Loaded Pub-Style Potato Skins

Crisp potato shells hold sharp cheddar and smoky bacon, with sour cream and scallions added just before serving for a classic bar-style appetizer.

115 min

6 appetizer servings

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

Rimmed sheet pan · Skillet · Cutting board · Small spoon

Prepare the shells ahead

Bake, cool, and scoop the plain shells in advance; refrigerate them covered and crisp them shortly before adding the filling.

Keep the bottoms crisp

Set shells cut-side down first on a hot oven rack or pan, then turn them before adding the cheese and bacon.

01. Heat the oven to 400 F and scrub and dry the potatoes so their skins bake dry.

02. Prick the potatoes and bake until a knife enters the centers without resistance; a fully tender center is easier to scoop cleanly.

03. Cook bacon over medium heat until crisp, then drain and crumble it after it cools.

04. Let the potatoes cool until comfortable to hold, but keep them warm enough that the flesh scoops easily.

05. Halve lengthwise and scoop most of the flesh, leaving a sturdy potato layer attached to each skin.

06. Raise the oven to 425 F, brush both sides of each shell with neutral oil, and season with salt and pepper.

07. Bake the shells cut sides down until golden, then turn them hollow sides up so the rims dry and crisp.

08. Fill the shells with grated cheddar and crumbled bacon, then bake until the cheese melts and bubbles at the edges.

09. Add sour cream and scallions after baking so the topping stays cool and fresh against the crisp shells.