Crispy potato skins loaded (Printable)
Golden potato skins topped with melted cheese, smoky bacon, and tangy sour cream for a tasty starter.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Toppings
02 - 4 slices bacon
03 - 1 cup shredded cheddar cheese (115 g)
04 - ½ cup sour cream (120 ml)
05 - 2 green onions, thinly sliced
→ Seasoning
06 - 2 tablespoons olive oil (30 ml)
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - ½ teaspoon garlic powder
→ Optional Garnishes
10 - Chopped chives
11 - Hot sauce
# Steps:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce each potato several times with a fork. Arrange them on the baking sheet and bake for 45 to 50 minutes until tender. Allow to cool slightly.
03 - Fry bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble.
04 - Once cooled enough to handle, halve each potato lengthwise. Scoop out most of the flesh, leaving about ¼ inch thickness around the edges. Reserve the flesh for another use.
05 - Brush both sides of the potato skins with olive oil and season with kosher salt, black pepper, and garlic powder. Place the skins cut side down on the baking sheet and bake for 5 minutes.
06 - Flip the skins, fill each with shredded cheddar cheese and crumbled bacon. Return to the oven and bake 7 to 10 minutes until the cheese melts and edges crisp.
07 - Remove from oven, dollop sour cream on each skin, and sprinkle with green onions. Garnish with chives or hot sauce if desired. Serve immediately.
# Expert Hints:
01 -
- They're incredibly forgiving—even if your timing is off by a few minutes, they still turn out amazing.
- The contrast between the crispy shell and creamy, melty interior is deeply satisfying.
- You get to use the scooped-out potato flesh for mashed potatoes or soup, so nothing goes to waste.
02 -
- Don't skip the initial 5-minute bake with just oil and seasoning—this is what gives you a truly crispy shell instead of a soft, floppy skin.
- Scoop aggressively but carefully; the thinner your shell, the crispier it becomes, but you need just enough structure to hold the toppings without tearing.
03 -
- Use the oven's residual heat to soften the bacon slightly if it hardens up—a few seconds under indirect warmth brings back just enough flexibility without cooking it further.
- Real shredded cheese melts faster and more evenly than pre-shredded; if you only have the bagged kind, toss it in a tiny bit of cornstarch to help it melt smoothly.