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Loaded Potato Skins

Loaded potato skins are baked until crisp at the edges, then filled with sharp cheddar and crumbled bacon. Sour cream and sliced scallions finish each skin with cool, creamy contrast.
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Prep Time 15 minutes
Cook Time 1 hour 18 minutes
Cooling and resting 15 minutes
Total Time 1 hour 48 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium, 8 to 10 ounces each
  • 6 slices bacon
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 skillet

Method
 

  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Scrub and dry the potatoes, then prick each a few times with a fork.
  4. Bake the potatoes on the sheet for 50 to 60 minutes, until a knife slides easily into the centers.
  5. While the potatoes bake, cook the bacon in a skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  6. Drain the bacon on paper towels and crumble it.
  7. Let the potatoes cool until easy to handle, about 10 minutes.
  8. Cut the potatoes in half lengthwise and scoop out the centers, leaving about 1/4 inch of potato attached to the skins.
  9. Brush the potato skins inside and out with the olive oil.
  10. Season the skins with the salt and pepper.
  11. Arrange them cut-side down on the baking sheet and bake for 10 minutes.
  12. Flip the skins cut-side up and bake for 8 to 10 minutes, until crisp at the edges.
  13. Divide the cheddar and crumbled bacon among the skins.
  14. Bake for 3 to 5 minutes, until the cheese is melted.
  15. Let the skins rest for 5 minutes.
  16. Top with the sour cream and scallions.

Notes

For crisp edges, leave about 1/4 inch of potato attached to each skin when scooping. Refrigerate leftovers for up to 3 days; freezing is not recommended. Plain Greek yogurt can replace the sour cream.