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Loaded potato skins in a white ceramic baking dish on marble

Loaded Potato Skins

Twice-baked crispy potato shells loaded with melted sharp cheddar, crumbled bacon, and green onions, served with sour cream for dipping.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 6 medium russet potatoes scrubbed clean
  • 2 tbsp olive oil for first bake
  • 4 tbsp butter melted
  • 1.5 cups shredded sharp cheddar cheese freshly shredded
  • 6 strips bacon cooked and crumbled
  • 3 green onions sliced
  • 1/2 cup sour cream for serving
  • salt and black pepper to taste

Method
 

  1. Preheat oven to 400F. Rub potatoes with olive oil and salt. Bake directly on the oven rack for 50 to 60 minutes until fork-tender. Let cool 10 minutes.
  2. Cut potatoes in half lengthwise. Scoop out the inside leaving a 1/4-inch shell all around.
  3. Brush inside and outside of each shell with melted butter. Season with salt and pepper. Place cut-side down on a baking sheet and bake at 425F for 10 to 12 minutes until crispy and golden.
  4. Flip shells cut-side up. Fill each with shredded cheddar and crumbled bacon. Bake for 5 to 7 minutes until cheese is fully melted.
  5. Top with sliced green onions and serve immediately with sour cream on the side.

Notes

Bake the potato shells cut-side down in melted butter for the second round to create a caramelized, crispy interior. Use freshly shredded cheddar for the best melt. Serve immediately after baking for the crispiest shells.