Loaded Baked Potato Skins (Print Version)

Crispy baked potato shells stuffed with cheddar, bacon, and sour cream for a delicious snack.

# Components:

→ Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Filling

05 - 1 cup shredded sharp cheddar cheese
06 - 4 strips bacon, cooked and crumbled
07 - 1/2 cup sour cream
08 - 2 tablespoons chopped fresh chives

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Pierce each potato several times with a fork, rub with olive oil, then season with salt and pepper.
03 - Place potatoes on the baking sheet and bake for 40 to 45 minutes, or until tender when pierced with a fork.
04 - Remove from oven and allow to cool for 10 minutes, then cut each potato in half lengthwise.
05 - Scoop out most of the flesh from each half, leaving a 1/4-inch shell intact. Reserve scooped flesh for another use.
06 - Raise oven temperature to 450°F. Arrange potato skins on the baking sheet skin-side down and brush interiors lightly with olive oil.
07 - Bake for 10 minutes to crisp the skins.
08 - Remove skins from oven, evenly sprinkle cheddar cheese and crumbled bacon inside, then return to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
09 - Top each potato skin with a dollop of sour cream and a sprinkle of chopped chives. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • They're actually impressive to serve but embarrassingly easy to make, which means less stress and more time enjoying your guests.
  • The contrast between the shattered-glass crispness of the skin and the molten cheese center never gets old, no matter how many times you make them.
  • Bacon plus sour cream plus cheese is basically a flavor equation that can't fail, even if you're cooking at midnight in a questionable mood.
02 -
  • The potato shell needs to be DRY before you add cheese, or the moisture will make everything steam and weep instead of getting properly melty and cohesive.
  • Don't skip the second crisping step—that's where these go from limp appetizer to the thing people remember about your cooking.
  • Uneven cheese distribution means some skins will be overdone while others are underwhelming, so take a breath and spread it thoughtfully.
03 -
  • A sharp paring knife is your friend for scooping—a regular spoon will fight you, but a thin blade glides through.
  • If the potato skins feel thin in spots or you're worried about them holding together, a quick brush of softened butter on the outside skin before the final crisping step makes them almost unbreakable and adds flavor.
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