Twice-Baked Loaded Potato Skins with Bacon and Three Cheeses

How to Make Twice-Baked Loaded Potato Skins with Bacon and Three Cheeses

1. 1

   Step 1: Roast the potatoes until tender

   Preheat the oven to 425°F (220°C). Scrub the russets dry, pierce each a few times with a fork, then rub all over with half the melted butter and 1 teaspoon kosher salt; place directly on the oven rack and roast 45–55 minutes until a skewer slides in easily. Remove from oven and let cool until you can handle them (10–15 minutes).

   For this step

   • 6 mediumRusset potatoes
   • 4 tablespoonsUnsalted butter, melted
   
2. 2

   Step 2: Halve and scoop the potatoes

   Slice each roasted potato lengthwise and scoop out most of the flesh, leaving about 1/8–1/4 inch of potato on the skins so they hold shape. Reserve the scooped potato flesh in a bowl for the filling and set the shells cut-side up on a rimmed baking sheet.
   
3. 3

   Step 3: Crisp the bacon

   While the potatoes cool, cook the bacon in a skillet over medium heat or on a foil-lined sheet pan at 400°F (200°C) until just crisp, about 8–12 minutes. Transfer to paper towels, let cool slightly, then chop into small pieces; reserve half for the filling and half for topping.

   For this step

   • 6 slicesBacon, thick-cut
   
4. 4

   Step 4: Make the creamy three-cheese filling

   To the reserved potato flesh, add the softened cream cheese, sour cream, shredded cheddar and Monterey Jack, the remaining 1 teaspoon kosher salt, and black pepper. Mash and fold until smooth and well combined — a few small lumps are fine — then stir in half the chopped bacon, reserving the rest for garnish.

   For this step

   • 4 ozCream cheese, softened
   • 1/2 cupSour cream
   • 1 cupSharp cheddar, shredded
   • 1 cupMonterey Jack, shredded
   • 1/2 teaspoonFreshly ground black pepper
   
5. 5

   Step 5: Stuff and twice-bake the skins

   Preheat the oven to 400°F (200°C). Spoon the cheese-potato mixture back into the shell cavities, dividing evenly, and sprinkle a little extra shredded cheese and the remaining bacon on top of each. Bake 12–15 minutes until the filling is hot and the tops are golden and bubbling; broil 1–2 minutes if you want extra browning.
   
6. 6

   Step 6: Garnish and serve warm

   Remove from the oven and scatter the chopped chives over the potato skins. Serve warm with sour cream or hot sauce on the side for dipping.

   For this step

   • 2 tablespoonsChives, finely chopped
   

1. Preheat the oven to 425°F (220°C). Scrub the russets dry, pierce each a few times with a fork, then rub all over with half the melted butter and 1 teaspoon kosher salt; place directly on the oven rack and roast 45–55 minutes until a skewer slides in easily. Remove from oven and let cool until you can handle them (10–15 minutes).
2. Slice each roasted potato lengthwise and scoop out most of the flesh, leaving about 1/8–1/4 inch of potato on the skins so they hold shape. Reserve the scooped potato flesh in a bowl for the filling and set the shells cut-side up on a rimmed baking sheet.
3. While the potatoes cool, cook the bacon in a skillet over medium heat or on a foil-lined sheet pan at 400°F (200°C) until just crisp, about 8–12 minutes. Transfer to paper towels, let cool slightly, then chop into small pieces; reserve half for the filling and half for topping.
4. To the reserved potato flesh, add the softened cream cheese, sour cream, shredded cheddar and Monterey Jack, the remaining 1 teaspoon kosher salt, and black pepper. Mash and fold until smooth and well combined — a few small lumps are fine — then stir in half the chopped bacon, reserving the rest for garnish.
5. Preheat the oven to 400°F (200°C). Spoon the cheese-potato mixture back into the shell cavities, dividing evenly, and sprinkle a little extra shredded cheese and the remaining bacon on top of each. Bake 12–15 minutes until the filling is hot and the tops are golden and bubbling; broil 1–2 minutes if you want extra browning.
6. Remove from the oven and scatter the chopped chives over the potato skins. Serve warm with sour cream or hot sauce on the side for dipping.