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Crispy Loaded Potato Skins with Bacon and Cheese

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Crispy loaded potato skins bursting with flavor, topped with melty cheese and smoky bacon, perfect for party snacks and easy to prepare.

Ingredients

Scale
  • 4 medium Russet potatoes
  • 6 slices thick-cut bacon
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • ½ cup sour cream (for serving)
  • 2 green onions, thinly sliced
  • Salt to taste (kosher salt recommended)
  • Pepper to taste
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the potatoes well. Place them in a large pot of cold water.
  3. Bring water to a boil and parboil potatoes for 15 minutes until tender but still firm.
  4. Drain the potatoes and let them cool slightly, about 10 minutes on a kitchen towel.
  5. Slice each potato in half lengthwise. Carefully scoop out the soft insides, leaving about ¼-inch (6 mm) of potato on the skin.
  6. Brush the potato skins with olive oil on both sides. Sprinkle with salt, pepper, and garlic powder.
  7. Arrange the skins skin-side down on a rimmed baking sheet.
  8. Bake for 15 minutes until edges start to crisp and brown.
  9. While baking, cook the bacon until crispy. Drain on paper towels and chop into small pieces.
  10. Flip the potato skins over, fill each with a layer of shredded cheddar cheese, then sprinkle chopped bacon over the cheese.
  11. Return the skins to the oven for another 10 minutes until cheese is melted and bubbly.
  12. Remove from oven and garnish with sliced green onions and a dollop of sour cream. Serve hot.

Notes

Parboil potatoes to keep skins sturdy and crispy. Flip skins halfway through baking for even crispiness. Use a wire rack if available for better air circulation. Avoid overloading with cheese and bacon to prevent sogginess. Let skins cool slightly before serving to allow cheese to set.

Nutrition

Keywords: potato skins, loaded potato skins, bacon and cheese, party snacks, crispy potato skins, easy appetizer, game day food

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