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Crispy Loaded Potato Skins with Bacon & Sour Cream

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A perfect appetizer featuring crispy twice-baked russet potato skins loaded with sharp cheddar, mozzarella, crispy bacon, and topped with cool sour cream and green onions. Easy to make and a crowd-pleaser for game nights and parties.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • ½ cup sour cream
  • 2 stalks green onions, thinly sliced (optional)
  • ¼ teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then pat dry (about 10 minutes).
  2. Prick each potato several times with a fork to prevent bursting. Place them directly on the oven rack and bake for 45-50 minutes until tender when pierced with a skewer.
  3. Remove potatoes from the oven and let them cool just enough to handle—about 10 minutes.
  4. Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about ¼ inch (6 mm) of potato attached to the skin for structure. Save the scooped potato for another use.
  5. Brush the potato skins inside and out with olive oil, then sprinkle with salt, pepper, and garlic powder.
  6. Place the potato skins skin-side down on a wire rack over a baking sheet and bake for 15 minutes at 400°F (200°C) to crisp the outsides.
  7. Flip the skins and sprinkle the inside generously with shredded cheddar and mozzarella cheese, followed by chopped bacon pieces.
  8. Return to the oven and bake for another 10-12 minutes until the cheese is melted and bubbly.
  9. Remove from oven and let cool slightly for 5 minutes. Top each potato skin with a generous dollop of sour cream and a sprinkle of sliced green onions.
  10. Serve warm and enjoy.

Notes

Brush potato skins generously with olive oil for a golden crunch. Bake the skins twice to achieve perfect crispiness. Fry bacon separately until just crispy and drain well to avoid soggy skins. Rotate the baking tray halfway through cheese melting to ensure even cooking. Leftovers can be reheated in a 375°F oven for 8-10 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: potato skins, loaded potato skins, bacon potato skins, crispy potato skins, appetizer, game day snack, sour cream, cheese, bacon

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