Loaded Potato Skins with Bacon and Cheddar
Crisp baked potato skins piled with melty cheddar, smoky bacon, and fresh scallions—an American sports-bar classic you can make at home with dependable results.
Potato skins became a nationwide favorite thanks to the irresistible contrast of crunchy shells and gooey, savory toppings. This version leans into the classic bacon-cheddar combo while using a two-bake method for maximum crispness. Along the way, you’ll learn why drying the potatoes and brushing with fat matters so much for texture.
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Servings
6
Ingredients
Potatoes
- •6 medium russet potatoes (about 8–10 oz each), scrubbed
Seasoning & fat
- •2 tbsp olive oil (or melted butter), plus more as needed
- •1 tsp kosher salt, divided
- •1/2 tsp freshly ground black pepper
- •1/2 tsp garlic powder (optional)
Toppings
- •8 slices bacon, cooked crisp and crumbled
- •2 cups shredded sharp cheddar cheese (about 8 oz)
- •3 scallions, thinly sliced
- •1/2 cup sour cream, for serving
Optional add-ons
- •Hot sauce, to taste
- •Ranch dressing, for dipping
Instructions
- 1
Heat oven to 400°F (205°C). Pierce each potato 6–8 times with a fork. Rub lightly with a little oil and sprinkle with about 1/2 tsp of the salt total.
- 2
Bake potatoes directly on the oven rack (set a sheet pan on the rack below to catch drips) until tender when squeezed and a knife slides in easily, 50–65 minutes depending on size.
- 3
Meanwhile, cook bacon until crisp; drain and crumble. Slice scallions and shred cheese.
- 4
Let potatoes cool 10–15 minutes, just until safe to handle. Cut each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch border of potato attached to the skin (save scooped potato for another use).
- 5
Increase oven to 450°F (232°C). Arrange potato skins cut-side up on a baking sheet. Brush the cut sides with oil or melted butter, then season with remaining salt, pepper, and garlic powder (if using).
- 6
Bake cut-side up until the edges look dry and lightly browned, 8–10 minutes. Flip skins and bake skin-side up until crisp, 6–8 minutes more.
- 7
Flip skins back cut-side up. Divide cheddar among skins, then top with crumbled bacon. Return to oven until cheese is fully melted and bubbling, 3–5 minutes.
- 8
Finish with scallions. Serve hot with sour cream and, if you like, hot sauce or ranch for dipping.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.