Free recipe American

Loaded Potato Skins

Name: Loaded Potato Skins
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 russet potatoes, medium, about 8 oz each, scrubbed; 8 slices bacon; 2 tbsp unsalted butter, melted; 1 tbsp vegetable oil; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 2 cups sharp cheddar cheese, shredded; 3/4 cup sour cream; 4 green onions, thinly sliced; 1 tbsp fresh chives, chopped, optional

Crispy twice-baked russet potato skins filled with melted cheddar and bacon, topped with sour cream and green onions.

By Priya Hollis, Head of Shop & Product Published March 24, 2026

Jump to recipe

Prep: 20 min
Cook: 1 hr 25 min
Total: 1 hr 45 min
Servings: 6
Level: Easy

Potato skins are pub food at its best: crunchy shells, lots of melted cheddar, salty bacon and a cool dollop of sour cream. The trick to making them truly crisp at home is to bake them twice.

First the potatoes bake whole until tender. Then we scoop out most of the flesh, leaving a thin layer so the skins hold their shape, brush them inside and out with bacon fat and butter, and roast them again until they crackle. Only then do they get filled with cheese and bacon for a final melt.

Save the scooped potato for mashed potatoes or a quick hash the next morning, and serve these hot with extra sour cream on the side.

Twice-baked for extra crunch
Cheddar, bacon and sour cream
Classic pub-style appetizer

Directions

Heat the oven to 400 degrees F with a rack in the center.
Pierce the potatoes a few times with a fork, rub them with the oil and bake directly on the rack for 50 to 60 minutes, until a knife slides in easily.
Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, crumble and reserve 2 tablespoons of the fat.
Let the potatoes cool for 10 minutes, until you can handle them.
Halve each potato lengthwise and scoop out the flesh, leaving a 1/4-inch shell of potato attached to the skin.
Raise the oven temperature to 450 degrees F and line a rimmed baking sheet with foil.
Mix the reserved bacon fat with the melted butter, salt, pepper, garlic powder and smoked paprika.
Brush the mixture over the inside and outside of each skin and arrange them cut side down on the baking sheet. Bake for 10 minutes.
Flip the skins cut side up and bake for 8 to 10 minutes more, until the edges are crisp and golden.
Fill each skin with cheddar and most of the crumbled bacon, then bake for 3 to 5 minutes, until the cheese is melted and bubbling.
Top with a spoonful of sour cream, the remaining bacon, green onions and chives, and serve hot.

Test-kitchen tips

Bake and scoop the potatoes up to 2 days ahead; refrigerate the shells and do the crisping and filling just before serving.
Do not scoop too thin; that 1/4-inch layer of potato keeps the skins sturdy enough to pick up.
Swap in pepper jack and pickled jalapenos, or fill with chili and cheddar for a heartier game-day version.