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Loaded Potato Skins

Crispy, cheesy, and loaded with bacon and cool sour cream, these loaded potato skins deliver restaurant-quality flavor in under 90 minutes. A two-bake method guarantees a shell that snaps, not bends, making them the perfect crowd-pleasing appetizer for game day or any gathering.
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Prep Time 10 minutes
Cook Time 1 hour 12 minutes
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 large baking potatoes about 10 oz each
  • 3 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 8 slices cooked bacon crumbled
  • 1/2 cup sour cream
  • 4 green onions sliced

Method
 

  1. Preheat oven to 450°F.
  2. Scrub potatoes, pat dry, and prick all over with a fork.
  3. Bake potatoes directly on rack for 50-60 minutes until tender.
  4. Let potatoes cool 5-10 minutes, then halve lengthwise.
  5. Scoop out flesh, leaving a 1/4-inch border attached to skin.
  6. Whisk oil, Parmesan, salt, garlic powder, paprika, and pepper.
  7. Brush oil mixture inside and outside each skin.
  8. Bake skins 10 minutes, turning halfway, until golden and firm.
  9. Sprinkle Cheddar and bacon evenly over skins.
  10. Bake 2 minutes until cheese melts and bubbles.
  11. Transfer to platter, top with sour cream and green onions.
  12. Serve immediately while warm and crisp.

Notes

  • For vegetarian version, skip bacon and add sautéed mushrooms or roasted broccoli.
  • Swap Cheddar with Gruyère, smoked Gouda, or a blue cheese mix.
  • Add heat by mixing cayenne into the oil or topping with jalapeño slices.
  • Bake and hollow potatoes up to 8 hours ahead; refrigerate and bring to room temp before second bake.