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Take baked potatoes up a notch with this loaded potato skins idea that turns them into a satisfying meal with gooey cheese and chicken. The crunchy shell holds all that goodness, and once you add cool sour cream plus a sprinkle of green onions—all the flavors pop.
The first time I tried making these, I was just trying to figure out how to use up extra rotisserie chicken. My crew loved them so much, we kept making them every Friday—it quickly became our go-to for special nights without having to go out.
Tasty Ingredients
- Olive oil Use this for that extra crunch on the shells
- Green onions Throw these on top at the end for a fresh bite and a pop of green
- Sour cream Brings a cool, creamy finish to each bite
- Shredded cheddar cheese Shred it yourself if you can, melts smoother
- Salt and black pepper These basics boost every other flavor
- Russet potatoes Grab big sturdy ones with smooth skin—their texture can handle heavy toppings
- Cooked chicken breast Leftover rotisserie chicken makes this step super easy
- Garlic powder Sprinkle on for deeper flavor in every shell
How to Make It
- Add toppings and serve
- Dollop sour cream and sprinkle green onions over each hot loaded potato skin before you dig in. That cool, creamy hit on top of the crispy shell is hard to beat.
- Stuff and finish in the oven
- Pack the cheesy chicken mix into each shell, letting it pile up a little. Cover with extra cheese (spillover is good). Bake until the cheese is totally gooey—edges should brown a touch and bubble.
- Make the filling
- Mix chicken and about half the cheese together so it sticks. The just-baked potato skins will help melt it a bit so it's easy to pack into the shells.
- Season and crisp the shells
- Brush shells (inside part) with olive oil all over. Sprinkle with salt, pepper, and garlic powder. Pop them back in the oven for 10 minutes—don't miss this step, it guarantees a crunch!
- Get the shells ready
- Once you can handle the baked potatoes, slice them open lengthwise and scoop out most of the inside, leaving about a quarter-inch layer next to the skin to keep things sturdy.
- Bake your potatoes
- Wash potatoes and poke all over with a fork to vent. Place straight onto the oven rack at 400°F. Let them cook 45–50 minutes—stick a knife in to check, they should be soft. Baking right on the rack makes the skins crispier than a pan.
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If you want that awesome outer crunch with a fluffy middle, stick with russet potatoes here. I tried swapping in yellow ones one time for fun—they just fell apart under all the toppings. Not every shortcut works, I learned quickly!
Prep Ahead Tips
These loaded skins keep meal prep simple. You can bake the potatoes and scoop them out a couple days before, then pop them in the fridge until you’re ready. When it’s time to finish, go right to seasoning and cut a few minutes off the last bake. Got some leftover baked potatoes already? You’re halfway done.
Mix Up the Flavors
Keep things interesting by swapping out the main protein or cheese. Try buffalo chicken with some crumbled blue cheese, or toss in pulled pork with pepper jack. Skip the meat with black beans and Mexican blend cheese. Add-ins like bacon, chopped peppers, or jalapeños are always winners. Sometimes we set up a potato skin station and let everyone top their own how they like.
Ideas for Serving
To round things out for dinner, put these out with a fresh leafy salad and a little vinaigrette so it’s not too heavy. If you want party bites, cut each potato half once more so you get smaller pieces—great for sharing. Pile them on a big tray, add toppings on the side (like bacon, avocado, tomatoes), and let everyone build their favorite bite.
How to Get Them Super Crispy
The real secret for that epic crunch? Bake the potato skins twice. Once they’re scooped, pat them dry with a paper towel, brush them with oil. To push the crisp even more, try baking them upside down (skin side up) for the first half of that 10-minute presto crisp step, then flip them over to finish. Every bit of skin gets a solid crunch that way!
Common Queries
- → Could I switch to another potato type?
Totally! Russet potatoes are sturdy and work great, but larger ones like Yukon Gold could do the job. The texture might crisp up a bit differently though.
- → What cheeses melt the best?
Cheddar is flavorful and melts beautifully, but try mixing it up with Monterey Jack, mozzarella, or whatever cheese you love.
- → Is it possible to prep these ahead of time?
Yep! Bake the empty skins before, chill them in the fridge, and fill them with chicken and cheese later. Just pop them back in the oven until warm and melty.
- → Any tips for making this without meat?
Of course—just ditch the chicken and fill them with black beans, tofu, sautéed veggies, or your favorite plant-based protein.
- → Got ideas for dipping sauces?
They pair well with ranch, a spicy garlic aioli, or even tangy BBQ sauce for a flavor boost.