Loaded Potato Skins with Bacon

This classic loaded potato skins recipe transforms ordinary baking potatoes into vessels of pure comfort food bliss. Crispy potato shells filled with a creamy, savory mixture of bacon, mushrooms, and melted cheese create the ultimate crowd-pleasing dish perfect for any occasion.

I first made these loaded potato skins for a game day gathering years ago, and they disappeared faster than any other dish on the table. Now they're my go-to recipe whenever I need guaranteed smiles around the dinner table.

Ingredients

• Large baking potatoes: Choose Russets for their sturdy skins and fluffy interiors
• Olive oil: Just enough to crisp the bacon and mushrooms
• Bacon: Chopped small for ideal distribution of smoky flavor throughout
• Mushrooms: Add earthy depth and make the filling more substantial
• Spring onions: Provide a mild onion flavor without overpowering
• Cream cheese: Creates a silky smooth texture in the potato filling
• Egg: Helps bind everything together for a perfect consistency
• Cheddar cheese: Use extra sharp for maximum flavor impact
• Salt and pepper: Essential for bringing all flavors together
• Sour cream: For serving adds a cool tangy contrast to the rich filling
• Additional spring onions and chives: For garnish add fresh color and flavor

Step-by-Step Instructions

Bake the potatoes:

Preheat your oven to 220C and place washed potatoes directly on the rack. Bake for about an hour until they yield slightly when squeezed. The key here is ensuring they're cooked all the way through but not so soft they collapse.

Create the potato shells:

Once cooled enough to handle, cut each potato in half lengthwise. Carefully scoop out the middle into a large bowl, leaving about a quarter inch of potato attached to the skin. This thickness ensures your shells remain sturdy throughout the baking process.

Crisp the shells:

Place the empty potato skins on a baking tray and return to the oven for about 10 minutes. This crucial step creates that signature crispy exterior that contrasts beautifully with the creamy filling to come.

Prepare the filling:

While shells crisp, heat olive oil in a frying pan over medium heat. Add chopped bacon and mushrooms, cooking until bacon is crispy and mushrooms have released their moisture and browned. This typically takes about 8 minutes of cooking time.

Combine the filling:

To your bowl of scooped potato, add the cooked bacon and mushrooms, chopped spring onions, cream cheese, one beaten egg, and half the grated cheddar. Season generously with salt and pepper. Mash everything together thoroughly to create a cohesive filling with small chunks for texture.

Fill and top:

Remove the crisped potato shells from the oven. Divide the filling evenly between them, mounding slightly. Sprinkle the remaining cheese over the tops, making sure to cover the filling completely for that perfect golden crust.

Final bake:

Return filled potatoes to the oven for approximately 10 minutes until the cheese has melted completely and developed golden brown spots. Watch carefully during the last few minutes to prevent burning.

Serve:

Arrange hot potato skins on a serving platter. Top with a dollop of sour cream and sprinkle with additional chopped spring onions or chives for a fresh finish.

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The smoky bacon is truly the heart of this recipe. I discovered this when attempting a vegetarian version once that just lacked that signature depth. Now I source the best quality bacon I can find with a good fat to meat ratio for the richest flavor.

Make-Ahead Options

These loaded potato skins work beautifully as a make-ahead dish. Prepare them through the filling stage, but stop before the final bake. Cover and refrigerate for up to 24 hours. When ready to serve, simply top with the reserved cheese and bake for an additional 5 minutes longer than the recipe states to ensure they heat through completely.

Perfect Pairings

While delicious on their own, these loaded potato skins shine alongside complementary dishes. Serve with a crisp green salad dressed simply with vinaigrette to cut through the richness. For a casual gathering, pair with buffalo wings and celery sticks for a restaurant-style experience at home. When serving as a main course, a simple roasted vegetable like broccoli or Brussels sprouts balances the meal perfectly.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. No cream cheese? Greek yogurt or sour cream work wonderfully in its place. Vegetarians can omit the bacon and double the mushrooms, perhaps adding a dash of smoked paprika for that missing smoky note. The cheddar can be swapped for any good melting cheese like Monterey Jack, Gruyère, or even a Mexican blend for a different flavor profile.

Potato Selection Tips

The type of potato you choose significantly impacts your final result. Russet potatoes are ideal with their thick skins and starchy interiors. Choose potatoes of similar size for even cooking and avoid any with green spots or sprouts. Scrub the skins thoroughly before baking as you will be eating them. For an extra special touch, rub the skins lightly with olive oil and sprinkle with coarse salt before the initial bake.

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Frequently Asked Questions

→ Can I prepare these potato skins in advance?

Yes, you can bake the potatoes, prepare the filling, and store it separately in the fridge for up to 1 day. Assemble and bake just before serving.

→ What’s the best kind of cheese to use?

Strong cheddar works best for flavor, but a mix with mozzarella can add stretchiness and extra creaminess.

→ Can I substitute the bacon?

Absolutely! You can swap bacon for pancetta, cooked sausage, or even a vegetarian alternative like mushrooms or plant-based bacon.

→ How can I make it vegetarian?

Simply omit the bacon and add extra mushrooms, spinach, or even roasted vegetables to the filling for a hearty vegetarian version.

→ What other toppings can I use?

Sour cream, Greek yogurt, or creme fraiche work well as a topping. Additionally, garnish with chives, parsley, or a sprinkle of paprika for extra flavor.