Ingredients for Loaded Baked Potato Skins

• 4-6 large Russet potatoes (about 2.5-3 lbs total): The essential foundation for our crispy loaded baked potato skins. Choose uniform sizes for even baking.
• 8 slices thick-cut bacon: Provides irresistible smoky, salty crunch. Cook it until perfectly crisp; this is a true star ingredient!
• 2 cups sharp cheddar cheese, shredded: Melts beautifully, creating gooey pockets of flavor. Freshly shredding is key for superior melt and taste.
• 1/2 cup sour cream: Adds creamy tanginess to the potato filling. Full-fat yields the richest, most decadent results.
• 1/4 cup unsalted butter, melted: Enriches the potato flesh and helps crisp the skins. Melt it gently for easy incorporation and flavor.
• 1/4 cup fresh chives, finely chopped: Offers a delicate, oniony freshness that cuts through richness. Finely chop for even distribution.
• 1 teaspoon garlic powder: Infuses a savory, aromatic depth into the potato filling. A little goes a long way for balanced flavor.
• 1/2 teaspoon onion powder: Complements the garlic, adding another layer of savory umami. Ensures consistent flavor throughout the filling.
• 1 tablespoon olive oil: Essential for rubbing the potato skins, promoting a super crispy exterior. Don’t skip this step for ultimate crunch.
• 1/4 cup whole milk, warm: Helps create a smooth, creamy potato filling. Warm milk prevents cooling down the mixture too quickly.
• 1 teaspoon kosher salt, plus more for seasoning potatoes: Crucial for seasoning the potatoes and bringing all flavors to life. Adjust to your taste preference.
• 1/2 teaspoon freshly ground black pepper: Adds a pungent, aromatic kick. Grind it fresh for the most vibrant flavor and aroma.
• 1/2 teaspoon smoked paprika: Offers a subtle, warm smoky note that enhances the bacon flavor. A fantastic flavor builder for depth.
• 2 tablespoons fresh chives, extra for garnish: Provides a final burst of color and fresh oniony taste. Sprinkle generously before serving.
• 1/2 cup sour cream, extra for serving: A cool, creamy counterpoint to the rich, warm skins. Serve on the side for dipping.
• Optional: Hot sauce, for serving: For those who love a little extra kick. A few drops add a delightful spicy zing.

How to Make Loaded Baked Potato Skins

Prep Potatoes & Bacon:

Start by baking Russet potatoes at 400°F (200°C) for 45-60 minutes until tender. While cooling, cook bacon until perfectly crisp. Drain, crumble, and set aside. This base is crucial for your ultimate Loaded Baked Potato Skins.

Scoop & Season:

Halve the cooled potatoes lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch shell. Brush the skins inside and out with olive oil, sprinkle with salt, and prepare for their first bake in the oven.

Prepare Filling:

In a bowl, mash the scooped potato flesh with melted butter, sour cream, warm milk, garlic powder, onion powder, salt, pepper, and smoked paprika. Fold in 1.5 cups shredded cheddar and half the crumbled bacon until just combined for your rich filling.

Crisp the Skins:

Place the empty potato skins cut-side down on a baking sheet. Bake at 400°F (200°C) for 10-12 minutes until slightly crispy. Flip, then bake for another 5 minutes to ensure ultimate crispness before loading.

Load & Bake:

Fill each crispy potato skin generously with the prepared potato mixture. Top with the remaining 1/2 cup of shredded cheddar cheese and the rest of the crumbled bacon. Return these Loaded Baked Potato Skins to the oven for their final bake.

Melt & Bubble:

Bake the loaded skins for 12-15 minutes at 400°F (200°C), or until the cheese is beautifully melted, bubbly, and slightly golden. Watch for that perfect melty goodness, indicating they are ready for garnishing.

Garnish & Serve:

Garnish your warm Loaded Baked Potato Skins with extra fresh chives and a dollop of sour cream. A dash of hot sauce is optional for an extra kick. Serve immediately and enjoy these satisfying, golden bites of happiness!

How to Store Loaded Baked Potato Skins

To store leftover Loaded Baked Potato Skins, place them in an airtight container and refrigerate them promptly. They will stay fresh for 3-4 days. Don’t leave them at room temperature too long, or they’ll get soggy and spoil quickly – a mistake I learned the hard way! Discard if they develop an off smell or slimy texture.

For make-ahead, you can bake potatoes and cook bacon up to 2 days prior. Prepare the filling and assemble the skins just before the final bake to ensure everything stays fresh and crispy.

Layer skins with parchment paper if stacking. Reheat in the oven or air fryer for optimal crispness.

What to Serve with Loaded Baked Potato Skins

Serve these Ultimate Loaded Baked Potato Skins warm, fresh from the oven, for the perfect appetizer. Arrange them artfully on a large platter for a party-ready presentation. They are best enjoyed hot, perhaps alongside a simple green salad or a chilled craft beer. This classic pub favorite is sure to be a crowd-pleaser.

I love to serve them family-style, with extra bowls of sour cream, chives, and hot sauce. This allows everyone to customize their skins, making it a perfect interactive experience to enjoy.

Frequently Asked Questions

→ How do I prevent my Ultimate Loaded Baked Potato Skins from becoming soggy?

The key to crispness is the double bake. First, crisp the empty shells cut-side down, then flip them before filling. This ensures a sturdy, crispy foundation, preventing that dreaded soggy mess. Trust me, it’s worth the extra step!

→ Can I make or freeze The Ultimate Loaded Baked Potato Skins ahead of time?

Yes, you can prep components! Bake potatoes and cook bacon up to 2 days prior. For best crispness, assemble and bake just before serving. Freezing fully assembled skins isn’t ideal, as they can get mushy when reheated.

→ Can I substitute another type of cheese for sharp cheddar in this recipe?

Absolutely! While sharp cheddar offers classic flavor, you can use Monterey Jack, Colby, or a cheddar blend. Just ensure it’s a good melting cheese. Avoid dry, crumbly varieties that won’t give you that lovely bubbly finish.

→ How long do cooked Loaded Baked Potato Skins last in the refrigerator?

Cooked Loaded Baked Potato Skins store well in an airtight container in the refrigerator for 3-4 days. Reheat them in the oven or air fryer to regain crispness. Don’t leave them out too long, or they’ll get soggy and spoil quickly.

→ What if I don’t have an oven for baking these potato skins?

An oven is crucial for the initial potato bake and crisping the skins. However, you could potentially crisp the empty skins in an air fryer. For the final bake, an air fryer or even a convection toaster oven could work for smaller batches.