Loaded Potato Skins Cheddar Beef

My friend Mike brought these to a Super Bowl party years ago and I honestly didnt eat anything else that night. The combination of crispy potato skin, smoky beef bacon, and that cool tang of sour cream just hit different. Ive been making them ever since, tweaking little things along the way.

Last winter my sister came over when we were snowed in and we made a double batch just for the two of us. We stood at the counter eating them straight off the baking sheet, burning our fingers, not even caring. Thats the kind of food this is.

Ingredients

• 4 large russet potatoes: Russets have the perfect starchy flesh that scoops out easily while the skins get sturdy enough to hold all those toppings without collapsing
• 150 g beef bacon chopped: Beef bacon crisps up beautifully and has a deeper, smokier flavor that pairs so well with sharp cheddar
• 120 g sharp cheddar cheese shredded: Buy a block and shred it yourself because pre-shredded cheese has anti-caking agents that prevent proper melting
• 60 ml sour cream: Full fat is best here because it balances the rich cheese and salty bacon with that perfect cool contrast
• 2 scallions thinly sliced: Fresh onion adds a bright pop that cuts through all the heavy, rich flavors
• 2 tbsp fresh chives chopped optional: If you have them growing in your window box like I do, throw them on for a subtle onion finish
• 2 tbsp olive oil: Divide this between coating the potatoes initially and brushing the skins later for maximum crispness
• ½ tsp kosher salt: Use half for the initial bake and save the rest for seasoning the skins after scooping
• ¼ tsp freshly ground black pepper: Freshly ground makes a huge difference here so dont skip it

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper because you will thank yourself later when cleanup takes thirty seconds

Prep the potatoes:

Scrub them thoroughly under cold water and pat dry, then pierce each potato several times with a fork so steam can escape while baking

First bake:

Rub the potatoes with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt, then place directly on the oven rack and bake for 40–45 minutes until tender and the skins are crisp to the touch

Crisp the beef bacon:

While potatoes bake, cook the chopped beef bacon in a skillet over medium heat for 6–8 minutes until crispy, then transfer to a paper towel-lined plate

Cool and handle:

Remove potatoes from the oven and let them cool for about 10 minutes until you can handle them without burning your fingers

Scoop and create shells:

Slice each potato in half lengthwise and carefully scoop out most of the flesh with a spoon, leaving about a ½-cm border so the skins stay sturdy

Double bake for crispness:

Brush the inside and outside of each skin with remaining olive oil, season with pepper and remaining salt, then place cut side up on the baking sheet and bake 7–10 minutes until edges are golden brown

Add the good stuff:

Sprinkle cheddar cheese evenly inside each skin, top with crispy beef bacon, and return to the oven for 3–4 minutes until cheese is melted and bubbly

Finish and serve:

Remove from oven and top each potato skin with sour cream, sliced scallions, and chives if you want them to look fancy

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These became my go to bring to parties because they disappear within minutes and people always ask for the recipe. Something about the combination just works on a primal level.

Making Ahead Like A Pro

You can bake the potatoes and scoop them a day ahead, then just finish them off before guests arrive. Store the scooped skins in the fridge wrapped tightly and they will be ready for the final bake.

The Cheese Secret

Sharp cheddar is non negotiable here because mild cheese gets lost under all the other flavors. I have tried fancy cheese blends but sharp cheddar hits the perfect balance.

Serving Suggestions That Work

These are substantial enough to be a main dish with a simple green salad on the side, or serve them as appetizers with cold beer and expect to make a second batch.

• Set up a toppings bar and let people customize their own
• Keep them warm in a low oven until ready to serve
• Have extra sour cream nearby because people always want more

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These are the kind of appetizers that make people linger around the kitchen, grabbing them hot off the tray. Hope they become a favorite at your house too.

Recipe Questions & Answers

→ How can I crisp the potato skins perfectly?

Baking the potato skins twice helps create crisp edges—first baking whole, then scooping and baking again after brushing with oil ensures a crunchy texture.

→ Can I substitute beef bacon with another ingredient?

Yes, sautéed mushrooms offer a tasty vegetarian alternative to maintain a savory topping without meat.

→ What cheese works best for melting over potato skins?

Sharp cheddar melts well and offers a bold flavor that complements the crispy skins and savory bacon.

→ Is there a way to add extra heat to these potato skins?

Adding jalapeños or a drizzle of hot sauce can add a spicy kick to balance the richness.

→ What sides pair well with loaded potato skins?

These skins pair nicely with a crisp lager or chilled Sauvignon Blanc, enhancing the overall experience.