Description
Crispy Loaded Potato Skins
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: ~1 hour 25 minutes
Servings: 8 halves (4 people)
Golden, crispy potato shells loaded with cheddar cheese, bacon, sour cream, and green onions — the ultimate party appetizer.
Ingredients
Potatoes
-
4 large russet potatoes
-
1 tbsp olive oil
-
Salt and pepper, to taste
Toppings
-
1 cup shredded sharp cheddar cheese
-
6 slices cooked bacon, crumbled
-
½ cup sour cream
-
¼ cup chopped green onions
Optional
-
Hot sauce, for drizzling
-
Ranch dressing, for drizzling
Instructions
1. Bake the Potatoes
-
Preheat oven to 400°F (200°C).
-
Scrub potatoes, dry well, and pierce each 4–5 times with a fork.
-
Place directly on oven rack and bake 45–50 minutes, until tender.
-
Let cool 10–15 minutes.
2. Prepare the Skins
-
Slice each potato in half lengthwise.
-
Scoop out the centers, leaving about ¼ inch of potato inside the shell.
-
Save the scooped potato for mashed potatoes, soup, etc.
-
3. Crisp the Shells
-
Brush inside and outside of each shell with olive oil.
-
Season with salt and pepper.
-
Place skins cut-side down on a baking sheet.
-
Bake 10 minutes, flip, then bake another 10 minutes, until crisp and golden.
4. Load the Potatoes
-
Turn skins cut-side up.
-
Divide the shredded cheddar and bacon evenly among all potato halves.
-
Return to oven and bake 5–7 minutes, until cheese is fully melted and bubbly.
5. Finish & Serve
-
Top with a dollop of sour cream.
-
Sprinkle with green onions.
-
Add optional hot sauce or ranch drizzle.
-
Serve immediately.
Notes
-
Don’t skip the double bake — this is what makes the shells crisp.
-
Don’t overcrowd the pan or they won’t crisp properly.
-
Shred your own cheese for best melting.
-
Russet potatoes work best because their skins get crispest.