Loaded Cheesy Potato Skins with Bacon Crunch Recipe
These Loaded Cheesy Potato Skins with Bacon Crunch are a perfect appetizer or snack featuring crispy russet potato skins topped with melted sharp cheddar cheese, crunchy bacon bits, and savory seasonings. Finished with a dollop of sour cream and fresh green onions, this recipe offers a delicious blend of textures and flavors that will satisfy any comfort food craving.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8-12 potato skins 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 4–6 medium Russet potatoes
Fat
- 3 tbsp melted butter or olive oil
Bacon
- 6–8 slices thick-cut bacon, cooked until crisp and crumbled
Cheese
- 1½ cups shredded sharp cheddar cheese
Seasoning
- 1 tsp salt
- ½ tsp garlic powder
- Pinch of smoked paprika
Garnish
- Sour cream
- Green onions or chives, chopped
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and dry the russet potatoes. Pierce each potato several times with a fork to allow steam to escape. Place them on a baking sheet and bake for 45-60 minutes until tender when pierced with a fork.
- Cook the Bacon: While the potatoes bake, cook the thick-cut bacon slices in a skillet over medium heat until crisp. Remove the bacon from the pan and let drain on paper towels, then crumble into small pieces. Reserve some bacon fat for flavor if desired.
- Scoop Out Potatoes: When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the potato flesh, leaving about 1/4 inch of potato around the skin to maintain structure. Set the potato flesh aside for another use or discard.
- Season and Brush: Brush the potato skins on both sides with melted butter or olive oil. Sprinkle the inside of the skins evenly with salt, garlic powder, and smoked paprika. Arrange the skins back on the baking sheet.
- Add Cheese and Bacon: Fill each potato skin with a generous amount of shredded sharp cheddar cheese. Top the cheese with crumbled crispy bacon pieces.
- Bake Until Melty: Return the potato skins to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the skins are crispy.
- Garnish and Serve: Remove from the oven and immediately garnish with a dollop of sour cream and a sprinkle of chopped green onions or chives. Serve warm and enjoy your loaded cheesy potato skins with bacon crunch!
Notes
- For extra crispiness, broil the potato skins for the last 2 minutes of baking but watch carefully to prevent burning.
- Russet potatoes are best for skins due to their sturdy, thick skin and fluffy interior.
- Leftover potato flesh can be used for mashed potatoes or potato pancakes.
- Substitute cheddar cheese with pepper jack or smoked gouda for a different flavor twist.
- Make sure the bacon is very crisp to add a satisfying crunch to your skins.