Loaded Baked Potato Skins (Print Version)

Crispy baked potatoes filled with cheddar, bacon, and fresh garnishes for a flavorful starter.

# Components:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese
03 - 4 slices cooked and crumbled bacon
04 - 120 g 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

# Directions:

01 - Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
02 - Scrub the potatoes thoroughly. Prick each potato several times with a fork. Place potatoes directly on the oven rack and bake for 40 to 45 minutes until tender.
03 - Let the potatoes cool slightly, then slice each in half lengthwise. Gently scoop out most of the flesh, leaving approximately a 1/4-inch thick shell. Reserve the scooped flesh for another use.
04 - Brush both sides of each potato skin with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Arrange the potato skins skin-side down on the prepared baking sheet. Bake for 10 minutes to crisp.
06 - Remove skins from oven and fill each with shredded cheddar cheese and crumbled bacon. Return to oven for 5 to 7 minutes until the cheese is melted and bubbling.
07 - Top each potato skin with a spoonful of sour cream, sliced green onions, and chopped chives. Serve immediately.

# Expert Advice:

01 -
  • The potato skins get genuinely crispy, not limp or soggy like the ones you sometimes get at restaurants.
  • You can prep the potatoes ahead and just fill and bake them when people arrive.
  • Everyone gets to customize their own with extra sour cream, hot sauce, or whatever they like on top.
02 -
  • Don't skip the step of baking the skins empty for 10 minutes before adding cheese, or they'll turn out floppy instead of crisp.
  • Let the potatoes cool for at least 5 minutes before you try to scoop them out, or the shells will tear and fall apart in your hands.
03 -
  • Brush the oil on generously, especially along the edges, where the skins tend to brown the most beautifully.
  • If your bacon isn't super crispy before you add it, it'll turn chewy once it bakes with the cheese, so cook it well in advance.
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