Loaded Baked Potato Skins

Ingredients

• 6 mediumrusset potatoes
• 22.5 ml (1½ tbsp)oil
• to tastesalt
• 30 ml (2 tbsp)butter
• 1.25 ml (¼ tsp)garlic powder
• 1.25 ml (¼ tsp)onion powder
• ½shredded cheddar cheese
• 4 slicesbacon, baked until crisp and chopped
• 2green onions, sliced
• optionalsour cream

Instructions

1. 1

   Bake the potatoes

   Scrub the potatoes clean and dry them. Rub them with the oil, then season generously with salt. Bake at 190°C (375°F) for about 1 hour, or until cooked through.

2. 2

   Scoop the centres

   Raise the oven temperature to 230°C (450°F). Halve the potatoes lengthways and, taking care as they will be hot, scoop out the flesh, leaving about 1.25 cm (½ inch) around the inside of each skin.

3. 3

   Brush and crisp

   Mix the melted butter with the garlic powder and onion powder. Brush the mixture over the inside and outside of the potato shells. Arrange them on a baking sheet and bake for 15–20 minutes, until browned at the edges.

4. 4

   Add the toppings

   Top the shells with shredded cheddar and chopped crispy bacon. Return them to the oven for 5 minutes, or until the cheese has melted.

5. 5

   Garnish and serve

   Scatter over the sliced green onions. Serve with sour cream for dipping, if you like.

What are loaded potato skins?

Potato skins are a familiar American appetiser: baked potato halves are scooped out, crisped, and topped. This version pairs the fluffy potato left inside the shells with cheddar, bacon and green onion.

The second bake helps the shells firm up before the toppings go on. That gives you a crisp edge with a tender centre and a melted-cheese finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 9g protein, 35g carbs, 11g fat.

Potatoes provide most of the carbohydrates, while the oil, butter, cheddar and bacon contribute much of the fat. The cheese and bacon also supply protein; serve a moderate number of skins with salad or vegetables to round out the plate.

Choose potatoes that hold their shape

Russets: their starchy flesh bakes up fluffy, while the sturdy skins can be scooped and baked again. Choose medium potatoes of a similar size so they cook at roughly the same rate.

Dry skins: after scrubbing, dry the potatoes before rubbing them with oil. This helps the skins bake rather than steam.

Scoop with a border

Keep about 1.25 cm (½ inch) of potato around the inside of each skin. A sturdy border helps the shells stay intact and gives the toppings something to sit on.

The potatoes are hot when they are halved and scooped. Hold them with a clean tea towel or let them cool briefly if they are difficult to handle.

Look for crisp edges

The shells are ready for toppings when their edges look browned after 15–20 minutes at 230°C (450°F). If they still seem soft, give them a little longer and check again.

Once topped, the final 5 minutes are just to melt the cheese. Keep an eye on it so the bacon and cheese do not over-brown.

Plan for the full bake

Most of the time is hands-off: the potatoes bake for about an hour, then the shells get a second, hotter bake. Allow time for both stages rather than relying on the stated oven time as a single bake.

The oven temperature changes after the potatoes are cooked. Raise it to 230°C (450°F) before the shells go back in.

Serve them while hot

Bring the skins to the table soon after the cheese melts, when the shells are at their crispest. Sour cream makes a cool, tangy dip alongside the salty bacon and rich cheese.

For a simple spread, serve them with crunchy vegetables or a fresh green salad. They also work well as a shareable starter before a main course.

Recipe notes & tips

• Use potatoes of similar size to help them finish baking together.
• Dry the potatoes thoroughly after washing so the skins bake well.
• Leave a substantial border of potato when scooping to keep the shells sturdy.
• Spread the shells out on the baking sheet so their edges can brown.
• Prepare the bacon until crisp before chopping it for the topping.
• Add the green onion after baking to keep it fresh and bright.

Variations

• Add heat: sprinkle chilli flakes over the cheese and bacon before the final bake.
• Try another cheese: use a similar amount of Monterey Jack or a cheddar blend.
• Make them meat-free: leave out the bacon and add chopped, sautéed mushrooms.
• Add herbs: finish with chopped chives in place of or alongside the green onion.
• Serve with a dip: offer sour cream seasoned with a little black pepper.

Common mistakes to avoid

• Scooping too much: thin shells can tear, so leave about 1.25 cm (½ inch) of potato around the skin.
• Skipping the drying: damp skins can steam, so pat the potatoes dry before oiling.
• Crowding the baking sheet: shells may brown unevenly, so leave space between them.
• Adding toppings too early: cheese can overcook during the crisping stage, so add it after the shells brown.
• Walking away during the final bake: the cheese needs only about 5 minutes, so check it as it melts.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven at 190°C (375°F) until hot; the microwave works too, though the skins will be less crisp.

Frequently asked questions