Loaded Potato Skins
After years of making disappointing, soggy potato skins, I finally cracked the code. My secret involves a double-bake method that creates shells so crispy they practically shatter when you bite them. The key lies in getting every drop of moisture out before the final loading phase.
The Double-Bake Method That Changed Everything
Regular potato skin recipes skip the crucial first bake, leaving you with limp, chewy shells. My technique involves baking whole potatoes until tender, then scooping and rebaking the empty shells at high heat. During that second bake, every bit of remaining moisture evaporates, creating shells that stay crispy even under heavy toppings.
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Why I Salt the Scooped Shells
Before the second bake, sprinkling coarse salt inside each potato shell draws out hidden moisture while seasoning from within. Most recipes only season the toppings, missing the opportunity to flavor the actual potato. Let the salt sit for ten minutes before baking – you’ll see tiny droplets form as it works its magic.
My Cheese Layering Strategy
Sharp cheddar goes directly on the potato flesh, while milder cheese tops everything else. The sharp variety melts into the potato, creating flavor throughout, while the mild cheese browns beautifully on top without becoming bitter. Never skip shredding your own cheese – pre-shredded contains anti-caking agents that prevent proper melting.
Hard-Won Lessons from Kitchen Disasters
- Save the scooped potato flesh for mashed potatoes tomorrow – waste nothing and you’ll have an instant side dish ready.
- If your shells crack during baking, embrace it – those cracks become extra crispy edges that hold toppings beautifully.
Frequently Asked Questions
Why are my potato shells still soggy after the second bake?
You likely skipped the salting step or didn’t wait long enough for moisture to evaporate. Make sure shells feel completely dry and crispy before adding toppings. Increase baking time by 5 minutes if needed.
How thick should the potato shell walls be?
Leave exactly ¼-inch of flesh – any thinner and they’ll crack, any thicker and they won’t crisp properly. Use a measuring spoon to gauge thickness as you scoop.
Can I use different potato varieties?
Stick with russets for the best results. Their high starch content creates the fluffiest interior and crispiest shells. Waxy potatoes like red or Yukon won’t achieve the same texture.
Why does my cheese burn on top?
You’re likely using pre-shredded cheese or baking too long. Fresh-shredded cheese melts more evenly, and the final bake should only take 5 minutes once toppings are added.
Should the bacon be fully cooked before adding?
Yes, cook bacon until crispy before crumbling onto the potato skins. Raw bacon won’t cook through in the short final baking time and will make your skins greasy.
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Loaded Potato Skins
Ingredients
Base
Coating
Filling
Topping
Garnish
Seasoning
Equipment Needed
- Large rimmed baking sheet
- Fork for piercing
- Sharp knife
- Spoon for scooping
- Pastry brush
Instructions
- Prepare potatoes: Preheat oven to 425°F. Pierce potatoes all over with a fork and rub with olive oil.
- First bake: Bake potatoes for 45-55 minutes until tender when squeezed gently.
- Scoop shells: Cool potatoes for 10 minutes, then cut in half lengthwise and scoop out flesh, leaving ¼-inch thick shells.
- Salt shells: Sprinkle coarse salt inside each shell and let sit for 10 minutes to draw out moisture.
- Butter shells: Brush shells inside and out with melted butter and place cut-side up on baking sheet.
- Second bake: Bake for 15 minutes until edges are golden and shells feel crispy.
- Load toppings: Fill each shell with sharp cheddar, then top with bacon and mild cheddar.
- Final bake: Bake 5 more minutes until cheese melts and bubbles.
- Garnish and serve: Top with green onions, dollop with sour cream, and season with black pepper.
Nutrition Facts
Per Serving (2 potato skin halves)
