Loaded Potato Skins Cheddar (Printable)

Baked russet potato skins topped with cheddar, beef bacon, sour cream, and fresh herbs for a savory snack.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 5 oz beef bacon, chopped
03 - 1 cup sharp cheddar cheese, shredded
04 - ¼ cup sour cream
05 - 2 scallions, thinly sliced
06 - 2 tbsp fresh chives, chopped (optional)

→ Seasonings & Oils

07 - 2 tbsp olive oil
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub the potatoes thoroughly and pat dry. Pierce each potato several times with a fork.
03 - Rub potatoes with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Place directly on the oven rack. Bake for 40–45 minutes, or until potatoes are tender and skins are crisp.
04 - Meanwhile, cook the beef bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate.
05 - Remove the potatoes from the oven. Let cool slightly for about 10 minutes until safe to handle.
06 - Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a ¼-inch border.
07 - Brush the inside and outside of each skin with the remaining olive oil. Season with pepper and a pinch of salt. Place skins cut side up on the baking sheet.
08 - Return to the oven and bake for 7–10 minutes until the edges are golden brown.
09 - Sprinkle cheddar cheese evenly inside each skin. Top with crispy beef bacon.
10 - Return to the oven for 3–4 minutes until the cheese is melted and bubbly.
11 - Remove from oven. Top each potato skin with a dollop of sour cream, sliced scallions, and chives if desired. Serve warm.

# Expert Tips:

01 -
  • Beef bacon brings a deeper, heartier smokiness than pork bacon that makes these feel substantial
  • The double bake technique creates skins that are impossibly crispy while still sturdy enough to hold generous toppings
  • They come together faster than you would expect, making them perfect for unexpected guests or sudden cravings
02 -
  • Leaving slightly more potato flesh than you think necessary prevents the skins from becoming too delicate and breaking when loaded with toppings
  • The double bake technique is what separates soggy potato skins from the restaurant style ones that actually hold their crunch
  • Beef bacon cooks faster than pork bacon, so watch it closely to prevent burning which would make everything taste bitter
03 -
  • Scoop the potato flesh when they are still warm, it comes away much more cleanly than when completely cold
  • Save the scooped potato flesh for mashed potatoes or potato soup the next day
  • Space the potato skins evenly on the baking sheet so heat circulates properly for even crisping

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