Loaded Baked Potato Skins

# The Ingredients You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese

03 - 4 slices bacon, cooked and crumbled

04 - 120 ml sour cream

05 - 2 green onions, thinly sliced

06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil

08 - 1/2 teaspoon garlic powder

09 - 1/2 teaspoon paprika

10 - 1/2 teaspoon salt

11 - 1/4 teaspoon black pepper

# Step-by-Step Instructions:

01 - Set oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

02 - Scrub potatoes thoroughly and pierce several times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until tender.

03 - Allow potatoes to cool slightly. Cut each in half lengthwise, then scoop out most of the flesh, leaving about a 1/4-inch thick shell. Reserve the flesh for another use.

04 - Brush both sides of the potato skins with olive oil. Evenly sprinkle garlic powder, paprika, salt, and black pepper onto the skins.

05 - Place potato skins skin-side down on the prepared baking sheet. Bake for 10 minutes until crisp.

06 - Remove skins from oven. Fill each with shredded cheddar cheese and crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese has melted and is bubbly.

07 - Top each filled potato skin with a dollop of sour cream, sliced green onions, and chopped chives. Serve immediately.

# Additional Tips::

01 -

They taste like something you'd order at a restaurant, but you control exactly what goes on top.
You can prep the potatoes ahead and just crisp them up when guests arrive.
Everyone gets their own little edible bowl of comfort, which makes sharing easy and fun.

02 -

Don't skip the first bake—undercooked potatoes will collapse when you scoop them out.
Brushing oil on both sides of the skins ensures even crisping, inside and out.
Let the cheese melt completely before adding sour cream, or the cold topping will cool everything down too fast.

03 -