Crispy Loaded Potato Skins Supreme
A quick and easy snack featuring crispy russet potato skins loaded with sharp cheddar cheese, crispy bacon, and fresh green onions, perfect for game nights and casual get-togethers.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes baking + 25-27 minutes additional baking
- Total Time: 1 hour 20 minutes
- Yield: 12 servings (about 3 potato skins per serving) 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 ½ cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked crisp and crumbled
- 3 stalks green onions, thinly sliced
- ½ cup sour cream
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Optional: jalapeño slices (fresh or pickled)
- Optional: chopped tomatoes or avocado
- Optional: shredded Monterey Jack or mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each potato a few times with a fork, then bake whole for 50-60 minutes until tender when pierced with a skewer.
- Let potatoes cool enough to handle, then cut each in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch (6mm) of potato attached to the skin.
- Mix melted butter with olive oil, garlic powder, smoked paprika, salt, and pepper. Brush this mixture all over the potato skins, inside and out.
- Place the skins on a baking sheet (use a wire rack if available) skin side down. Bake for 10 minutes, then flip and bake another 10 minutes until crispy and golden.
- Remove skins from oven, fill each with shredded cheddar and crumbled bacon. Return to oven for 5-7 minutes until cheese melts and bubbles.
- Sprinkle green onions over the hot skins and add a dollop of sour cream just before serving.
Notes
Use a wire rack if possible to help skins crisp evenly. Flip skins halfway through baking if no wire rack is available. Thin sour cream with a teaspoon of milk or lemon juice if too thick. Watch cheese closely during final bake to prevent burning. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a 375°F oven for 10-12 minutes to restore crispiness.
Nutrition
- Serving Size: About 3 potato skins
- Calories: 320
- Fat: 18
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
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