---
title: "Loaded Potato Skins with Bacon and Cheddar"
url: https://save.cooking/@american_classic/loaded-potato-skins-with-bacon-and-cheddar
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 20 minutes
cook_time: 75 minutes
total_time: 95 minutes
servings: 6
tags: ["Baked", "American", "Appetizer", "Bacon"]
published: 2026-01-06
updated: 2026-01-14
---

# Loaded Potato Skins with Bacon and Cheddar

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 hour 35 minutes | **Prep:** 20 minutes | **Cook:** 1 hour 15 minutes | **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.

## Tags

`Baked`, `American`, `Appetizer`, `Bacon`

---

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*View this recipe: [https://save.cooking/@american_classic/loaded-potato-skins-with-bacon-and-cheddar](https://save.cooking/@american_classic/loaded-potato-skins-with-bacon-and-cheddar)*