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Crispy Loaded Potato Skins with Cheddar and Sour Cream

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Crispy loaded potato skins topped with sharp cheddar, crispy bacon, and dollops of sour cream, perfect for game day snacks or casual get-togethers.

Ingredients

Scale
  • 4 medium-large russet potatoes
  • 1½ cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked crisp and crumbled (optional)
  • ½ cup sour cream
  • 2 tablespoons olive oil or vegetable oil
  • Salt to taste (kosher salt recommended)
  • Pepper to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • ¼ cup chopped green onions

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes thoroughly. Poke each potato several times with a fork to let steam escape during baking.
  3. Bake the potatoes whole on a baking sheet for about 45-55 minutes until skins feel crisp and a skewer slides in easily.
  4. Remove potatoes from the oven and let them cool just enough to handle. Cut each potato in half lengthwise.
  5. Scoop out the flesh carefully, leaving a 1/4-inch thick shell. Save the scooped potato for another use. Dry the skins with a paper towel to remove moisture.
  6. Brush the potato skins with olive oil on the inside and outside. Sprinkle with salt, pepper, garlic powder, and smoked paprika.
  7. Return the potato skins to the baking sheet, skin side down, and bake for 10 minutes to firm them up.
  8. Flip skins over and fill each with a generous amount of shredded cheddar and crumbled bacon.
  9. Bake again for 10-15 minutes at 400°F (200°C), until cheese is melted and bubbly with golden edges.
  10. Remove from oven and dollop with sour cream, then sprinkle chopped green onions on top.
  11. Serve immediately while the skins are crispy and cheese is melty. Optionally add a few dashes of hot sauce.

Notes

Dry the potato skins thoroughly after scooping to ensure crispiness. Brush oil generously on both sides before baking. Avoid microwaving potatoes to keep skins sturdy. Do not overload cheese to prevent sogginess. Reheat leftovers in oven at 375°F for 10-12 minutes to restore crispiness. Can substitute sour cream with Greek yogurt or ranch dressing. For vegetarian version, omit bacon and add sautéed mushrooms or caramelized onions.

Nutrition

Keywords: potato skins, loaded potato skins, cheddar cheese, sour cream, bacon, game day snacks, crispy potato skins, easy snack recipe

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