Description
These Loaded Baked Potato Skins are crispy baked russet potato shells filled with melted sharp cheddar cheese, crispy bacon, and topped with cool sour cream and fresh chives. Perfect as a crowd-pleasing snack or appetizer with a satisfying combination of textures and flavors.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Filling
- 1 cup shredded sharp cheddar cheese
- 4 strips bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Prepare oven and baking sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
- Season potatoes: Pierce each russet potato several times with a fork. Rub all sides with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper to enhance flavor during baking.
- Bake potatoes: Place the prepared potatoes on the baking sheet and bake for 40 to 45 minutes until they are tender when pierced with a fork, indicating they are fully cooked inside.
- Cool and halve potatoes: Remove baked potatoes from the oven and let them cool for about 10 minutes to handle safely. Cut each potato in half lengthwise to prepare for scooping.
- Scoop potato flesh: Carefully scoop out most of the potato flesh from each half, leaving approximately a 1/4-inch thick shell intact to hold the filling. Reserve the scooped potato for another use like mashed potatoes.
- Increase oven temperature and prepare skins: Raise the oven temperature to 450°F (232°C). Arrange the potato skins skin-side down on the baking sheet and brush the inside surfaces lightly with olive oil to encourage browning and crispiness.
- Crisp potato skins: Bake the potato skins for 10 minutes to crisp up the shells, creating a crunchy base for the filling.
- Add filling and bake: Remove the skins from the oven, evenly divide and sprinkle shredded cheddar cheese and crumbled bacon inside each skin. Return to the oven and bake for another 5 to 7 minutes until the cheese has melted fully and is bubbly.
- Garnish and serve: Top each loaded potato skin with a dollop of sour cream and a sprinkle of fresh chopped chives. Serve immediately while hot and crispy for the best taste and texture.
Notes
- Use russet potatoes for the best texture and crispiness in the skins.
- For quicker cooking, you can pre-cook potatoes in the microwave before baking, but traditional oven baking enhances flavor and texture.
- Leftover potato flesh can be used to make mashed potatoes or added into soups and casseroles.
- Substitute bacon with turkey bacon or skip it for a vegetarian variation.
- Chives can be replaced with green onions or parsley for garnish if preferred.
