Baked Potato Skins

Loaded baked potato skins feature potatoes filled with smoky bacon, sharp cheddar cheese, and a blend of seasonings, making them the ultimate crowd-pleasing snack.

Prep Time1

Cook Time25

Total Time1 25

Course: Appetizer

Cuisine: American

Keyword: Baked Potato Skins Recipe

Servings: potato skins

Calories: 239kcal

Ingredients

6 ounces hickory smoked bacon, diced into ½-inch pieces (8-10 slices center cut)
8 small russet potatoes, rinsed and patted dry (approximately 3½ to 4 inches long)
2 tablespoons olive oil
1½ teaspoons salt, divided (1 teaspoon to season the oiled potatoes before baking and ½ teaspoon to add to the melted butter with the other spices)
4 tablespoons unsalted butter, melted
¼ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon smoked paprika
⅛ teaspoon ground black pepper
3 cups cheddar cheese, shredded
2 tablespoons chives, finely chopped

Optional Garnish

Sour cream

Instructions

In a medium skillet, over medium-low heat, cook the diced bacon pieces for 14-16 minutes or until browned and crispy. Using a slotted spoon, remove the crispy bacon pieces from the skillet and place onto a paper towel-lined plate to drain and cool. While the bacon is cooking, prepare the potatoes.
Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
Brush the russet potatoes with olive oil on all sides and sprinkle evenly with 1 teaspoon salt and place onto the prepared baking sheet, allowing 2 inches between each potato.
Bake for 45-60 minutes or until the potatoes are fork tender. A fork should easily be able to pierce the skin and slide into the center of the potato with no force.
Allow the baked potatoes to cool at room temperature until no longer warm to the touch and can be safely handled with bare hands.
Slice the cooled potatoes in half lengthwise, scoop out the center flesh from each half, leaving a ½-inch border around the sides and bottom of each potato skin. Repeat until all the potatoes have been halved and scooped.
Place the scooped halved potatoes back onto the same baking sheet, scooped side facing down.
Mix together the melted butter, remaining ½ teaspoon salt, garlic powder, onion powder, smoked paprika, and ground black pepper until well combined.
Brush the skin of the baked potatoes with 2 tablespoons of the melted butter mixture.
Bake for 10 minutes, flip the potato halves over (scooped side facing up) and brush the top potato flesh with the remaining 2 tablespoons of the melted butter mixture, then bake for an additional 10 minutes.
Remove the potato skins from the oven, fill the scooped centers of the potato skins with shredded cheese, dividing the cheese evenly between each, then top evenly with the reserved bacon.
Return the cheese and bacon filled potato skins to the oven and bake for an additional 5-8 minutes or until the cheese is fully melted.
Remove the baked potato skins from the oven, transfer them to a serving platter and sprinkle with the finely chopped chives. Serve with a dollop of sour cream if desired.

Notes

Russet potatoes are the best type of potatoes for this recipe because they have a thicker skin that holds up well when baked and scooped.
Mild or medium cheddar cheeses have a higher moisture content and will melt better than sharp cheddar. Sharp cheddar cheeses have been aged longer and tend to be crumbly and separate the oil when heated.
Colby-jack cheese, monterey jack cheese or a blend of cheddar and monterey jack cheese all make wonderful alternatives for the cheese in this recipe.
You can prepare the bacon up to 3 days ahead. Be sure to allow the bacon to cool and drain before transferring to an airtight container and refrigerating. It can be added to the potato skins straight from the refrigerator if desired.

Nutrition