Golden, crispy potato skins filled with gooey cheese, savory bacon, and creamy sour cream. A perfect finger food that’ll keep guests coming back for more!

Ingredients:

• 6 large russet potatoes (choose firm, evenly shaped potatoes for consistent results)
• 1 cup shredded cheddar cheese (for extra melt, use sharp cheddar or a mix of cheddar and Monterey Jack)
• 4 strips bacon, cooked and crumbled (for extra flavor, use thick-cut smoked bacon)
• ½ cup sour cream
• 2 green onions, thinly sliced (white and green parts)
• Olive oil (for brushing the potatoes)
• Salt and pepper (to taste)
• Optional toppings: diced tomatoes, extra bacon, hot sauce, chives

Instructions:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). This higher heat will help give the potatoes a crisp skin. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the potatoes:
   Scrub the potatoes well under running water to remove any dirt, then pat them completely dry. Drying ensures a crisp skin during baking. Using a fork, pierce each potato 6-8 times all over to allow steam to escape while baking, preventing them from bursting in the oven.
3. Season and bake the potatoes:
   Rub each potato with a bit of olive oil, ensuring they are evenly coated. Season generously with salt and pepper. Place them directly on the oven rack (or on the prepared baking sheet) and bake for 45-60 minutes, until the skins are crispy and the insides are tender when pierced with a fork.
4. Cool and halve the potatoes:
   Once the potatoes are done, remove them from the oven and allow them to cool for about 10-15 minutes, just until they’re cool enough to handle. This step prevents the skins from tearing when you cut them. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the insides, leaving about ¼ inch of potato along the edges to help the skins maintain their shape.
5. Crisp the potato skins:
   Increase the oven temperature to 425°F (220°C). Brush the insides of each hollowed-out potato skin with olive oil and sprinkle lightly with salt and pepper. Flip the skins over and brush the outer skins as well. For extra crispiness, you can bake the skins on a wire rack placed over a baking sheet. Bake the skins cut-side down for 8-10 minutes, then flip them over and bake for another 5-7 minutes, until both sides are crispy and golden.
6. Fill the potato skins:
   Remove the crispy skins from the oven. Begin filling each skin with shredded cheddar cheese and crumbled bacon. Distribute the cheese evenly, ensuring it reaches the edges so that every bite has cheesy goodness. Return the filled potato skins to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Top and serve:
   Once the cheese has melted, remove the potato skins from the oven. Top each skin with a dollop of sour cream, a sprinkling of sliced green onions, and any additional toppings you desire (like more bacon, chives, or a drizzle of hot sauce).Serve immediately while they’re still warm and crispy. These loaded potato skins are best eaten fresh from the oven.

Pro Tips:

• Make ahead option: Bake and scoop the potato skins up to a day in advance. Store the empty skins in an airtight container in the fridge. When ready to serve, brush with olive oil, bake until crispy, then proceed with filling and final baking.
• Cheese options: For a creamier filling, try using a mix of cheddar, mozzarella, and Parmesan. You can also add some cream cheese or butter to the scooped-out potato mixture for a creamier texture.
• Scoop wisely: If you want to use the scooped-out potato flesh, save it for mashed potatoes or to make potato cakes. You can also mash it with butter, sour cream, and cheese for extra-loaded mashed potatoes.