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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
Calories: 300
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

u003cliu003eAdd jalapeños or diced tomatoes for extra flavor.u003cbru003eSubstitute cheddar with pepper jack for a spicy kick.u003cbru003eUse leftover potato flesh to make mashed potatoes or hash.u003cbru003eDouble the recipe for a larger crowd using a baking sheet.u003c/liu003e