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Loaded Potato Skins with Cheese and Bacon inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Loaded Potato Skins with Cheese and Bacon

Appetizer
A classic American appetizer featuring crispy potato shells filled with melted cheddar cheese and crispy bacon. The twice-cooking method creates perfectly crisp exteriors and tender interiors, while the savory toppings add rich flavor and satisfying texture to this steakhouse favorite.
Prep Time 15 mins
Cook Time 75 mins
Total Time 90 mins
Servings 4

Ingredients

  • 4 large Russet potatoes (Scrubbed clean)
  • 2 tbsp Olive oil (Plus more for brushing)
  • 1 tsp Kosher salt
  • 6 slices Bacon (Cooked crisp and crumbled)
  • 1 1/2 cups Sharp cheddar cheese (Shredded)
  • 1/2 cup Sour cream
  • 2 tbsp Chives (Finely chopped)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Baking sheet
  • Fork
  • Spoon for scooping
  • Small mixing bowl
  • Pastry brush
  • Kitchen knife

Chef's Tip

For extra-crispy potato skins, hollow out the potatoes leaving about 1/4 inch of potato flesh attached to the skin, then brush both sides with oil before the second baking.

Instructions

  1. Preheat oven to 400°F. Prick potatoes all over with a fork and rub with 1 tablespoon of olive oil.
  2. Place potatoes directly on the oven rack and bake until skin is crisp and potatoes are tender, about 50-60 minutes.
  3. Remove potatoes from oven and let cool enough to handle, about 10 minutes. Keep oven on.
  4. Cut potatoes in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of potato attached to the skins. (Reserve the scooped potato for another use.)
  5. Increase oven temperature to 450°F. Brush both inside and outside of potato skins with remaining olive oil.
  6. Mix garlic powder, paprika, salt, and pepper in a small bowl. Sprinkle this seasoning mix over both sides of the potato skins.
  7. Arrange potato skins cut-side up on a baking sheet. Bake until the edges begin to crisp, about 10 minutes.
  8. Remove from oven, flip the skins over, and bake for an additional 5 minutes to crisp the bottoms.
  9. Flip skins back over and sprinkle the insides with shredded cheese and crumbled bacon. Return to oven and bake until cheese is melted, about 2-3 minutes.
  10. Top each potato skin with a dollop of sour cream and sprinkle with chopped chives before serving.

Plating

Arrange potato skins on a serving platter, slightly overlapping. Top each with a small dollop of sour cream and sprinkle with additional chives and crumbled bacon for garnish.

Storage & Reheating

Leftover potato skins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until hot and crispy. The sour cream should be added after reheating.

About This Recipe

This recipe recreates the classic potato skins appetizer from Hilltop Steakhouse that was popular among diners looking for a shareable starter. The crispy, seasoned potato shells provide the perfect vessel for melted cheese and savory bacon, creating a satisfying bite with contrasting textures and rich flavor.

How did it turn out?

We'd love to hear about your experience making this recipe!