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Ultra close-up macro food photography of piping hot crispy loaded potato skins with melted bubbling cheddar, crispy bacon, and sour cream

Crispy Loaded Potato Skins (Cheddar, Crispy Bacon & Green Onions)

These ultimate restaurant-style Crispy Loaded Potato Skins are baked until shatteringly crisp on the outside, brushed with garlic herb butter, and piled high with bubbling melted sharp cheddar, sizzling applewood smoked bacon, and fresh scallions. Served with cool sour cream—the undisputed king of game day appetizers!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 potato skins
Course: Appetizers & Snacks, Finger Food, Game Day Food, Party Appetizers
Cuisine: American
Calories: 195
Ingredients Method Nutrition

Ingredients
  

Potato Base & Seasoning
  • 6 medium Russet potatoes, baked
  • 3 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
Cheesy Loaded Toppings
  • 1.5 cups sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 8 slices thick-cut bacon, crumbled
  • 3 large green onions, sliced
For Serving
  • 3/4 cup sour cream
  • 1 tbsp fresh chives

Method
 

Potato Skin Preparation
  1. Bake & Scoop: Preheat oven to 450°F (230°C). Slice cooled baked potatoes lengthwise in half. Using a spoon, scoop out the potato flesh, leaving about a 1/4-inch border of potato along the skin so the boats maintain sturdy structure (save the scooped potato for mashed potatoes!).
  2. Season & First Crisp: Whisk together melted butter, olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Generously brush both the inside and outside of all potato skins with the seasoned butter mixture.
  3. Bake Hollow Skins: Place potato skins cut-side down on a rimmed baking sheet. Bake for 10 minutes, flip cut-side up, and bake for another 8 to 10 minutes until the edges are deep golden-brown, blistered, and shatteringly crisp.
  4. Load the Cheeses & Bacon: Remove from oven. Fill each crispy boat generously with shredded sharp cheddar and Monterey Jack cheese, then top with crumbled crispy bacon.
  5. Melt to Perfection: Return to the oven for 4 to 5 minutes, or switch to the high BROILER for 2 minutes until the cheese is bubbling, molten, and starting to brown around the edges.
  6. Garnish & Serve: Transfer to a serving platter. Garnish immediately with sliced green onions and snipped fresh chives. Serve piping hot with dollops of cold sour cream for dipping!

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 16gProtein: 8gFat: 11gSaturated Fat: 6gCholesterol: 32mgSodium: 340mgPotassium: 410mgFiber: 2gSugar: 1gVitamin A: 280IUVitamin C: 8mgCalcium: 140mgIron: 1.2mg

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