Loaded Potato Skins
These Loaded Potato Skins are a pub-style, double-baked appetizer with crispy russet potato shells packed with cheesy mashed potato filling, bacon, and cool sour cream. Perfect for game day, parties, or cozy bar food at home.
Ingredients
- 6 medium russet potatoes about 7–8 ounces each, scrubbed and dried
- 2 tablespoons olive oil or neutral oil like avocado or canola, for initial baking
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground, plus more to taste
- 8 slices thick-cut bacon cooked until crisp and crumbled
- 2 cups sharp cheddar cheese about 8 ounces, freshly shredded and divided
- 3 tablespoons unsalted butter melted, for brushing potato shells
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup whole milk or half-and-half for extra richness
- 1/2 cup sour cream or Greek yogurt for a lighter version, plus more for serving if desired
- 3 green onions thinly sliced, white and green parts, for topping
- optional toppings extra sour cream or Greek yogurt, chopped chives or parsley, pickled jalapeño slices, hot sauce or buffalo sauce drizzle
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes, dry them well, and prick each one a few times with a fork. Rub the skins with the olive oil and sprinkle with some of the kosher salt. Place the potatoes directly on the oven rack (you can place a foil-lined baking sheet on the rack below to catch drips). Bake for 50–60 minutes, until the skins are crisp and a fork slides easily into the center.6 medium russet potatoes, 2 tablespoons olive oil, 1 teaspoon kosher salt
- Remove the baked potatoes from the oven and let them cool on a wire rack for about 10–15 minutes, until they are still warm but cool enough to handle without burning your fingers.6 medium russet potatoes
- While the potatoes bake or cool, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain and cool, then crumble into small pieces. Alternatively, bake the bacon on a sheet pan at 400°F (200°C) for 15–18 minutes.8 slices thick-cut bacon
- Once the potatoes are cool enough to handle, slice each one lengthwise. Using a spoon, carefully scoop out most of the fluffy centers into a bowl, leaving about 1/4 inch of potato flesh attached to the skins so they stay sturdy. Set the scooped potato flesh aside for the filling.6 medium russet potatoes
- Increase the oven temperature to 425°F (220°C). Arrange the hollowed-out potato skins, cut side up, on a parchment-lined baking sheet. Brush the insides and outsides of the skins with the melted butter, then sprinkle with garlic powder, onion powder, and a pinch of salt and pepper. Bake for 8–10 minutes, flip the skins, and bake another 5–8 minutes, until the shells are golden and crisp.6 medium russet potatoes, 1/2 teaspoon black pepper, 3 tablespoons unsalted butter, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- While the shells crisp, mash the reserved potato centers in a bowl. Add the milk, about half of the shredded cheddar cheese, and about half of the crumbled bacon. Season with additional salt and pepper to taste. Stir until the mixture is creamy but still thick, similar to the filling of twice-baked potatoes.6 medium russet potatoes, 1/2 teaspoon black pepper, 2 cups sharp cheddar cheese, 1/4 cup whole milk, 8 slices thick-cut bacon
- Remove the crisped potato shells from the oven and turn them cut side up. Spoon the potato filling evenly into each shell, gently mounding it. Top each filled skin with the remaining cheddar cheese and remaining crumbled bacon.6 medium russet potatoes, 8 slices thick-cut bacon, 2 cups sharp cheddar cheese
- Return the filled potato skins to the oven and bake at 425°F (220°C) for 8–12 minutes, until the cheese is fully melted and bubbling and the edges are golden. For extra browned, toasty cheese, broil for 1–2 minutes at the end, watching closely so they don’t burn.6 medium russet potatoes, 8 slices thick-cut bacon, 2 cups sharp cheddar cheese
- Let the loaded potato skins cool for about 5 minutes so they are easy to eat. Top with dollops of sour cream, a sprinkle of sliced green onions, and any optional toppings you like such as extra sour cream, chopped chives or parsley, pickled jalapeños, or a drizzle of hot sauce. Serve warm.1/2 cup sour cream, 3 green onions, optional toppings
Notes
Choose similar-sized russet potatoes so they bake evenly and look neat on the platter. Don’t over-scoop the potatoes—leaving about 1/4 inch of potato attached to the skin helps them stay sturdy and gives a more satisfying bite. For the best melt, use freshly shredded cheese instead of pre-shredded. Salt in layers: lightly season the skins, the filling, and adjust to taste. Loaded potato skins are best served within 15–20 minutes of coming out of the oven, when the shells are crisp and the cheese is gooey. You can bake, scoop, and crisp the plain shells up to one day in advance; store in the fridge, then fill and bake just before serving.
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