Loaded Baked Potato Skins Recipe

Russet potatoes: These are large, starchy potatoes that become crispy on the outside and soft inside when baked.

Olive oil: Used to coat the potatoes so they bake up golden and crispy.

Cheddar cheese: Shredded cheese that melts perfectly and adds a rich, sharp flavor.

Bacon: Cooked and crumbled for a salty, smoky crunch.

Sour cream: Adds creaminess and a tangy contrast to the crispy skins.

Chives: Fresh herbs that give a mild onion taste and a pop of green color.

One of the trickiest parts of making these Loaded Baked Potato Skins is scooping out the potato flesh without breaking the skin. Here’s a simple way to do it so your skins stay nice and sturdy:

1. After baking and letting the potatoes cool just enough to handle, cut each one in half lengthwise.
2. Use a spoon to gently scoop out most of the soft inside, but leave about a thin layer of potato attached to the skin. This helps keep the shape strong.
3. Take your time and scoop slowly, especially around the edges, so you don’t accidentally poke holes in the skin.

Doing this step carefully makes a big difference because if the skins tear, they won’t hold the yummy filling well and might fall apart when you try to eat them. Plus, leaving a little potato inside keeps the skins from getting too crispy or burnt during the second bake.

When I first tried this, I was in a hurry and scooped out too much, which made some skins rip. It was a mess! Now I always remind myself to be patient and scoop gently. Also, if you want a shortcut, you can save the scooped-out potato for mashed potatoes or mix it into a quick potato salad. Nothing goes to waste!

This little step helps make your baked potato skins both tasty and easy to handle, so you can enjoy every cheesy, bacon-filled bite without any crumbly disasters.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding a unique twist to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a great alternative for roasting.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder flavor and a gooey texture that complements the potato skins well.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with less fat, offering a healthier alternative while still providing a similar smoky flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy taste and creamy texture but with added protein and fewer calories.

• chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and a bit of crunch, making them a suitable replacement.

• Allow the potato skins to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the potato skins in an airtight container or wrap them tightly with plastic wrap. This helps maintain their crispiness and prevents them from absorbing any unwanted odors from the fridge.
• Store the potato skins in the refrigerator for up to 3 days. Beyond this, they may start to lose their texture and flavor.
• For longer storage, consider freezing the potato skins. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the potato skins to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen potato skins on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• If reheating from the refrigerator, reduce the baking time to 10-15 minutes. Keep an eye on them to ensure they don’t overcook.
• For an extra burst of flavor, consider adding a fresh sprinkle of cheddar cheese and crumbled bacon before reheating. This will give them a freshly-made taste.
• Serve with a dollop of sour cream and a sprinkle of chopped chives to bring back that just-made deliciousness.

• Oven Method: Preheat your oven to 375°F (190°C). Place the loaded baked potato skins on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the cheese from over-browning. Bake for 10-15 minutes until heated through. Remove the foil for the last 5 minutes to let the cheese get bubbly and the potato skins crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the potato skins in a single layer in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking. This method will give you a crispy exterior and gooey cheese inside.

• Microwave Method: Place the potato skins on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on high for 1-2 minutes, or until heated through. This method is quick but may not keep the potato skins as crispy as other methods.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Place the potato skins in the skillet, cover with a lid, and cook for 5-7 minutes, flipping halfway through. This method will help maintain a crispy texture while ensuring the cheese melts perfectly.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the potato skins on the toaster oven tray. Heat for 10-12 minutes, or until the cheese is melted and the potato skins are heated through. This method is great for small batches and keeps the potato skins crispy.

• Oven: Used to bake the potatoes until they are tender and to crisp up the potato skins.

• Baking sheet: Holds the potatoes while they bake in the oven.

• Knife: Used to cut the baked potatoes in half lengthwise.

• Spoon: Scoops out most of the potato flesh, leaving a thin layer inside the skins.

• Pastry brush: Brushes olive oil onto the potato skins to help them crisp up in the oven.

• Mixing bowl: Holds the shredded cheese and crumbled bacon before filling the potato skins.

• Measuring spoons: Measures the olive oil and chopped chives accurately.

• Cooling rack: Allows the baked potatoes to cool slightly before handling.

• Serving platter: Presents the loaded baked potato skins attractively for serving.

Pre-cook bacon: Cook and crumble the bacon in advance. Store it in the fridge until needed.

Microwave potatoes: Start cooking the potatoes in the microwave for 5-7 minutes before transferring them to the oven. This reduces baking time.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Prep toppings ahead: Chop chives and measure out sour cream in advance. Store them in the fridge until ready to use.

Double batch: Make extra potato skins and freeze them. Reheat in the oven when needed.