Loaded Potato Skins

Loaded potato skins are the ultimate crowd-pleaser—crispy, cheesy, and piled high with smoky bacon bits, green onions, and a dollop of sour cream.

Course Appetizer

Cuisine American

Keyword Game Day Appetizer, Potato Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings People

Calories 799kcal

Author Darcey Olson

Cost $14

Pre-heat oven to 400℉.
Pierce the skin of the scrubbed potatoes in several places with a fork. Place them on a baking sheet and bake until the internal temperature is 205°F-211°F. Bake approx. 1 hour. (will vary based on size of the potatoes).
While the potatoes are cooking, add bacon to a large skillet (not preheated). Turn the heat on to medium. Cook 8-12 minutes, flipping as needed, until your preferred crispness is reached. Transfer to a paper towel lined towel. Reserve the bacon fat.
Remove the potatoes from the oven and let them cool. When cool enough to handle, cut potatoes in half lengthwise. Scoop out the center of each piece with a small spoon. Leave about ¼" of potato flesh.
Using a pastry brush, coat the skins and flesh of each piece with the reserved bacon fat. Sprinkle with a generous amount of kosher salt and black pepper. Return to the oven and bake for 7-10 minutes.
Divide the cheese and bacon equally between the potato pieces. Bake for a final 5-7 minutes, until the cheese is melted. Remove from the oven.
Top with green onions and sour cream and enjoy.

Note 1 - Yukon potatoes will also work. They tend to be smaller so you'll need more of them to equal the size of 4 russet potatoes.

Note 2 - If you don't want to use the bacon fat, replace with 4 tbsp. of butter.