Loaded Potato Skins with Bacon and Cheese
These Loaded Potato Skins with Bacon and Cheese are an all-time American favorite. They are crispy and tender, and loaded with lots of cheese, bacon, sour cream, and green onions. This recipe makes 8 potato skins.
Servings: 8 people
Calories: 215kcal
Equipment
- Medium baking pan to bake the potatoes
- Large sheet pan preferably aluminum
Ingredients
- 4 medium russet potatoes
- Olive oil
- Melted unsalted butter optional
- 1 to 2 cups shredded cheddar cheese to taste
- ⅓ cup chopped cooked bacon from about 6 strips of bacon
- Salt and pepper to taste
- Sour cream to taste
- Thinly sliced green onions or chives to taste
Instructions
- Preheat oven to 400 degrees F.
- Poke the potatoes several times with a fork. Rub all over with some olive oil. Arrange on a baking dish and bake for 1 hour, until cooked through and tender in the center. Remove from oven and let cool slightly.
- Increase oven temperature to 425 degrees F.
- Cut the potatoes in half lengthwise (from top to bottom). Using a spoon, scoop out the flesh, leaving about ¼ inch around the skin. Arrange the scooped out shells on an aluminum baking sheet.
- Brush the potato shells all over with olive oil (or melted unsalted butter), and season the interior with salt and pepper to taste.
- Return to oven and bake at 425 degrees F for about 8-10 minutes per side, until crispy and golden brown around the edges. Tip: I bake them cut side up first to allow the oil and seasoning to absorb into the potatoes, then I flip them facing down to bake the other side.
- Top each potato shell with shredded cheese and bacon generously, depending on how “loaded” you want them. Return to oven and bake for 2-4 minutes again until melted, being careful not to burn them.
- Serve with dollops of sour cream and thinly sliced green onions. Enjoy warm!
Notes
- Use Russet potatoes: They have thick skin and crisp up really well. They are longer and larger than other potatoes, making it a great choice to hold the toppings. Additionally, they are fluffy and starchy, ideal to absorb flavors and incorporate the toppings.
- Pick medium sized Russets so that they don’t take too long to bake.
- Be generous with the cheese topping - it will melt into a thin layer. You can use either pre-shredded or hand grated cheddar.
- Make ahead: Make the baked empty shells up until step 4 in the recipe card. When ready to make, top with cheese and bacon and bake according to direction, plus a few extra minutes as needed. Additionally, the bacon can be cooked up to 3 days ahead.
- Freeze: It’s best to freeze the empty shells and top them when ready to bake, as the quality of cheese can go down after it’s been frozen. Freeze the empty shells for 2 months. When ready to bake (no need to thaw), season and top with cheese and cooked bacon and bake at 425 degrees until melted and warmed.
- Cheese: Monterey Jack, Mexican blend, or similar. Pre-shredded cheese is fine.
- Bacon: Turkey bacon.
- Do not substitute the potatoes. Use medium Russet potatoes for best results.
Nutrition
Serving: 1piece | Calories: 215kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 240mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 1mg