Loaded Baked Potato Skins: Crispy Cheddar Bacon Bites with Chive Sour Cream

Heat the oven to 400F. Prick the potatoes with a fork, rub with 1 tablespoon of the olive oil and a pinch of salt, and bake directly on the rack for 50 to 60 minutes until completely tender. Let cool 15 minutes.

Serves 6

Ingredients

• 6 medium russet potatoes, scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp smoked paprika
• 8 slices thick-cut bacon
• 2 cups shredded sharp cheddar cheese
• 3/4 cup sour cream
• 3 tbsp finely chopped fresh chives
• 2 tbsp unsalted butter, melted
• Freshly ground black pepper to taste

Instructions

1. Heat the oven to 400F. Prick the potatoes with a fork, rub with 1 tablespoon of the olive oil and a pinch of salt, and bake directly on the rack for 50 to 60 minutes until completely tender. Let cool 15 minutes.
2. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, drain on paper towels, and crumble.
3. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell (save the flesh for mashed potatoes or soup).
4. Raise the oven to 450F. Brush the skins inside and out with the melted butter and remaining olive oil, season with salt, pepper and smoked paprika, and arrange cut-side up on a sheet pan.
5. Bake the empty skins for 10 to 12 minutes until the edges are deeply golden and crisp — this step is what keeps them crunchy under the toppings.
6. Fill each skin with cheddar and crumbled bacon and return to the oven for 5 to 6 minutes until the cheese is melted and bubbling.
7. Stir the chives into the sour cream with a pinch of salt.
8. Top each skin with a dollop of chive sour cream, scatter with any remaining bacon and chives, and serve hot.
9. Potato skins are a true piece of American restaurant folklore — popularized in the 1970s by casual chains and ski-lodge bars that discovered the humble russet's jacket was the best part all along. They became the unofficial food of autumn weekends: football on the television, a fire going, and a platter of crisp, cheesy, bacon-studded skins disappearing before halftime. Crisping the empty shells at high heat before loading them is the old steakhouse secret that separates great skins from soggy ones.

Nutrition (estimated, per serving)

• Calories: 385 kcal
• Protein: 15g
• Fat: 24g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 2g
• Sodium: 640mg