Go Back
15 Creative Things You Can Make With Russet Potatoes

Crispy Loaded Russet Potato Skins

These oven-crisped potato skins are filled with melted cheddar, smoky bacon, sour cream, and fresh scallions. They are presented as one original recipe option in this creative roundup, not as a source-matched recipe from a specific published article.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 Large russet potatoes
  • 2 tablespoons Olive oil
  • 1 teaspoon Kosher salt
  • 1 cup Shredded sharp cheddar cheese
  • 1/2 cup Cooked crumbled bacon
Toppings
  • 1/2 cup Sour cream
  • 1/4 cup Sliced scallions
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Scrub the russet potatoes, dry them thoroughly, prick each several times with a fork, rub with olive oil, and season with salt.
  2. Bake the potatoes directly on the oven rack for about 40 minutes, or until a knife slides easily into the centers. Let them cool until they are comfortable to handle.
  3. Slice each potato in half lengthwise and scoop out most of the fluffy interior, leaving a sturdy layer attached to the skin. Reserve the potato flesh for mashed potatoes, soup, or another use.
  4. Brush the inside and outside of the skins with a little more oil if needed. Place them cut-side down on a baking sheet and bake for 8 minutes, then turn them over and bake for 5 minutes more.
  5. Fill the crisp skins with cheddar and bacon, then return them to the oven for 2 to 3 minutes, just until the cheese melts. Finish with sour cream, scallions, and black pepper before serving.

Notes

The quantities and timing above are an original editorial recipe for loaded russet potato skins, not verified measurements from a particular roundup. For extra-crisp skins, avoid overcrowding the baking sheet and serve immediately.