Loaded Potato Skins Beef Bacon (Print version)
Crispy potato shells loaded with savory beef bacon, melted cheddar, and classic garnishes. A perfect game-day snack.
# Ingredient List:
→ Potatoes
01 - 4 large russet potatoes
→ Toppings
02 - 6 slices beef bacon
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup sour cream
05 - 1/3 cup chopped green onions
06 - 1/4 cup chopped fresh chives
07 - 1/4 teaspoon smoked paprika
08 - Salt, to taste
09 - Black pepper, to taste
→ Oil
10 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Thoroughly scrub and dry the russet potatoes. Rub each potato evenly with olive oil and pierce several times with a fork. Place them on the prepared baking sheet and bake for 45 minutes, or until they are tender when pierced with a fork.
03 - While the potatoes are baking, cook the beef bacon in a skillet over medium heat until it becomes crispy. Drain the cooked bacon on paper towels to absorb excess grease, then chop it into small, bite-sized pieces.
04 - Once baked, remove the potatoes from the oven and allow them to cool for 10 minutes. Carefully cut each potato in half lengthwise. Using a spoon, gently scoop out most of the potato flesh, leaving a sturdy 1/4-inch thick shell intact.
05 - Lightly brush both the inside and outside of the hollowed potato skins with additional olive oil. Season generously with salt, black pepper, and smoked paprika. Place the seasoned skins cut side down on the baking sheet and bake for 8 minutes to crisp them up.
06 - Flip the potato skins cut side up. Evenly sprinkle shredded cheddar cheese and the chopped beef bacon into each shell. Return to the oven and bake for an additional 5 to 7 minutes, or until the cheese is thoroughly melted and bubbling.
07 - Remove the loaded potato skins from the oven. Garnish each skin with a generous dollop of sour cream, a sprinkle of chopped green onions, and fresh chives if desired. Serve immediately while hot for optimal flavor.
# Expert Advice:
01 -
- You’ll feel like a culinary genius serving these, yet they’re surprisingly fuss-free to make.
- The switch to beef bacon brings a wonderfully savory, slightly different note that always gets rave reviews.
02 -
- The absolute game-changer for truly crispy skins is that second bake of the empty shells; it’s a non-negotiable step I learned after a few less-than-stellar attempts.
- A light brush of olive oil on the inside of the potato skins before baking ensures they don’t dry out and become brittle, giving you that perfect textural balance.
03 -
- Resist the urge to overfill the potato skins before the final bake; too much filling can prevent the cheese from melting evenly and might make them soggy.
- Always grate your own cheddar cheese from a block; pre-shredded varieties often contain starches that can make the melt less smooth and creamy.