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Ultimate Crispy Loaded Baked Potato Skins with Cheddar and Bacon

Two ultimate crispy potato skins stuffed with mashed potato, melted cheddar cheese, bacon bits, and chives.
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Welcome! If you want truly crispy potato skins with a fluffy interior, this is the recipe you need. These loaded baked potato skins, filled with sharp cheddar, smoky bacon, and fresh chives, are the perfect game day snack or party appetizer. Follow these steps to achieve restaurant-style crispiness every time.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 8 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives or green onions
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and pierce each potato several times with a fork.
  2. Rub the potatoes lightly with olive oil and sprinkle with salt. Bake directly on the oven rack for 50 to 60 minutes, or until the skins are firm and the insides are tender.
  3. Remove the potatoes from the oven and let them cool until you can safely handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out most of the cooked potato flesh into a bowl, leaving about a 1/4-inch shell of potato skin.
  5. Place the hollowed-out potato skins skin-side down on a baking sheet. Brush the outside of the skins lightly with any remaining olive oil.
  6. Bake the empty skins for 10 minutes to help them dry out and crisp up.
  7. In the bowl with the scooped potato, mix in the sour cream, black pepper, and half of the cheddar and Monterey Jack cheese. Mix until just combined.
  8. Spoon the potato mixture evenly back into the potato skins.
  9. Top each skin generously with the remaining shredded cheese and the crumbled bacon.
  10. Return the loaded potato skins to the 375 degree Fahrenheit oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the edges of the skins are golden brown and crispy.
  11. Remove from the oven, sprinkle with fresh chives, and serve immediately.

Notes

  • For maximum crispiness, ensure the scooped-out potato shells are dry before the second bake. You can gently scrape the inside walls of the skin to remove excess moisture.
  • Make ahead: You can scoop the potatoes and mix the filling a day ahead. Store the filled skins covered in the refrigerator. Add 5-10 minutes to the final baking time if baking from cold.
  • If you prefer an Air Fryer Potato Skins method, cook the filled skins at 370 degrees Fahrenheit for 8 to 10 minutes until the cheese is melted and the edges are crisp.

Nutrition

Find it online: https://devourdish.com/ultimate-crispy-loaded-potato-skins/