Loaded Potato Skins

Crispy and Delicious Restaurant Quality


  • 6 Slices GODSHALL’S Turkey Bacon (Browned and Chopped) or Smoky CRUMBLZ
  • 8 Russet Potatoes (Scrubbed and Dried)
  • 1 Stick Unsalted Butter (2 Tablespoons or 1/4 Stick Melted)
  • Salt (For Taste)
  • Black pepper (For Taste)
  • 2 Cups Shredded Cheddar Cheese
  • Sour Cream (For Optional Topping)
  • 2 Tablespoons Chives (For Optional Garnish – Fresh, Finely Chopped)
  • 1 Cup Milk


  • Preheat oven to 400 Degrees F.
  • Pierce each potato with fork approx. 3 times.
  • Bake until crispy (approx. 50 minutes).
  • Set aside to cool (approx. 10 minutes). Set oven to broil.
  • Cut each potato in half, length wise and use a spoon to remove the flesh of the potatoes , leaving about a 1/4 in thickness with the skins.
  • Brush the inside of skins with butter, then add salt and pepper to taste. Brush the outside of skins with butter. Place skins on baking sheet, skin side up, and broil until the butter foams (approx. 2 to 3 minutes).
  • After the butter begins to foam, flip over the skins and allow to broil another 2 to 3 minutes.
  • While broiling, make mashed potatoes from the potato flesh. Then add butter, milk, salt and pepper for taste. Add 1 to 1 1/2 cups of cheddar cheese.
  • Set aside left over shredded cheese to top potatoes. Add 5 slices chopped bacon or bacon CRUMBLZ to the mashed potatoes. Set aside left over bacon to top potatoes.
  • Remove the skins (keep oven on broil) and evenly fill each skin with the mashed potato mixture and top with the left over cheese and bacon. Place the skins back into the oven on broil until cheese is melted and bubbling (approx. 4 to 5 minutes).
  • Remove and garnish each potato with sour cream, chives and more bacon.
  • ENJOY!