Loaded Potato Skins with Cheddar, Bacon, and Scallions

Why You’ll Love This Recipe

• Ultra-crisp potato “boats” that stay crunchy under gooey melted cheddar.
• Balanced flavors: smoky bacon, sharp cheese, fresh scallions, cool tangy sour cream.
• Make-ahead friendly: bake and scoop the shells in advance, then crisp and fill fast.
• Game-day classic that doubles as an easy appetizer or casual dinner.

Grocery List

• Produce: 6 medium russet potatoes, 1 bunch scallions
• Dairy: 8 oz sharp cheddar, 1 cup sour cream, 1 tbsp unsalted butter
• Pantry: Smoky bacon (8 slices), neutral oil, kosher salt, black pepper, garlic powder, smoked paprika (optional)

Full Ingredients

Potatoes and Seasoning

• 6 medium russet potatoes (8–10 oz each; 3 to 3.5 lb total)
• 1 tbsp neutral oil (for first bake)
• 1 tsp kosher salt (for first bake)
• 2 tbsp neutral oil (for second bake)
• 1 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Filling and Toppings

• 8 slices smoky bacon (about 8 oz), cooked and crumbled
• 8 oz sharp cheddar cheese, coarsely shredded (about 2 packed cups)
• 4 scallions, thinly sliced (greens and light greens)
• 1 cup sour cream, well chilled
• Smoked paprika, a pinch for finishing (optional)

Step-by-Step Instructions

Step 1: Bake the potatoes until fluffy

Preheat the oven to 425°F with a rack in the center. Scrub the russets and pat dry. Pierce each potato 6–8 times with a fork. Rub all over with 1 tablespoon neutral oil and sprinkle with 1 teaspoon kosher salt. Place directly on the oven rack (or on a rack set over a foil-lined baking sheet) and bake 55–60 minutes, until the skins are taut and the centers are very tender when pierced.

Step 2: Cook the bacon and prep toppings

While the potatoes bake, cook the bacon in a skillet over medium heat, 8–12 minutes until crisp. Drain on paper towels and crumble. Shred the sharp cheddar, slice the scallions, and keep the sour cream chilled. Set everything aside.

Step 3: Halve and scoop the potatoes

Let baked potatoes cool just until safe to handle, about 10 minutes. Slice lengthwise to make long “boats.” Using a spoon, carefully scoop out the centers, leaving about a 1/4-inch layer of potato attached to the skin for structure. Reserve the scooped potato for another use (mashed potatoes, breakfast hash, or potato pancakes). Increase the oven temperature to 450°F.

Step 4: Season and crisp the shells

In a small bowl, whisk together 2 tablespoons neutral oil, 1 tablespoon melted butter, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Brush this mixture generously over the inside and outside of each shell. Arrange the shells cut-side down on a wire rack set inside a rimmed baking sheet for maximum airflow. Bake 10 minutes, then flip cut-side up and bake 6–8 minutes more, until the edges are deeply golden and the skins are shatter-crisp.

Step 5: Fill with cheddar and bacon, then melt

Divide the shredded cheddar among the hot shells (about 2 heaping tablespoons per shell), then sprinkle with crumbled bacon. Return to the oven and bake 3–5 minutes, just until the cheese is fully melted and glossy. If you like extra color, broil for 1–2 minutes, watching closely.

Step 6: Finish with cool toppings and serve

Transfer the loaded potato skins to a platter. Add a chilled dollop of sour cream to each, shower with sliced scallions, and finish with a whisper of smoked paprika if using. Serve immediately while the shells are ultra-crisp.

Pro Tips

• Airflow is everything: bake the shells on a rack so both sides crisp evenly.
• Leave a 1/4-inch potato layer in each shell for structure; too thin and they’ll collapse, too thick and they’ll be heavy.
• Coarsely shredded cheddar melts into stretchy pockets without turning oily; avoid pre-shredded if possible.
• Keep sour cream very cold for a clean temperature contrast against the hot cheese.
• Save the scooped potato for another dish; it freezes well in a bag for up to 1 month.

Variations

• Jalapeño Popper Skins: Use pepper jack plus sharp cheddar, add sliced pickled jalapeños, and finish with a squeeze of lime.
• Buffalo Chicken Skins: Toss shredded rotisserie chicken with buffalo sauce, top with cheddar, and finish with blue cheese crumbles and ranch.
• Broccoli Cheddar (Vegetarian): Fold finely chopped steamed broccoli into the cheese and top with chives instead of bacon.

Storage & Make-Ahead

Par-bake and scoop the potato shells up to 2 days in advance; refrigerate in an airtight container. Crisp and fill just before serving. To freeze unfilled shells, place on a sheet pan until solid, then store in a freezer bag up to 1 month; crisp from frozen at 450°F for 12–15 minutes. Leftover filled skins keep 3 days in the fridge; reheat at 375°F for 10–12 minutes until hot and re-crisped. Add sour cream and scallions after reheating.

Nutrition (per serving)

Approximate for 2 potato skins: 430 calories; 25 g fat (12 g saturated); 34 g carbohydrates; 17 g protein; 3 g fiber; 760 mg sodium. Nutrition will vary based on actual cheese, bacon, and sour cream amounts used.