Baked Potato Skins With Turkey Bacon and Cheese

Crisp potato edges, bubbling sharp cheddar, and smoky turkey bacon make these little potato boats especially satisfying. Baked Loaded Potato Skins With Turkey Bacon and Cheese deliver the familiar flavors of a loaded baked potato in an easy-to-hold appetizer.

The russet potatoes bake until fluffy, then their hollowed shells are filled and finished under the broiler. You get eight loaded potato skins from four potatoes, making them a practical choice for a party platter or casual snack.

Why You’ll Love This Recipe

• Four russet potatoes produce eight generously loaded potato skins.
• The broiler melts and lightly browns the cheddar in only 3–4 minutes.
• A thin layer of potato keeps each shell sturdy while adding a fluffy center.
• Smoked paprika and crisp turkey bacon create savory, smoky flavor without relying on bacon grease.
• Greek yogurt adds a cool, creamy finish that balances the rich cheese.

Ingredients

For the Potato Skins

• 4 small-to-medium russet potatoes, scrubbed and thoroughly dried, approximately 6–8 ounces (170–225 grams) each
• 1 Tbsp (15 milliliters) extra-virgin olive oil
• ¾ tsp kosher salt, divided
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• 1 pinch cayenne pepper or ground black pepper
• 2 Tbsp (28 grams) unsalted butter, melted

Russet potatoes are important here because their sturdy skins can support the filling. Choose potatoes of similar size so they finish baking at about the same time.

For the Filling and Topping

• 1 cup (113 grams) shredded sharp cheddar cheese
• 3 slices turkey bacon, cooked until well-done and crisp, then crumbled
• ⅔ cup (150 grams) plain nonfat Greek yogurt
• ⅓ cup (33 grams) chopped green onions, or 3 Tbsp chopped fresh chives

Cook the turkey bacon according to its package before assembling the skins. It should be browned, well-done, and crisp enough to crumble rather than bend.

How to Make This Recipe

Step 1: Cook the Turkey Bacon

Cook three turkey-bacon slices according to the package directions until well-done and crisp. If you’re using uncooked JENNIE-O turkey bacon, confirm that it reaches 165°F (74°C). Transfer it to a plate, let it cool, and crumble it into small pieces.

Pro Tip: Finish cooking the turkey bacon before the potatoes are filled. The brief broiling stage melts the cheese but isn’t long enough to cook raw turkey bacon safely.

Step 2: Prepare and Bake the Potatoes

Heat the oven to 425°F (218°C). Line a broiler-safe 13 × 18-inch rimmed aluminum or steel sheet pan with foil or a liner expressly approved for broiler use. Pierce the scrubbed, dry potatoes with a fork, then rub them with the olive oil and ½ tsp kosher salt.

Bake for 25 minutes, turn each potato, and continue baking for 15–25 minutes. They’re ready when a fork or thin knife passes easily through the center without meeting a firm core. Let the potatoes cool for about 15 minutes, just until you can handle them safely.

Step 3: Form the Potato Shells

Cut each potato in half lengthwise. Scoop out the center with a spoon, leaving a sturdy ¼- to ½-inch (6–13 mm) layer of potato attached to the skin. Arrange all eight shells cut-side up on the prepared sheet pan.

Don’t scrape the skins completely bare. Removing too much flesh can make the shells tear, collapse, or fold when lifted.

Pro Tip: Work gently around the curved edges, where the skin is easiest to puncture. The finished shell should resemble a firm little boat rather than a paper-thin peel.

Step 4: Season and Fill

Position an oven rack in the upper third of the oven and set the oven to broil. Mix the remaining ¼ tsp kosher salt with the smoked paprika, garlic powder, and cayenne or black pepper.

Brush the inside of each shell with melted butter and distribute the seasoning evenly. Divide the shredded sharp cheddar and crumbled cooked turkey bacon among the eight potato skins.

Step 5: Broil and Finish

Broil the filled skins for 3–4 minutes, watching continuously. Remove them when the cheddar is completely melted, bubbling, and lightly golden in places. The potato edges should look dry and lightly browned, and you may hear a gentle sizzling sound as the pan leaves the oven.

Transfer the Baked Loaded Potato Skins With Turkey Bacon and Cheese to a platter. Finish each one with plain nonfat Greek yogurt and chopped green onions or chives, then serve while the shells and cheese are still hot.

Pro Tip: Broilers vary in intensity, so stay close to the oven. An unattended extra minute can take the cheese from lightly golden to scorched.

Expert Tips for Better Results

• Dry the russet potatoes thoroughly after scrubbing so moisture doesn’t remain trapped against the skins.
• Select potatoes within the recommended 6–8 ounce range; substantially larger potatoes may need more than the approved baking time.
• Use a metal, broiler-safe sheet pan. Glass bakeware isn’t suitable for this high direct heat.
• Keep the shells cut-side up during filling so the butter, spices, cheese, and turkey bacon stay evenly distributed.
• Judge the whole potatoes by tenderness as well as time. A firm center means they need longer in the oven.
• Add the cold Greek yogurt and green onions after broiling so the topping stays fresh and contrasts with the hot cheese.

Variations

The only approved choice is using either one pinch of cayenne pepper or ground black pepper. You may also use the specified ⅓ cup chopped green onions or 3 Tbsp fresh chives.

Serving Suggestions

• Arrange the eight skins on a wide platter so their crisp edges remain uncovered rather than steaming against one another.
• Serve them as a warm game-day appetizer, with two skins providing one substantial appetizer serving.
• Pair them with a crisp green salad to balance the warm potatoes, melted cheddar, and creamy topping.
• Add them to an appetizer spread alongside fresh vegetable dishes for contrast in temperature and texture.
• Serve immediately after adding the Greek yogurt so each bite includes hot cheese and a cool, tangy finish.

Storage and Reheating

Set aside any skins you plan to store before adding the Greek yogurt and green onions. Refrigerate them in a covered, shallow container within two hours of cooking. For the best texture, eat them within 1–2 days; this quality window falls within the USDA’s broader 3–4-day safety limit for refrigerated leftovers.

Freezing the assembled potato skins isn’t recommended. Once frozen and thawed, the shells can become soggy and develop an unpleasant texture, so there is no recommended thawing method for this recipe.

To reheat, arrange the refrigerated skins uncovered on a baking sheet. Warm them at 425°F (218°C) for approximately 5–8 minutes, until hot and the cheese is bubbling. Poultry-containing leftovers should reach 165°F (74°C). Add fresh Greek yogurt and green onions only after reheating.

Microwave reheating may warm the filling, but the trapped steam can soften the potato shells. The hot oven is the better choice when you want to restore their crisp edges.