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Crispy Loaded Baked Potato Skins with Cheese and Bacon

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These crispy loaded baked potato skins with cheese and bacon are easy to make, perfect for parties, and feature a secret double-baking technique for ultra-crispy skins and melty cheese.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900g)
  • 4 slices thick-cut bacon, cooked till crispy and crumbled
  • 1 1/2 cups shredded sharp cheddar cheese (around 170g)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, sliced thinly
  • Sour cream, for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Allow 10 minutes for the oven to stabilize.
  2. Wash and scrub the potatoes thoroughly. Pat dry and prick each potato a few times with a fork.
  3. Place the potatoes directly on the oven rack and bake for 50-60 minutes until skins are crisp and insides soft.
  4. Remove potatoes and let cool for 10 minutes.
  5. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin.
  6. Brush the insides and edges of each skin with melted butter.
  7. Sprinkle the potato skins with smoked paprika, garlic powder, salt, and pepper evenly.
  8. Arrange the skins skin-side down on a baking sheet or wire rack over the sheet.
  9. Bake at 425°F (220°C) for 10 minutes to crisp further.
  10. Flip the skins over and fill each with crumbled bacon and shredded cheddar cheese.
  11. Return to the oven for 5-7 minutes until cheese is melted and bubbly.
  12. Remove from oven, garnish with sliced green onions, and serve hot with sour cream if desired.

Notes

For extra crispiness, broil the loaded skins for 1-2 minutes at the end but watch closely to avoid burning. Double baking the potatoes is key to achieving crispy skins without sogginess. Leaving a thin layer of potato inside the skins helps maintain shape and adds creaminess. Butter brushing promotes browning and crisp texture. Cook bacon until just crisp and drain excess fat. Rotate baking tray halfway if not using a wire rack. Leftovers can be reheated in a 350°F oven for 10-12 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: baked potato skins, crispy potato skins, loaded potato skins, cheese and bacon, party snacks, appetizer, easy recipe

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