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The Ultimate Loaded Baked Potato Skins: Your New Favorite Appetizer

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  • Prep Time: 40 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 85 Minutes
  • Yield: 8 Servings 1x
  • Category: Dinner

Description

How to make crispy loaded baked potato skins with melty cheddar, smoky bacon, and chives that your whole family will devour.

Ingredients

Scale
  • The Foundation: Potatoes & Filling Base:
  • 4–6 large Russet potatoes (about 2.5–3 lbs total)
  • 8 slices thick-cut bacon
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, melted
  • Flavor Builders & Aromatics:
  • 1/4 cup fresh chives, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1/4 cup whole milk, warm
  • Essential Seasonings:
  • 1 teaspoon kosher salt, plus more for seasoning potatoes
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • Garnish & Serving:
  • 2 tablespoons fresh chives, extra for garnish
  • 1/2 cup sour cream, extra for serving
  • Optional: Hot sauce, for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Notes

Double-bake empty potato skins for ultimate crispness; this prevents a soggy final product.

Store cooked potato skins in an airtight container in the refrigerator for 3-4 days; reheat in the oven or air fryer.

Substitute sharp cheddar with Monterey Jack, Colby, or a cheddar blend; ensure it’s a good melting cheese for best results.

Serve warm, fresh from the oven, as an appetizer; offer extra sour cream, chives, and hot sauce for customization.

Prep baked potatoes and cooked bacon up to two days ahead; assemble and bake skins just before serving for crispness.

Brown butter slightly before mashing potato flesh for a richer, nuttier flavor in your filling.

**Allergy Information:** Dairy

Find it online: https://tastetrend.net/the-ultimate-loaded-baked-potato-skins-your-new-favorite-appetizer/