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Loaded Potato Skins

Loaded potato skins are baked twice until their edges are crisp and golden, then filled with melted cheddar and crumbled bacon. Finish each one with sour cream and thinly sliced scallions for a classic appetizer.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling time 13 minutes
Total Time 1 hour 48 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 6 russet potatoes medium
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 bacon slices
  • 1.5 cup cheddar cheese shredded
  • 0.75 cup sour cream
  • 3 scallions thinly sliced

Equipment

  • 1 large rimmed baking sheet
  • 1 10-inch skillet

Method
 

  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, prick each several times with a fork, and place them on a large rimmed baking sheet.
  3. Bake for 50 to 60 minutes, until easily pierced with a knife.
  4. While the potatoes bake, cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  5. Transfer the bacon to a paper towel-lined plate, cool, and crumble.
  6. Remove the potatoes from the oven and increase the oven temperature to 425°F.
  7. Let the potatoes cool until they are easy to handle, about 10 to 15 minutes.
  8. Halve the potatoes lengthwise and scoop out most of the flesh, leaving about 1/4 inch attached to the skins.
  9. Brush both sides of the potato halves with olive oil and season with the salt and pepper.
  10. Arrange the potato halves cut side down on the baking sheet and bake for 10 minutes.
  11. Turn the potato halves cut side up and bake for 8 to 10 minutes, until the edges are crisp and golden.
  12. Divide the cheddar and crumbled bacon among the skins and bake for 5 to 7 minutes, until the cheese is melted.
  13. Top each skin with sour cream and scallions and serve.

Notes

For crisp skins, leave about 1/4 inch of potato flesh attached. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a lighter topping, plain Greek yogurt can replace the sour cream.