Crispy Loaded Potato Skins

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Crispy edges, melty cheese, and that perfect bacon crunch—Crispy Loaded Potato Skins deliver the kind of bold bite every table needs.

Ingredients

• 4 medium russet potatoes, scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp fresh cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup shredded sharp cheddar
• 4 strips thick-cut bacon, cooked and crumbled
• Sour cream, for serving
• Chopped chives or scallions, for garnish
• Optional: Meat Church seasoning for a smokey kick

Instructions

1. Bake the Potatoes:

1. Preheat oven to 400°F. Pierce potatoes with a fork, rub with olive oil and salt.
2. Bake directly on the rack for 45–60 minutes until tender (internal temp around 205°F is ideal).

2. Scoop & Crisp:

1. Let potatoes cool slightly. Cut in half lengthwise and scoop out most of the flesh, leaving about ¼-inch thick walls (save the scooped potato for mash later!).

3. Brush & Bake Again:

1. Increase oven to 425°F.
2. Brush skins with olive oil, inside and out. Place skin-side up on a baking sheet.
3. Bake 10 minutes. Flip and bake another 10 minutes until golden and crispy.

4. Load Them Up:

1. Fill each skin with shredded cheddar and crumbled bacon.
2. Return to the oven for 5–7 minutes until cheese is melted and bubbling.

5. Serve:

1. Top with sour cream and chopped chives or scallions. Serve hot and watch them vanish.

Chef Paddy’s Tips

• Pick the Right Potato: Small to medium russets give you the perfect balance of crisp skin and sturdy base.
• Season Every Layer: Don’t skimp—season skins inside and out for bold flavor in every bite.
• Cheese Strategy: Layer cheese first, melt it, then sprinkle bacon right before serving to keep everything crisp.
• Upgrade the Bacon: Try bourbon bacon jam or a drizzle of W Sauce crema for extra punch.
• Make Ahead Tip: Crisp the skins earlier in the day and reload/reheat just before serving for max crunch.

Let’s cook with heart and hustle.