The best part of a baked potato is the skin. Prove me wrong. Crispy, salty, and sturdy enough to hold mountains of cheese and bacon. These loaded potato skins are the undisputed king of game day snacks.
Crispy outside. Gooey inside. Gone in 10 minutes.
Step-by-Step Instructions
Bake the Potatoes
Preheat oven to 400°F (200°C). Pierce potatoes with a fork.
Bake 50-60 minutes until tender. Let cool until handleable.
Scoop and Prep
Cut each potato in half lengthwise. Scoop out most of the flesh, leaving a ¼-inch thick shell.
Save the scooped potato for mashed potatoes later.
Crisp the Skins
Brush inside and outside with olive oil. Sprinkle with salt and pepper.
Place skin-side up on a baking sheet. Bake 10 minutes. Flip and bake 5 more minutes.
Load Them Up
Fill each skin with cheddar cheese and crumbled bacon.
Bake 5 minutes until cheese is melted and bubbly.
Finish and Serve
Top with green onions. Add a dollop of sour cream. Serve hot.
Summary
Prep Time: 10 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 25 minutes
Yield: 8 skins
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: Keeps 3-4 days. Reheat in oven or air fryer at 375°F for 5-7 minutes. (Microwave kills the crisp.)
- Freezer: Freeze fully loaded (before sour cream) on a tray, then bag. Reheat from frozen at 400°F for 12-15 minutes.
Pro Tip:
- Don’t throw away the scooped potato! Mix with butter and milk for instant mashed potatoes. Also, double the recipe—trust me, one batch is never enough.
