Loaded Baked Potato Skins

# What You Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese

03 - 4 slices bacon, cooked and crumbled

04 - 120 ml sour cream

05 - 2 green onions, thinly sliced

06 - 2 tablespoons chopped fresh chives (optional)

→ Seasonings & Oil

07 - 2 tablespoons olive oil

08 - 1/2 teaspoon garlic powder

09 - 1/2 teaspoon paprika

10 - 1/2 teaspoon salt

11 - 1/4 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

02 - Scrub potatoes and prick several times with a fork. Place directly on oven rack and bake for 40 to 45 minutes until tender.

03 - Allow potatoes to cool slightly, then halve lengthwise. Carefully scoop out most of the flesh, leaving approximately a 1/4-inch shell.

04 - Brush both sides of potato skins with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and black pepper.

05 - Place potato skins skin-side down on prepared baking sheet. Bake for 10 minutes until crisp.

06 - Remove skins from oven and fill each with shredded cheddar and crumbled bacon. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.

07 - Top potato skins with dollops of sour cream, sliced green onions, and chopped chives. Serve immediately.

# Expert Tips:

01 -

They're crispy on the outside, tender inside, and somehow feel fancy while being dead simple to make.
You can prep them ahead and reheat, which means less stress when people arrive hungry.
Everyone customizes their own, so even picky eaters find something to love on the platter.

02 -

The sour cream must go on at the very end—heat will separate it and make it look sad rather than creamy and luxurious.
If your skins tear during scooping, use the smaller pieces as shells for extra crispy bits, or break them up for toppings.
Don't skip pricking the potatoes; I learned this the hard way when one exploded in my oven and made a mess.

03 -