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Loaded potato skins with cheese, bacon, sour cream and green onions

Loaded Potato Skins

Crispy baked potato skins filled with cheddar, bacon, and green onions—perfect for parties or game day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 4 slices cooked bacon crumbled
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced
  • 2 tablespoons sour cream optional
  • Salt and black pepper to taste
  • Olive oil for brushing

Method
 

  1. Preheat oven to 400°F (200°C). Wash and dry potatoes, then prick with a fork. Bake directly on the oven rack for 35–40 minutes, until tender.
  2. Let potatoes cool slightly. Slice in half lengthwise and scoop out most of the flesh, leaving a ¼-inch shell. Reserve scooped potato for another use.
  3. Brush potato skins lightly with olive oil and season with salt and pepper. Bake 5–10 minutes until crisp.
  4. Fill each potato skin with cheddar cheese and crumbled bacon.
  5. Bake 5–7 more minutes, until cheese is melted and bubbly.
  6. Sprinkle with green onions and serve with sour cream if desired.

Notes

  • Add jalapeños or diced tomatoes for extra flavor.
  • Substitute cheddar with pepper jack for a spicy kick.
  • Use leftover potato flesh to make mashed potatoes or hash.
  • Double the recipe for a larger crowd using a baking sheet.