Loaded Potato Skins Cheddar Beef (Printable)

Crispy potato skins topped with cheddar, beef bacon, sour cream, and chives for a flavorful starter.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Toppings

02 - 1 cup shredded sharp cheddar cheese
03 - 6 slices beef bacon
04 - 1/3 cup sour cream
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - Salt and black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce potatoes with a fork several times. Bake directly on oven rack for 45 minutes, or until tender. Let cool slightly.
03 - Cook beef bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces.
04 - Once potatoes are cool enough to handle, halve them lengthwise. Scoop out most of the flesh, leaving about 1/4-inch border—reserve potato flesh for another use.
05 - Brush potato skins with olive oil on both sides. Sprinkle with garlic powder, paprika, salt, and pepper.
06 - Place skins skin-side down on the baking sheet. Bake for 10 minutes until edges are crisp.
07 - Fill each skin with cheddar cheese and beef bacon. Return to oven for 5–7 minutes, until cheese is melted and bubbly.
08 - Remove from oven. Top each with a dollop of sour cream, sliced green onions, and chives if desired. Serve hot.

# Expert Tips:

01 -
  • These skins get impossibly crispy while staying sturdy enough to hold generous mounds of toppings
  • The beef bacon adds a smoky depth that makes these disappear faster than you can bake them
02 -
  • Let the potatoes cool just enough to handle but still warm—the flesh scoops out much more easily than cold potatoes
  • Don't skip the second bake after brushing with oil and seasonings, because this is what creates the sturdy, crispy base
03 -
  • Save the scooped-out potato flesh for mashed potatoes, potato soup, or breakfast hash the next day
  • Use a small ice cream scoop or cookie scoop to portion the cheese evenly for consistent melting

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