Crispy Potato Skins Loaded

I was scraping out baked potatoes one Tuesday night when it hit me: the skins were the best part. Crispy edges, buttery insides, all that wasted potential heading for the compost. So I brushed them with oil, cranked the oven back up, and twenty minutes later I had something better than the meal I'd planned.

The first time I made these for friends, I piled them on a sheet pan and set them on the coffee table. Everyone grabbed one, then another, then fought over the last two. Nobody touched the chips I'd bought.

Ingredients

• Russet potatoes: Their thick skins hold up to baking twice without falling apart, and the flesh scoops out cleanly, leaving a sturdy boat for toppings.
• Bacon: Cook it until it shatters when you bite it. Anything less gets chewy under the broiler.
• Cheddar cheese: Shred it yourself from a block. Pre-shredded cheese has coatings that keep it from melting into that gooey, drippy layer you want.
• Sour cream: Full-fat only. Light sour cream gets watery and sad when it sits on hot potatoes.
• Green onions: Slice them thin and scatter them on at the very end so they stay bright and sharp tasting.
• Olive oil: This is what makes the skins shatter when you bite them. Brush it on generously, especially around the edges.
• Kosher salt, black pepper, garlic powder: Season the skins before the second bake, not after, so the flavors get toasted into the surface.

Instructions

Bake the potatoes:

Preheat your oven to 400°F and poke each potato a few times with a fork so steam can escape. Bake them directly on the rack or on a lined sheet for 45 to 50 minutes until a knife slides through easily.

Prep the bacon:

While the potatoes bake, fry the bacon over medium heat until the edges curl and darken. Drain it on paper towels, then crumble it into bite-sized pieces.

Scoop the potatoes:

Let the potatoes cool just enough to handle, then slice them in half lengthwise. Use a spoon to scoop out most of the flesh, leaving a thin wall so the skin holds its shape.

Season and crisp:

Brush both sides of each skin with olive oil, sprinkle with salt, pepper, and garlic powder, then lay them cut side down on the baking sheet. Bake for 5 minutes to crisp the bottoms.

Load and melt:

Flip the skins over, fill each one with shredded cheddar and crumbled bacon, then bake for another 7 to 10 minutes. Watch for the cheese to bubble and the edges to turn deep golden.

Finish and serve:

Pull them from the oven, dollop sour cream on each one, and scatter green onions over the top. Serve them hot while the cheese is still molten.

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I made a batch of these the night my sister came over to vent about her week. We sat at the counter, peeling apart the crispy shells, and by the time the plate was empty she was laughing again. Food like this doesnt fix anything, but it helps.

Make-Ahead Strategy

You can bake and scoop the potatoes up to a day ahead, then store the skins in the fridge wrapped in plastic. When youre ready, brush them with oil and pick up at step five. Theyll crisp just as well, and you save yourself the waiting around.

Swaps and Substitutions

Monterey Jack melts even faster than cheddar and has a milder flavor if youre serving these to kids. Pepper jack adds a low hum of heat without overwhelming the bacon. If youre skipping meat, try crumbled vegetarian bacon or just double down on cheese and add some sauteed mushrooms.

Serving Suggestions

These work as a starter before burgers or grilled chicken, but Ive also served them as the main event with a big salad on the side. They pair well with cold beer, and theyre even better with a little dish of salsa or guacamole for dipping.

• Set out hot sauce for anyone who likes a kick.
• Add a sprinkle of smoked paprika before the final bake for a deeper flavor.
• Use the scooped potato flesh for mashed potatoes or hash browns the next morning.

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Once you get the hang of these, youll find yourself baking extra potatoes just to have an excuse to make them again. Theyre the kind of thing that disappears fast and gets requested often.

Recipe Questions & Answers

→ What type of potatoes work best?

Large russet potatoes are ideal due to their sturdy skins and fluffy interior, perfect for holding toppings.

→ How can I make the skins extra crispy?

Brushing the skins with olive oil and baking them edge-down before filling helps achieve a crisp texture.

→ Can I substitute cheddar cheese?

Yes, Monterey Jack or pepper jack cheese offers a flavorful alternative with a melty texture.

→ Is there a way to make this without bacon?

For a vegetarian option, omit bacon or use plant-based bacon substitutes to keep the smoky flavor.

→ What garnishes enhance the flavors?

Chopped chives add freshness and hot sauce gives a spicy kick to complement the richness.