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Crispy Loaded Baked Potato Skins: Easy Bacon & Cheddar Recipe

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Crispy baked potato skins loaded with sharp cheddar, smoky bacon, and a dollop of sour cream. The double-baking method ensures perfectly crunchy skins with a gooey, cheesy filling—an irresistible snack for game day or any occasion.

Ingredients

Scale
  • 4 medium Russet potatoes
  • 8 strips thick-cut bacon (Applewood-smoked preferred)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream (full-fat recommended)
  • 4–5 green onions, sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: extra shredded cheese, crumbled bacon bits, ranch dressing

Instructions

  1. Preheat oven to 400°F (200°C). Wash and scrub potatoes thoroughly; pat dry.
  2. Prick each potato several times with a fork to allow steam to escape.
  3. Brush potatoes lightly with olive oil and season generously with salt and pepper. Place directly on oven rack or on a foil-lined baking sheet. Bake for 45-50 minutes until skins are crispy and a fork slides easily into the center.
  4. Let potatoes cool for about 10 minutes. Cut each potato in half lengthwise. Using a small spoon or fork, scoop out the fluffy interior, leaving about ¼ inch of potato attached to the skin. Reserve scooped potato for another use.
  5. While potatoes bake, cook bacon in a cold skillet over medium heat until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.
  6. Increase oven temperature to 425°F (220°C). Place potato skins cut-side up on a foil-lined baking sheet. Brush insides with a little more olive oil and season with a pinch of salt. Bake for 10 minutes to crisp the skins.
  7. Fill each skin with a generous amount of shredded cheddar and crumbled bacon. Return to oven and bake for another 8-10 minutes until cheese is melted, bubbly, and starting to brown.
  8. Remove from oven and let cool for 2 minutes. Top each skin with a small dollop of sour cream and a sprinkle of sliced green onions. Serve immediately.

Notes

For extra crispy skins, flip them cut-side down for the second bake. Shred cheese from a block for better melting. Let skins rest 2 minutes before adding sour cream to prevent it from melting. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in oven or air fryer at 375°F for 5-7 minutes.

Nutrition

Keywords: crispy loaded baked potato skins, bacon cheddar potato skins, game day appetizer, easy potato skins recipe, double-baked potato skins

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