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Crispy Loaded Potato Skins Recipe with Bacon and Sour Cream

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A quick and easy snack featuring crispy russet potato skins loaded with smoky bacon, melted cheddar cheese, and a dollop of sour cream with green onions. Perfect for game days, parties, or casual get-togethers.

Ingredients

Scale
  • 4 medium russet potatoes, scrubbed and dry
  • 6–8 thick-cut bacon strips
  • 1 ½ cups shredded cheddar cheese (sharp or mild)
  • ½ cup sour cream (full-fat recommended)
  • 2 green onions, finely sliced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Pierce each russet potato a few times with a fork, rub lightly with olive oil, and sprinkle with salt. Place directly on the oven rack and bake for 45-50 minutes until tender.
  2. While potatoes bake, cook bacon in a skillet over medium heat for 6-8 minutes until crispy but still slightly chewy. Drain on a wire rack or paper towels and crumble once cooled.
  3. Remove potatoes from oven and let cool for about 15 minutes. Slice each potato in half lengthwise and scoop out most of the flesh, leaving a ¼-inch thick shell.
  4. Brush potato skins with olive oil on both sides and sprinkle with salt and smoked paprika if using. Place skin-side down on a foil-lined baking sheet.
  5. Bake at 450°F (230°C) for 10 minutes, flip, and bake another 10 minutes until golden and crisp.
  6. Remove from oven, sprinkle each skin with shredded cheddar and crumbled bacon. Bake for an additional 5 minutes until cheese melts and bubbles.
  7. Top with a dollop of sour cream and sprinkle with sliced green onions. Serve immediately.

Notes

Double baking the potatoes ensures extra crispy skins. Pat potatoes dry before oiling to avoid sogginess. Use a wire rack to drain bacon for crispness. If skins aren’t crisp enough after second bake, add a few extra minutes but watch carefully to avoid burning. Serve hot and fresh for best texture. Leftovers can be refrigerated up to 2 days and reheated in the oven at 375°F for 10 minutes. Avoid microwaving to maintain crispness.

Nutrition

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

Find it online: https://perkypan.com/crispy-loaded-potato-skins-recipe-with-bacon-and-sour-cream-easy-and-perfect-snack/