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Loaded Baked Potato Skins

Loaded Baked Potato Skins
    Photo from Kita Roberts from the IPC Website
    Recipe by Idaho Potato Commission


    • 4 medium Idaho® russet potatoes
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • 1 (15-ounce) can HORMEL® Chili
    • 1 cup shredded Idaho cheddar cheese
    • ½ cup Idaho bacon cooked and crumbled
    • ½ cup Idaho sour cream
    • ¼ cup green onions, chopped (Available at your local Farmers Market during season)


    • Heat oven to 400°F.

    • Wash and scrub potatoes; pat dry. Place potatoes on aluminum foil-lined baking sheet. Rub with oil and sprinkle with salt. Bake 45 minutes or until potatoes pierce easily with a fork. Let stand 10 minutes.

    • Cut potatoes in half lengthwise. Using a spoon, gently scoop out center of potato, leaving a ¼-inch border on bottom and sides; careful not to tear or pierce sides or bottom. Reserve potato pulp for another use.

    • Spoon chili into potatoes. Top with cheese and bacon bits.

    • Bake 10 minutes or until heated through.

    • Top each potato with 1 tablespoon sour cream and sprinkle with green onions.