Loaded Potato Skins Cheddar Beef (Printable)
Crispy baked potato skins topped with cheddar, beef bacon, and fresh herbs for a hearty appetizer.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
→ Toppings
02 - 5 oz beef bacon, chopped
03 - 1 cup sharp cheddar cheese, shredded
04 - ¼ cup sour cream
05 - 2 scallions, thinly sliced
06 - 2 tbsp fresh chives, chopped
→ Seasonings & Oils
07 - 2 tbsp olive oil
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub potatoes thoroughly and pat dry. Pierce each potato several times with a fork.
03 - Rub potatoes with 1 tbsp olive oil and ¼ tsp salt. Place directly on oven rack. Bake for 40–45 minutes until tender and skins are crisp.
04 - Meanwhile, cook beef bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to paper towel-lined plate.
05 - Remove potatoes from oven. Let cool slightly for about 10 minutes until safe to handle.
06 - Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a ¼-inch border.
07 - Brush inside and outside of each skin with remaining olive oil. Season with pepper and pinch of salt. Place skins cut side up on baking sheet.
08 - Return to oven and bake for 7–10 minutes until edges are golden brown.
09 - Sprinkle cheddar cheese evenly inside each skin. Top with crispy beef bacon.
10 - Return to oven for 3–4 minutes until cheese is melted and bubbly.
11 - Remove from oven. Top each potato skin with dollop of sour cream, sliced scallions, and chives if desired. Serve warm.
# Expert Suggestions:
01 -
- The beef bacon gets impossibly crispy and adds this incredible smokiness that regular bacon cant match
- These are actually better than restaurant versions because you control the cheese to topping ratio
02 -
- Dont skip cooling the potatoes before scooping or you will end up with mangled skins and frustrated hands
- Leaving slightly more potato than you think you need prevents soggy bottoms later
03 -
- Scoop the potato flesh closer to the edge rather than the center for more even structural integrity
- Brushing both sides of the skins with oil is what makes them restaurant crispy instead of soggy