melted cheese creates this perfect texture contrast that keeps everyone coming back for more
  • Beef bacon brings a deeper, richer smokiness that pairs beautifully with sharp cheddar
  • You can prep everything ahead and just finish them in the oven when guests arrive
02 -
  • Do not skip the cooling step after the first bake or you will burn your hands trying to scoop out the potatoes
  • Leave enough potato flesh attached to the skin or they will collapse and become impossible to fill
  • The second short bake is what creates that extra crispiness that restaurant quality potato skins are known for
03 -
  • Save the scooped out potato flesh for breakfast hash or mashed potatoes the next day
  • Grate your own cheese from a block instead of buying pre shredded for better melting

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