Loaded Potato Skins

What’s better than a loaded baked potato? Loaded baked potato skins! With less of that fluffy "potato" stuff, there’s a lot more room for fixings — like scallions, sour cream, melted cheese, and, of course, bacon! Your broiler will be jealous when you take these out of the oven, but your friends will be ecstatic!


  • 4 large potatoes, washed
  • 4 Tbsp. olive oil
  • 4 Tbsp. thinly sliced scallions
  • 8 Tbsp. of Cheddar and/or Monterey Jack cheese
  • 4 pieces of bacon, cooked and crumbled
  • 16 oz. of sour cream
  • Salt


  1. Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool.
  2. Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4inch of potato on the skin.
  3. Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown.
  4. Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream.


Anytime is partytime with the great taste of frozen BACARDI® Mixers! Find them in the freezer aisle.

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