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Crispy Loaded Baked Potato Skins

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These crispy loaded baked potato skins are the ultimate party snack featuring crunchy potato skins filled with melty cheese, smoky bacon, and fresh green onions, topped with sour cream.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 6 thick-cut bacon strips, cooked and crumbled
  • 1½ cups sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • ½ cup sour cream (full fat recommended)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean under cold water and dry thoroughly.
  2. Prick each potato a few times with a fork. Place them directly on the oven rack or a baking sheet and bake for about 45-50 minutes, until tender when pierced with a skewer.
  3. Remove potatoes from the oven and allow to cool about 10 minutes. Slice each potato in half lengthwise.
  4. Scoop out the flesh carefully, leaving approximately ¼ inch (0.6 cm) of potato inside the skin. Reserve the scooped potato for another use.
  5. Brush the insides and outsides of the potato skins with olive oil, then sprinkle with salt, pepper, smoked paprika, and garlic powder. Place skins skin-side down on a baking sheet lined with a rack if available, and bake for 10 minutes.
  6. Flip the skins and bake for an additional 10 minutes to crisp the outside until golden and crunchy but not burnt.
  7. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
  8. Fill each skin with shredded cheddar cheese and bacon crumbles. Return to the oven and bake at 400°F (200°C) for 8-10 minutes, or until cheese is melted and bubbly.
  9. Remove from oven and top with sliced green onions and a dollop of sour cream before serving.

Notes

For extra crispiness, bake the skins twice—once before and once after stuffing. Leaving a ¼ inch layer of potato inside the skins prevents collapse. Use a baking rack to allow air circulation and even crisping. Thick-cut bacon adds chewiness and smoky flavor. To reheat leftovers, bake at 375°F (190°C) for 10 minutes to restore crispiness. Avoid microwaving to keep skins crunchy.

Nutrition

Keywords: potato skins, loaded potato skins, baked potato skins, party snack, crispy potato skins, bacon potato skins, cheesy potato skins

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