Why You’ll Love This Recipe
Loaded potato skins are the perfect balance of crispy, cheesy, and savory. They’re made from just a few ingredients, easy to customize with your favorite toppings, and can be prepped ahead of time for convenience. Whether you’re feeding a party or just craving a delicious snack, this recipe delivers bold flavor and a satisfying crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes
- Olive oil or melted butter
- Salt
- Black pepper
- Shredded cheddar cheese
- Cooked bacon (crumbled)
- Sour cream
- Green onions or chives (sliced)
- Optional: garlic powder, smoked paprika, or ranch seasoning
Directions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce each one a few times with a fork.
- Bake the potatoes directly on the oven rack for 45–50 minutes, or until fork-tender. Remove and let cool slightly.
- Once cool enough to handle, cut each potato in half lengthwise and carefully scoop out the flesh, leaving about ¼ inch of potato inside each skin.
- Brush the insides and outsides of the skins with olive oil or melted butter. Season with salt, pepper, and optional spices.
- Place skins cut-side down on a baking sheet. Bake for 10 minutes, then flip and bake cut-side up for another 10 minutes until crispy.
- Remove from oven and sprinkle the insides with shredded cheddar and crumbled bacon.
- Return to oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- Top with a dollop of sour cream and sprinkle with green onions or chives. Serve warm.
Servings and timing
This recipe serves 6–8 people as an appetizer.
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 20 minutes
Variations
- Add jalapeños or hot sauce for a spicy kick.
- Swap cheddar with mozzarella, pepper jack, or a cheese blend.
- Use leftover mashed potato filling to make potato cakes or save for another meal.
- Add a scoop of guacamole or salsa for a Tex-Mex twist.
- Make it vegetarian by omitting the bacon or using veggie bacon.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F for 8–10 minutes until hot and crispy.
Avoid microwaving if possible, as it can make the skins soggy.
You can also freeze the prepared (unbaked) skins and reheat directly from frozen at 375°F until heated through and crispy.
FAQs
What kind of potatoes are best for potato skins?
Russet potatoes are ideal because they have sturdy skins and fluffy insides that crisp up beautifully.
Do I have to bake the potatoes first?
Yes, baking cooks the potatoes through and makes the skins sturdy enough to scoop and bake again.
How do I scoop out the potato without tearing the skin?
Use a small spoon and go slowly, leaving about ¼ inch of potato attached to the skin for support.
Can I make these ahead of time?
Yes, bake and scoop the potatoes ahead, store them in the fridge, and fill and bake when ready to serve.
How do I make the skins extra crispy?
Bake them cut-side down first, then flip and bake again before adding the cheese and bacon.
Can I air-fry potato skins?
Yes, after the initial baking and scooping, brush with oil and air-fry at 400°F for 5–7 minutes per side before filling.
Are loaded potato skins gluten-free?
Yes, as long as your toppings and seasonings are gluten-free.
Can I use other types of potatoes?
Small Yukon Gold or red potatoes can work, but the skins may not be as crisp or sturdy.
What toppings go well with potato skins?
Try pulled pork, shredded chicken, sautéed mushrooms, or diced tomatoes for extra variety.
Can I use the scooped-out potato for another recipe?
Absolutely—use it for mashed potatoes, soups, or potato cakes.
Conclusion
This Easy Loaded Potato Skins Recipe is the ultimate comfort food appetizer—crispy, cheesy, and full of flavor. With simple ingredients and endless customization options, it’s a recipe you’ll turn to again and again for parties, family dinners, or late-night snacks. Serve them hot, loaded, and with plenty of sour cream on the side.
PrintEasy Loaded Potato Skins Recipe
These Easy Loaded Potato Skins are crispy, cheesy, and packed with bacon and green onions, making them the ultimate crowd-pleasing appetizer or side dish. Perfect for parties, game day, or a fun weeknight treat.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings (as appetizer)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large Russet potatoes
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 green onions or chives, sliced
- Optional: 1/2 teaspoon garlic powder
- Optional: 1/2 teaspoon smoked paprika or ranch seasoning
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and pierce with a fork.
- Bake potatoes directly on the oven rack for 45–50 minutes until fork-tender. Let cool slightly.
- Slice each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato inside the skin.
- Brush both sides of potato skins with olive oil or melted butter. Season with salt, pepper, and optional garlic powder or paprika.
- Place skins cut-side down on a baking sheet. Bake for 10 minutes, flip, and bake cut-side up for another 10 minutes until crispy.
- Remove from oven. Sprinkle cheese and bacon into each skin.
- Return to oven for 5–7 minutes, or until cheese is melted and bubbly.
- Top with sour cream and sliced green onions or chives. Serve warm.
Notes
- Bake potato skins cut-side down first for crispier edges.
- You can prep the potatoes ahead and store the skins in the fridge until ready to fill and bake.
- Save scooped potato flesh for mashed potatoes or soup.
Nutrition
- Serving Size: 1 loaded potato skin
- Calories: 180
- Sugar: 1g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
