Loaded Potato Skins

Step 1

Preheat your oven to 400°F. Scrub 4 medium russet potatoes under cold running water to remove all dirt, then pat dry with paper towels. This ensures crispy skin instead of a soggy surface.

Step 2

Prick each potato all over with a fork about 10 times — this prevents them from exploding in the oven. Place directly on the middle oven rack with a baking sheet on the rack below to catch any drips. Bake for 35-40 minutes, until a knife slides through the center with no resistance. The skin should look slightly wrinkled and feel papery.

Step 3

Remove the potatoes from the oven and let cool for 5 minutes — just long enough to handle safely. Cut each potato in half lengthwise and use a small spoon to scoop out the interior, leaving a 1/4-inch shell of potato flesh attached to the skin. Reserve the scooped potato for another use (mashed potatoes, soup, or discard).

Step 4

Brush the inside and outside of each skin with 2 tablespoons of extra-virgin olive oil split evenly among all 8 halves. Season the insides with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper, divided evenly. This oil and seasoning is what creates the crispy, flavorful edges.

Step 5

Arrange the potato skin halves cut-side up on a baking sheet. Divide 1.5 cups of shredded sharp cheddar cheese evenly among the skins, piling it into the center. Bake at 400°F for 10-12 minutes, until the cheese is melted and bubbling at the edges and the potato skin edges are deep golden brown — you should see some browning on the skin itself, not just a pale exterior.

Step 6

Remove from the oven and immediately top each skin with a dollop of the 0.75 cup of sour cream (about 1.5 tablespoons per skin) and a sprinkle of 0.25 cup of fresh sliced chives. If using, crumble the 6 slices of crispy bacon and scatter over the tops. Serve immediately while the skins are still warm and the cheese is molten.