Crispy Loaded Twice-Baked Potato Skins with Double Cheese Tips, FAQ & printable recipe

Tips for success

For the crispiest shells, make sure the potatoes are completely dry before brushing with bacon fat. Any moisture on the surface will steam and soften the skin.

Also, do not skip the initial roast at 450°F; this high heat is what creates the kettle-chip texture. If you have time, let the baked potatoes cool completely before scooping — this helps the shells hold their shape better.

When broiling, position the baking sheet about 6 inches from the broiler element for even browning. If your broiler runs hot, check at the 1-minute mark and rotate the sheet. The cheese should be bubbling and browned in spots, but not burnt.

For a more even melt, you can sprinkle the cheese in two layers: half, then bacon, then the remaining cheese. This ensures the bacon is embedded in the cheese rather than just sitting on top.

Variations

• Spicy Jalapeño Popper: Add 2 tablespoons of diced pickled jalapeños to the cheese mixture before broiling. Top with a drizzle of hot sauce and extra scallions for a fiery kick.
• Loaded with Pulled Pork: Replace the bacon with 100g of shredded cooked pulled pork. Mix it with the cheese and pile onto the shells. Add a spoonful of barbecue sauce before broiling.
• Vegetarian Ranch: Omit the bacon and add 1/2 cup of sautéed mushrooms and onions. After broiling, drizzle with ranch dressing and sprinkle with chives.
• Breakfast Potato Skins: Fill the shells with scrambled eggs, crumbled sausage, and cheese. Broil as directed and top with a dollop of sour cream and a sprinkle of chives.

Storage and make-ahead

Fridge

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes until crisp and hot.

Freezer

Freeze unbaked, filled potato skins on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover potato skins in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is melted and the shells are crisp.

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat them in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is melted and the shells are crisp again. Avoid microwaving, as it will make the shells soggy. If you have leftover filling, store it separately and assemble fresh when ready to serve.

You can prepare the potato shells up to 2 days ahead: bake the potatoes, scoop, brush with bacon fat, and refrigerate in an airtight container. When ready to serve, roast the chilled shells at 450°F for 14 minutes, then fill and broil as directed.

The filling can also be prepped ahead — cook the bacon and shred the cheese, then store separately. Assemble and broil just before serving for the best texture.

Serving ideas

Serve these potato skins as a party appetizer, alongside other finger foods like wings or sliders. They are best eaten hot, with the cheese still bubbling and the shells crisp.

Arrange them on a platter with extra sour cream and scallions on the side for guests to add more. The contrast of temperatures — hot, crispy shells and cool, creamy sour cream — is part of the appeal.

For a more substantial meal, serve the potato skins with a simple green salad or as a side to grilled steak. They also work well as a game-day snack, paired with a cold beer or a tangy dipping sauce like ranch or blue cheese dressing. If you are serving a crowd, double the recipe and use two baking sheets, rotating them halfway through roasting.

Frequently asked questions

Recipe card

Crispy Loaded Twice-Baked Potato Skins with Double Cheese

Prep 20 minCook 16 minTotal 36 minServes 4

Ingredients

• 4 medium Russet potatoes, baked
• 40 g bacon fat, melted
• 1 tsp garlic salt
• 150 g shredded sharp cheddar and Monterey Jack cheese blend
• 100 g crispy diced applewood-smoked bacon
• 1/2 cup sour cream
• 2 tbsp sliced scallions

Instructions

1. Cut the baked Russet potatoes in half lengthwise. Use a spoon to scoop out the flesh, leaving a 5mm (about 1/4-inch) wall of potato attached to the skin. Reserve the scooped flesh for another use. Brush the inside and outside of each shell with melted bacon fat, then sprinkle evenly with garlic salt.
2. Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil for easy cleanup.
3. Place the potato shells cut-side up on the prepared baking sheet. Roast for 14 minutes, until the shells are deeply golden and crisp like kettle chips. The edges will start to curl slightly.
4. Remove the baking sheet from the oven. Fill each potato shell with the shredded cheddar-jack blend, dividing evenly. Sprinkle the crispy diced bacon over the cheese, pressing lightly so it adheres.
5. Turn the oven to broil. Place the filled potato skins under the broiler and cook for 2 minutes, until the cheese is melted, bubbling fiercely, and browned in spots. Watch closely to prevent burning.
6. Remove the potato skins from the oven. Let them cool for 2-3 minutes on a wire rack. Top each with a quenelle or dollop of sour cream and a sprinkle of sliced scallions. Serve warm.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

30 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.