Loaded Baked Potato Skin Cups

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 4 servings
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4 large russet potatoes

4 slices bacon

1 cup shredded Cheddar

1/2 cup sour cream

2 chives, sliced


  1. Preheat the oven to 425 degrees F.
  2. Using the tip of a knife, poke a hole on each side of the potatoes. Bake directly on the oven rack until the outside of the potatoes look dry and crispy, 45 to 50 minutes.
  3. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then crumble.
  4. When the potatoes are ready, remove from the oven and leave the oven on. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Save the potato flesh for another use.
  5. Bake the potato skins directly on the oven rack until golden and crispy, about 10 minutes.
  6. Transfer the potato skins to a baking sheet, sprinkle each with 2 tablespoons of the cheese and bake until the cheese is melted, about 2 minutes.
  7. Top with the sour cream, bacon and chives and serve.
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