Loaded Potato Skins Cheese Bacon (Printable Version)

Crispy baked potato shells filled with cheddar, bacon, and topped with creamy sour cream and chives.

# What You Need:

→ 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

# How-to Steps:

01 - Preheat the oven to 400°F. 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 the potatoes from the oven and let them cool for 10 minutes. Cut each potato in half lengthwise.
05 - Carefully scoop out the majority of the potato flesh, leaving approximately a 1/4-inch thick shell. Reserve the scooped flesh for another use.
06 - Increase the oven temperature to 450°F. Place potato skins on the baking sheet skin side down and brush the insides lightly with olive oil.
07 - Bake the potato skins for 10 minutes to crisp the edges.
08 - Remove skins from the oven and evenly sprinkle the insides with shredded cheddar cheese and bacon. Return to the oven and bake for 5 to 7 minutes until the cheese melts and bubbles.
09 - Remove from oven, top each potato skin with a dollop of sour cream and a sprinkle of fresh chives.
10 - Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • They look impressive enough for guests but come together faster than you'd think, giving you time to breathe before people arrive.
  • Crispy, cheesy, and satisfying—the texture contrast alone keeps you reaching for another one.
  • Naturally flexible: swap the cheese or skip the bacon without losing what makes them work.
02 -
  • Leaving too much flesh in the skin prevents them from crisping properly—go a bit thinner than you think you need to.
  • The second oven temperature jump to 450°F is what separates limp from actually crispy; don't skip this step or lower the heat.
03 -
  • Don't skip the cooling period after the initial long bake—it lets the skins set and makes scooping infinitely easier.
  • If your skins crack or split while you're scooping, that's fine; they'll still crisp up beautifully and hold the toppings just the same.
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