Best Loaded Baked Potato Skins

Indulge in the perfect snack or appetizer with these Loaded Baked Potato Skins. Crispy on the outside and tender on the inside, these potato skins are topped with all the best ingredients: crispy bacon, melted cheese, sour cream, and fresh green onions. Whether you're preparing them for a casual dinner or serving them at a party, these loaded skins will disappear in no time. Perfectly crispy, cheesy, and totally satisfying!

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Baking

Cuisine: American

Courses: Appetizer, Snack

Difficulty: Intermediate

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 8

Calories: 250 kcal

Best Season: Suitable throughout the year

Description

Loaded Baked Potato Skins bring together crispy potato skins, gooey cheese, savory bacon, and a dollop of sour cream for an irresistible snack. They’re easy to make, customizable to your tastes, and great for sharing. Bake the potato skins until crispy, then load them up with the classic toppings for a crowd-pleasing dish!

Ingredients

4 medium russet potatoes
4 strips of bacon
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp green onions, chopped
1 tbsp olive oil
Salt and pepper to taste
1/4 tsp paprika (optional)

Instructions

1
Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2
Bake the potatoes: Wash and scrub the potatoes thoroughly. Pierce each potato with a fork a few times. Place them directly on the oven rack and bake for 45 minutes to 1 hour, until soft when pierced with a fork.
3
Prepare the bacon: While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Drain the bacon on paper towels, then crumble it into small pieces.
4
Cut and scoop the potatoes: Once the potatoes are done, allow them to cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato attached to the skin.
5
Season the skins: Brush the potato skins with olive oil and sprinkle with salt, pepper, and paprika if using. Place them on the prepared baking sheet.
6
Crisp the skins: Return the potato skins to the oven and bake for 10-15 minutes, or until they are golden brown and crispy.
7
Fill the skins: Remove the skins from the oven. Fill each skin with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8
Top and serve: Remove from the oven and top each potato skin with a dollop of sour cream and chopped green onions. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 30mg10%
Sodium 450mg19%
Potassium 600mg18%
Total Carbohydrate 30g10%
Dietary Fiber 4g16%
Sugars 2g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover potato skins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best crispy texture.
Make them vegetarian: Omit the bacon for a vegetarian version, and add extra cheese or a sprinkling of chopped herbs for flavor.
Customize toppings: Feel free to add other toppings such as jalapeños, guacamole, or even chili for a fun twist!

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