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Ultra close-up macro food photography of crispy baked loaded potato skins overflowing with bubbling melted sharp cheddar cheese, crispy beef bacon bits, sour cream, and chives

Crispy Baked Loaded Potato Skins with Sharp Cheddar

The undisputed king of game-day party appetizers! Russet potato skins baked until shatteringly crisp, brushed with seasoned garlic butter, and loaded with bubbling melted sharp cheddar, crispy halal beef bacon bits, cool sour cream, and fresh chives. Pure finger food perfection!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 potato skins
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Crispy Potato Skins
  • 6 medium Russet potatoes scrubbed and baked until tender
  • 4 tbsp unsalted butter melted
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper
For the Loaded Toppings
  • 2 cups sharp cheddar cheese freshly shredded
  • 6 slices halal beef bacon fried crispy and crumbled
  • 1/2 cup sour cream or Greek yogurt for dolloping
  • 1/4 cup fresh chives or green onions finely sliced
  • Ranch dip or blue cheese dressing for serving

Method
 

Step-by-Step Instructions
  1. Prep the Baked Potatoes: Allow baked Russet potatoes to cool until safe to handle. Cut each potato lengthwise in half. Using a metal spoon, gently scoop out the flesh into a bowl (save for mashed potatoes!), leaving a sturdy 1/4-inch border of potato along the bottom and sides.
  2. Whisk Garlic Seasoning Butter: In a small bowl, whisk together melted butter, olive oil, garlic powder, smoked paprika, kosher salt, and black pepper.
  3. First Crisp Bake (The Shell): Preheat oven to 425°F (220°C). Generously brush both the inside and outside of each potato skin with the garlic butter. Place skins cut-side DOWN on a baking sheet. Bake for 10 minutes, flip cut-side UP, and bake for another 8 to 10 minutes until skins are golden-brown and delightfully crisp around the edges.
  4. Load Cheese & Bacon: Remove the hot crispy skins from the oven. Evenly distribute the shredded sharp cheddar cheese and crispy halal beef bacon crumbles into each hollowed cavity.
  5. Second Melt Bake: Return to the 425°F oven for 5 to 7 minutes until the cheese is bubbling, gooey, and melted into every crevice.
  6. Garnish & Serve: Transfer the hot loaded skins to a party serving platter. Top each with a dollop of cool sour cream and a generous sprinkle of fresh sliced chives. Serve hot immediately with homemade ranch dressing!

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 6.5gCholesterol: 32mgSodium: 340mgPotassium: 380mgFiber: 2gSugar: 1gVitamin A: 220IUVitamin C: 8mgCalcium: 140mgIron: 1.1mg

Notes

Chef Secrets: 1. Leave 1/4-inch potato rim: When scooping out the baked potatoes, leave a 1/4-inch wall of potato flesh around the skin. This gives the skin essential structural integrity so it holds generous heaps of melted cheese without collapsing. 2. Double-bake for maximum crunch: Bake the skins twice—first hollowed out and brushed with garlic butter on both sides at 425°F to achieve that shatteringly crisp chip-like crust, then a second short bake to melt the cheddar. 3. Top cold garnishes right before serving: Always add cool sour cream and freshly sliced chives after baking so the dairy stays refreshing against the hot, bubbling cheese.

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