Loaded Baked Potato Skins

 I can honestly say that I have never made Twice Baked Potatoes or anything like them because it always seemed like too much work to me. Elyse introduced me to Twice Baked Potato Casserole and so that is how I have been getting my cheesy potato/bacon/green onion fill for the past couple months. However, with today being Father’s Day, I decided to go all out and try this recipe for my husband. Surprisingly, it wasn’t that hard to do (especially because I cheated and cooked my potatoes in the microwave!) and he absolutely loved them, making it worth every minute of effort.
Loaded Baked Potato Skins
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  • 4 large baking potatoes, baked
  • 3 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced


  1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
  2. Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
  3. Bake at 475 degrees for 7 minutes; turn over. Bake until crisp, about 7 minutes more.
  4. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
  5. Top with sour cream and onions. Serve immediately.
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