Loaded Potato Skins Beef Bacon (Printer-friendly)
Crispy potato skins filled with savory beef bacon, melted cheese, and classic toppings—perfect for game-day snacking.
# What You’ll Need:
→ Potatoes
01 - 4 large russet potatoes
→ Toppings
02 - 6 slices beef bacon
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup sour cream
05 - 1/3 cup chopped green onions
06 - 1/4 cup chopped fresh chives
07 - 1/4 teaspoon smoked paprika
08 - Salt, to taste
09 - Black pepper, to taste
→ Oil
10 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Thoroughly scrub and dry the russet potatoes. Rub each potato with 2 tablespoons of olive oil and prick several times with a fork. Place them on the prepared baking sheet and bake for 45 minutes, or until they are tender when pierced.
03 - While the potatoes are baking, cook the beef bacon in a skillet over medium heat until it is crispy. Drain the cooked bacon on paper towels to absorb excess grease, then chop it into small pieces.
04 - Remove the baked potatoes from the oven and let them cool for 10 minutes. Carefully cut each potato in half lengthwise. Using a spoon, scoop out most of the potato flesh, leaving a 1/4-inch thick shell intact.
05 - Brush the inside and outside of the potato skins with a little more olive oil. Season generously with salt, black pepper, and smoked paprika. Place the skins cut side down on the baking sheet and bake for 8 minutes to crisp.
06 - Flip the potato skins cut side up on the baking sheet. Generously sprinkle with shredded cheddar cheese and the prepared chopped beef bacon. Return to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
07 - Remove the loaded potato skins from the oven. Top each skin with a dollop of sour cream, chopped green onions, and fresh chives (if using). Serve immediately for the best experience.
# Expert Tips:
01 -
- You get that incredible crispy-on-the-outside, fluffy-on-the-inside potato shell that's just begging to be loaded up.
- It's a fantastic way to elevate a simple ingredient into a show-stopping appetizer that everyone will rave about.
02 -
- Don't skip pricking the potatoes, or they might explode in the oven; trust me, it's a messy lesson learned!
- Scoop out enough potato flesh to leave a sturdy shell, but not so much that it becomes too thin and tears easily; a 1/4-inch is perfect.
03 -
- For truly extra-crispy skins, try brushing them with a thin layer of melted butter instead of olive oil during the second bake.
- If you're prepping ahead for a party, you can bake the potatoes, scoop them, and even crisp them up a bit, then store them in the fridge. Finish loading and baking just before serving.