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Crispy Loaded Bacon Cheddar Potato Skins

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A quick and easy snack featuring crispy russet potato skins loaded with smoky bacon and sharp cheddar cheese, perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 4 medium russet potatoes, washed and scrubbed
  • 6 slices bacon, cooked and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 1 teaspoon garlic powder
  • 2 stalks green onions, thinly sliced
  • Sour cream, for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Poke each russet potato several times with a fork. Bake them whole on a baking sheet for about 45-50 minutes, until tender when pierced with a fork.
  3. Allow potatoes to cool for about 10 minutes until warm but easy to handle.
  4. Slice potatoes in half lengthwise with a sharp knife.
  5. Scoop out the flesh using a spoon or melon baller, leaving about ¼ inch of potato attached to the skin. Save the scooped potato for another use.
  6. Brush the potato skins with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, and garlic powder.
  7. Place skins skin-side down on the baking sheet and bake at 400°F for 10 minutes until edges start to crisp up.
  8. Flip skins over and fill each with a generous layer of shredded cheddar and crumbled bacon.
  9. Bake for another 8-10 minutes, until the cheese is melted and bubbly, and the edges are golden and crispy.
  10. Remove from oven and sprinkle with sliced green onions. Serve immediately with a dollop of sour cream on the side.

Notes

For extra crispness, flip skins halfway through baking. Use a wire rack if available to help air circulate. Tent with foil if cheese browns too quickly. Avoid microwaving when reheating to keep skins crispy.

Nutrition

Keywords: potato skins, bacon, cheddar cheese, crispy snack, appetizer, easy recipe, loaded potato skins

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