Baked Potato Skins


  • 12 medium russet potatoes, scrubbed well
  • 1/4 cup butter, melted
  • 1-2 teaspoons seasoned salt, see notes
  • 1 bunch scallions, thinly sliced
  • 1/2 pound bacon, fried and crumbled
  • 8 ounces bulk Italian sausage, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 cup guacamole
  • 1 cup diced tomatoes
  • 1 cup sour cream
  • 1 (15 ounce) can California Black Ripe Olives, drained and sliced
  • 2 tablespoons fresh chives, thinly sliced


  1. Preheat oven to 425 degrees. Prick the potatoes a few times each with a fork and place in oven. Bake for 40-45 minutes, or until tender all the way through.

  2. Remove from oven and let cool 10 minutes (keep oven on and at 425 degrees). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

  3. Cut each baked potato in half lengthwise. Scoop out the flesh (reserve for another use), leaving about 1/4″ border around the edges and middle.

  4. Arrange the potato halves on prepared baking sheet. Brush the halves with melted butter and sprinkle each with seasoned salt to taste.

  5. Divide scallions, bacon, and sausage among potato halves. Press the filling evenly into the skins. Sprinkle each with shredded cheddar.

  6. Bake until cheese is bubbly and golden, about 10 to 15 minutes. Remove from oven and top with guacamole, sour cream, olives, and tomatoes. Garnish with chives and serve.

Recipe by:

Culinary Hill