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Crispy Loaded Potato Skins with Bacon and Cheddar

Close-up of crispy potato skins loaded with melted cheddar cheese, bacon bits, and fresh green onions.
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Make restaurant-style potato skins at home. This easy recipe delivers crispy potato shells loaded with melted cheddar cheese and savory bacon, perfect for game day or any party.

Ingredients

Scale
  • 3 large russet potatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 6 slices bacon, cooked and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 4 green onions, sliced for garnish
  • 1/2 cup sour cream, for serving

Instructions

  1. Preheat your oven to 400 degrees F. Scrub the potatoes clean and prick them several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with salt.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when squeezed. Let them cool until you can handle them safely.
  3. Cut each baked potato in half lengthwise. Scoop out most of the inside potato flesh, leaving about a 1/4-inch thick shell. Reserve the scooped potato for another use.
  4. Brush the inside and outside of each potato shell lightly with the remaining olive oil. Mix the garlic powder and cayenne pepper together, then sprinkle this mixture evenly over the inside of the shells.
  5. Place the shells cut-side up on a baking sheet. Bake for 10 minutes to dry out the shells and make them crisp.
  6. Remove the shells from the oven. Sprinkle the inside of each shell generously with shredded cheddar cheese and crumbled bacon.
  7. Return the potato skins to the oven and bake for another 5 to 8 minutes, or until the cheese is fully melted and bubbly.
  8. Remove from the oven. Top each skin with a dollop of sour cream and a sprinkle of sliced green onions before serving immediately.

Notes

  • For extra crispy potato skins, lightly brush the inside of the scooped shells with a little more olive oil before the second bake.
  • You can prepare the baked potatoes and scoop the insides up to 2 days ahead. Store the empty shells covered in the refrigerator.
  • This recipe makes a fantastic gluten free appetizer for your next gathering.

Nutrition

Find it online: https://mdlatdmm.com/easy-crispy-potato-skins-recipe/