Crispy Loaded Potato Skins

My college roommate's mom taught me the secret to restaurant-quality potato skins during a weekend visit. She insisted on russets and showed me how to get that impossible crispiness without deep frying. Now they're my go-to for game nights and casual gatherings.

Last Super Bowl, I made three batches and still ran out within the first quarter. My brother-in-law stood by the baking sheet pretending to help serve but really just eating them as fast as they came out of the oven.

Ingredients

• 4 medium russet potatoes: Their high starch content creates the fluffiest interior while the thick skin holds up beautifully to baking
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives the best flavor contrast against the mild potato
• 4 slices bacon: The smoky salty element that makes these addictive
• 3 green onions: Fresh bite to cut through all that rich cheese and bacon
• 2 tbsp sour cream: Cool creamy contrast though honestly these are great without it too
• 2 tbsp olive oil: Helps achieve that golden crispy exterior we're after
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the toppings shine

Instructions

Get your oven going:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later.

Prep those potatoes:

Prick them all over with a fork then rub with 1 tablespoon olive oil and sprinkle with salt.

First bake:

Bake for 40 to 45 minutes until a knife slides through easily.

While they bake:

Cook your bacon until perfectly crisp then drain and crumble it.

Cool and slice:

Let potatoes cool 10 minutes then cut in half lengthwise.

Scoop carefully:

Leave about 1 cm of potato attached to the skin and save the scooped flesh for mashed potatoes tomorrow.

Crisp them up:

Brush skins inside and out with remaining oil and bake at 190°C (375°F) for 8 to 10 minutes.

Add the good stuff:

Fill each skin with cheese and bacon then bake 5 to 7 minutes until bubbly.

Finish and serve:

Top with green onions and sour cream then get them to the table immediately.

Save

These became a Friday tradition in our house. Something about standing around the kitchen counter eating them straight off the baking sheet just feels right.

Making Ahead

You can bake and scoop the potatoes up to a day ahead. Just store the skins in the fridge and crisp them up again before adding toppings.

Vegetarian Options

Sautéed mushrooms work surprisingly well as a bacon substitute. Or try roasted red peppers for a sweet smoky flavor that still feels indulgent.

Serving Ideas

I love setting up a toppings bar and letting people build their own. Some unexpected combos that have become favorites around here.

• Jalapeños and extra sharp cheddar for heat lovers
• Broccoli and cheddar for something almost healthy
• Leftover chili on top turns them into a meal

Save

Whatever you do, make more than you think you need. They disappear faster than you can imagine.

Questions & Answers

→ What type of potatoes work best?

Russet potatoes are ideal because their thick skins hold up well during baking and their high starch content creates fluffy interiors that are easy to scoop out.

→ Can I make these ahead of time?

Yes, bake and scoop the potatoes up to a day ahead. Store the skins in the refrigerator and complete the final baking with toppings just before serving.

→ What can I use instead of bacon?

Sautéed mushrooms, diced bell peppers, or diced jalapeños work well for vegetarians. You can also use vegetarian bacon alternatives.

→ How do I get the crispest skins?

Brushing both sides with oil and baking at high temperature twice creates the best crunch. Avoid overcrowding the baking sheet to ensure even crisping.

→ What should I do with the scooped potato flesh?

Mash it with butter and milk for a side dish, use it in potato soup, or mix with eggs for breakfast hash.

→ Can I freeze prepared potato skins?

Freeze after the first crisp bake, before adding cheese and bacon. Thaw and complete with toppings when ready to serve.