Loaded Baked Potato Skins

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes

→ Toppings

02 - 1 cup shredded cheddar cheese

03 - 4 slices cooked and crumbled bacon

04 - 1/2 cup 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. Line a baking sheet with parchment paper.

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

03 - Let potatoes cool slightly. Cut each in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Reserve flesh for another use.

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

05 - Arrange skins skin-side down on the prepared baking sheet. Bake 10 minutes until crisp.

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

07 - Top each with a dollop of sour cream, green onions, and chives. Serve immediately.

# Expert Advice:

01 -

The potato skins get shatteringly crisp while the cheese stays melted and stretchy in the best possible way.
You can prep the potatoes ahead and just fill and bake them right before guests arrive.
Everyone gets to customize their own with toppings, so picky eaters and adventurous ones are both happy.

02 -

Don't skip the oil brushing step or your skins will end up chewy instead of crispy, trust me I learned that the hard way.
Letting the potatoes cool for a few minutes before scooping makes all the difference because hot potatoes fall apart and you end up with mush instead of clean shells.

03 -