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Loaded Pub-Style Potato Skins

A two-stage bake gives these pub-style potato skins crisp edges and tender centers, ready for melted cheddar, bacon, and cool toppings.

Golden potato skins filled with melted cheddar and bacon are topped with sour cream and scallions on a serving platter.

The key to sturdy potato skins is to bake the potatoes until tender, then leave enough flesh attached to support the toppings.

A second bake crisps the oiled shells before cheddar and bacon go in, so the finished appetizer keeps its contrast of crisp edges and creamy toppings.

Scoop without weakening the shell

Bake the russets until a knife slides through the centers, then let them cool enough to handle. Scoop out most of the flesh, leaving an even layer attached so the skins remain sturdy beneath the filling.

Crisp before adding the filling

A light coating of oil helps the shells brown on both sides, while seasoning at this stage puts flavor directly on the potato. Starting cut-side down gives the broad face direct heat; turning the shells dries and crisps their rims.

Scooped russet potato shells sit cut-side down on a rimmed pan before they are crisped and filled. — Hollowed potato shells brown cut-side down before their cheddar and bacon filling is added.

Keep the filling balanced

Grated sharp cheddar melts quickly and spreads through each shell, while crisp bacon adds a salty crunch. If the potato shells seem soft, give them more time to crisp before filling rather than trying to brown them beneath the cheese.

Finish at the table

Add sour cream and sliced scallions after the cheese melts, preserving their cool creaminess and fresh onion flavor. Serve the skins promptly while their edges are crisp and the cheddar is still soft.

A crisp potato skin shows melted cheddar, browned bacon, sour cream, and sliced scallions in close detail. — Golden shell edges hold bubbling cheddar and bacon, finished with sour cream and scallions.

Loaded Pub-Style Potato Skins

6 appetizer servings

115 minutes total

Ingredients

• 6 medium russet potatoes (about 8 oz each)
• 6 slices thick-cut bacon
• 2 tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 oz sharp cheddar cheese, freshly grated
• 3/4 cup sour cream
• 3 scallions, thinly sliced

Method

Heat the oven
Set a rack in the center of the oven and heat it to 400 F while you scrub and dry the russet potatoes.
Look for: The oven is fully preheated and the potato skins feel dry after scrubbing.
Bake the potatoes
Prick each russet potato several times with a fork, set them directly on the oven rack or on a sheet pan, and bake until a knife slides into the centers without resistance.
Look for: The skins look dry and the potato centers are tender all the way through.
Crisp the bacon
While the potatoes bake, cook the bacon in a skillet over medium heat, turning as needed, until browned and crisp; drain it on a paper towel and crumble it when cool.
Look for: The bacon is browned across the slices and snaps rather than bends when cool.
Cool until handleable
Transfer the hot potatoes to a cutting board and let them cool until you can hold them comfortably without crushing the centers.
Look for: The potatoes are still warm but can be held steadily for cutting.
Shape sturdy shells
Halve each potato lengthwise and scoop out most of the flesh, leaving a sturdy layer attached to the skin; reserve the potato flesh for another use. For make-ahead assembly, cool the plain shells and refrigerate them covered until crisping.
Look for: Each shell holds its shape with an even layer of potato still attached.
Oil and season the shells
Raise the oven to 425 F. Brush the inside and outside of each shell with neutral oil, then season the shells evenly with kosher salt and black pepper.
Look for: The shells have a light sheen on both sides and no dry salt or pepper patches.
Crisp the shells
Arrange the shells cut sides down on a rimmed sheet pan and bake at 425 F until the bottoms are deeply golden; turn them hollow sides up and bake until the edges feel crisp.
Look for: The cut faces are browned and the rims stay crisp when lifted with a spatula.
Add cheddar and bacon
Fill each crisp shell with sharp cheddar cheese and crumbled bacon, distributing both evenly, then return the pan to the oven until the cheese is melted and bubbling at the edges.
Look for: The cheddar is fully melted and the bacon remains visible on top.
Garnish and serve
Arrange the potato skins on a platter, add a spoonful of sour cream to each, scatter sliced scallions over the tops, and serve while the shells are hot and crisp.
Look for: The cool sour cream and fresh scallions contrast with the hot, crisp shells.