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Crispy Loaded Baked Potato Skins with Cheese and Bacon

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Crispy baked potato skins loaded with melted sharp cheddar cheese, smoky bacon, and fresh green onions, perfect for a quick, crowd-pleasing snack or appetizer.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices crispy cooked bacon, chopped
  • 3 stalks green onions, thinly sliced
  • ½ cup sour cream (optional, for serving)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the potatoes thoroughly, scrubbing with a brush to remove dirt.
  3. Prick each potato a few times with a fork (about 5-6 pricks per potato).
  4. Bake the potatoes directly on the oven rack for 45-50 minutes until tender and slightly crisp on the outside.
  5. Remove potatoes and let cool for 10-15 minutes until warm but easy to handle.
  6. Cut potatoes in half lengthwise using a sharp knife.
  7. Scoop out the flesh, leaving about ¼ inch (6 mm) of potato on the skin to keep skins intact.
  8. Brush the skins with olive oil and season with salt and pepper.
  9. Place skins on a baking sheet skin side down and bake for 10 minutes to crisp up.
  10. Flip skins over and sprinkle shredded cheddar cheese evenly on each, then add chopped bacon on top.
  11. Return to oven and bake another 5-7 minutes until cheese is melted and bubbly.
  12. Remove from oven and garnish with sliced green onions. Serve immediately with sour cream if desired.

Notes

For extra crispiness, broil the skins for 1-2 minutes at the end but watch closely to avoid burning. Use a wire rack on the baking sheet to help air circulate and crisp the bottoms better. Leftover scooped potato flesh can be saved for mashed potatoes or other recipes. To reheat leftovers, bake at 375°F for 10 minutes to restore crispness; avoid microwaving to prevent sogginess.

Nutrition

Keywords: baked potato skins, loaded potato skins, crispy potato skins, cheese and bacon, appetizer, snack, comfort food

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