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Loaded Potato Skins Recipe Easy 5-Step Guide for Perfect Snack

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Crispy potato skins loaded with melty sharp cheddar cheese, smoky bacon, and topped with sour cream and green onions. A quick and easy snack perfect for any occasion.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900g)
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 slices bacon, cooked and crumbled
  • 1½ cups sharp cheddar cheese, shredded (about 170g)
  • ½ cup sour cream (120ml)
  • 2–3 green onions, thinly sliced
  • ½ teaspoon garlic powder
  • Optional: sliced jalapeños, chopped tomatoes, fresh herbs like parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly.
  2. Bake the potatoes whole on a baking sheet for 50-60 minutes, turning once halfway through, until a fork easily pierces the center and skins are firm.
  3. Let the potatoes cool for about 15 minutes. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving about a ¼-inch (6mm) thick border of potato attached to the skin.
  4. Brush the potato skins lightly with olive oil and sprinkle salt, pepper, and garlic powder on both sides. Place them skin side down on the baking sheet and bake for 10-15 minutes until crisp and golden brown.
  5. Remove from oven and fill each skin with shredded cheddar cheese and crumbled bacon. Bake for another 5-7 minutes until the cheese melts and bubbles.
  6. Top with sour cream and green onions just before serving. Add optional jalapeños or herbs if desired.

Notes

Use russet potatoes for best crispy skins. Do not over-scoop the potato flesh to keep skins sturdy. Brush skins generously with oil for golden crunch. Cover with foil if cheese isn’t melting evenly. Avoid overcrowding the pan for crispiness. For dairy-free, substitute sour cream with plant-based alternative. Turkey bacon can be used for a leaner option.

Nutrition

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