Loaded Potato Skins with Bacon and Cheese

These Loaded Potato Skins with Bacon and Cheese are an all-time American favorite. They are crispy and tender, and loaded with lots of cheese, bacon, sour cream, and green onions. This recipe makes 8 potato skins.

📝 Ingredients

• 4 medium russet potatoes
• Olive oil
• Melted unsalted butter (optional)
• 1 to 2 cups shredded cheddar cheese (to taste)
• 1/3 cup chopped cooked bacon (from about 6 strips of bacon)
• Salt and pepper (to taste)
• Sour cream (to taste)
• Thinly sliced green onions or chives (to taste)

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F.
2. 2Poke the potatoes several times with a fork. Rub all over with some olive oil. Arrange on a baking dish and bake for 1 hour, until cooked through and tender in the center. Remove from oven and let cool slightly.
3. 3Increase oven temperature to 425 degrees F.
4. 4Cut the potatoes in half lengthwise (from top to bottom). Using a spoon, scoop out the flesh, leaving about ¼ inch around the skin. Arrange the scooped out shells on an aluminum baking sheet.
5. 5Brush the potato shells all over with olive oil (or melted unsalted butter), and season the interior with salt and pepper to taste.
6. 6Return to oven and bake at 425 degrees F for about 8-10 minutes per side, until crispy and golden brown around the edges. Tip: I bake them cut side up first to allow the oil and seasoning to absorb into the potatoes, then I flip them facing down to bake the other side.
7. 7Top each potato shell with shredded cheese and bacon generously, depending on how “loaded” you want them. Return to oven and bake for 2-4 minutes again until melted, being careful not to burn them.
8. 8Serve with dollops of sour cream and thinly sliced green onions. Enjoy warm!