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Loaded Potato Skins

Crispy loaded potato skins topped with cheese bacon and sour cream
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Crispy potato shells are loaded with cheese, bacon, and cool sour cream for the ultimate easy comfort food. The secret is a double-bake method that ensures the skins stay shatteringly crisp under all the savory toppings.

Ingredients

Scale
  • 4 medium russet potatoes (about 8 ounces each), scrubbed clean
  • 1 1/2 tablespoons olive oil or melted butter
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked until crisp and crumbled
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced

Instructions

  1. Preheat oven to 400°F (200°C). Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50-60 minutes, until tender. Cool for 15-20 minutes.
  2. Slice each potato in half lengthwise. Scoop out the interior, leaving a 1/4-inch thick shell. Place shells on a baking sheet.
  3. Brush the inside and outside of each shell with olive oil or melted butter. Sprinkle with 1/2 teaspoon of the salt and all the black pepper.
  4. Bake the shells at 400°F for 10 minutes. Flip them over and bake for another 5-10 minutes, until golden brown and crisp.
  5. Switch oven to broil. Divide cheese and bacon among the crisp shells. Broil for 2-3 minutes until cheese is bubbly and melted.
  6. Transfer to a platter. Top each skin with a dollop of sour cream and a sprinkle of green onions. Serve immediately.

Notes

For crisp skins, do not skip the second bake to dry the shells. Save the scooped potato for mashed potatoes or soup. For make-ahead, bake and crisp the empty shells up to 2 days in advance, then load and broil when ready to serve.

Nutrition

Find it online: https://harmonymeal.com/loaded-potato-skins/