Loaded Potato Skins with Cheddar, Bacon and Chive Sour Cream

Steps

1. Step 1

   Heat the oven to 400°F. Prick each potato a few times with a fork, rub all over with the vegetable oil and a pinch of the salt, and set them directly on a baking sheet.

   10 min · 400°F

   • 6 medium russet potatoes (about 3 lb)
   • 1 tbsp vegetable oil
   • 1/4 tsp kosher salt
2. Step 2

   Bake until the potatoes are tender all the way through when poked with a knife, 50 to 60 minutes. Leave the oven on.

   55 min, hands-off · 400°F

3. Step 3

   While the potatoes bake, cook the bacon in a skillet over medium heat, turning now and then, until crisp, 8 to 10 minutes. Move it to a paper towel–lined plate and save 2 tablespoons of the fat from the pan. When cool, crumble or chop the bacon.

   10 min

   • 8 slices thick-cut bacon
4. Step 4

   Stir together the sour cream, chives, scallions and lemon juice in a small bowl. Season with salt, cover and chill until serving.

   5 min

   • 3/4 cup sour cream
   • 2 tbsp chives
   • 2 scallions
   • 1 tsp lemon juice
   • salt
5. Step 5

   Let the baked potatoes cool about 10 minutes, until you can handle them. Halve each one lengthwise and scoop out the flesh with a spoon, leaving a shell about 1/4 inch thick (save the scooped potato for mashed potatoes another day).

   15 min

6. Step 6

   Stir the melted butter into the reserved bacon fat and brush it over the inside and outside of each shell. Sprinkle the insides with the remaining salt, the pepper and the smoked paprika. Arrange the shells cut side up on the baking sheet.

   5 min

   • 2 tbsp unsalted butter
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
   • 1/4 tsp smoked paprika
7. Step 7

   Bake until the edges are browned and crisp, 15 to 18 minutes.

   16 min, hands-off · 400°F

8. Step 8

   Fill each skin with cheddar and most of the bacon. Bake until the cheese is melted and bubbling, 6 to 8 minutes.

   8 min · 400°F

   • 8 slices thick-cut bacon
   • 2 cups sharp cheddar (about 6 oz)
9. Step 9

   Spoon a little chive sour cream onto each skin, or serve it alongside for dipping. Scatter the last of the bacon and the remaining chopped chives over the top and serve hot.

   5 min

   • 1 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026