Delicious Loaded Potato Skins Recipe (Crispy, Cheesy & Perfect for Sharing)

Bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Use a fork to prick each potato several times to allow steam to escape. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–50 minutes, until they are tender when pierced with a knife.

Cool slightly and scoop: Remove the potatoes from the oven and let them cool for 10 minutes, just until they are easy to handle. Slice each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin. This helps the skins hold their shape and adds flavor. Save the scooped potato flesh for mashed potatoes, soup, or breakfast hash.

Season the skins: Place the potato skins on a baking sheet. Brush both sides of each skin with olive oil. Sprinkle evenly with salt, black pepper, and garlic powder to build flavor from the inside out.

Crisp the skins: Arrange the skins cut-side down on the baking sheet. Bake for 10 minutes, then flip them over and bake for another 5–7 minutes, until the edges are golden and the skins feel crisp.

Add toppings: Flip the skins cut-side up if needed. Sprinkle each one generously with shredded cheese and crumbled bacon. Return the tray to the oven for 5–6 minutes, just until the cheese melts and becomes bubbly.

Finish and serve: Remove from the oven and immediately sprinkle with sliced green onions. Serve hot with sour cream, ranch dressing, or hot sauce on the side.