Loaded Potato Skins are the perfect appetizer if you are hosting a party!
BAKED and not fried, these BACON and CHEESE potato skins are easy to make and a crowd pleaser!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious & easy recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Are you in love with potato appetizers like me?
I am always ready to grab a handful of hot and crispy french fries, tater tots, and even a poutine or two.
But one thing I really love are loaded potato skins!
The crispy and slightly salty skin, filled with a small layer of flaky potato, and topped with lots of smoky bacon and melty cheese has me dreaming of them non-stop.
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Loaded Potato Skins Ingredients
- Russet Potatoes
- Sour Cream
- Green Onions
What are the best potatoes for potato skins?
If you are wanting to make the perfect potato skins, you have to start with the right potato!
You can use fingerling, red skinned, Yukon gold, and sweet potatoes, but the best one to use is the Russet.
The skins are slightly thicker so they hold up well when baked and the inside turns light and fluffy. A reason they are perfect for mashed potatoes too.
I like to choose Russet potatoes that are firm, a consistent earthy brown color, and one that is free of blemishes and sprouts.
The skins are what you are using as a serving dish for all those yummy topping so they need to be pretty too!
How to prep the potatoes
STEP ONE: Lightly brush, rinse, and pat dry. Using a fork, poke holes in the skin all over. Preheat the oven to 400 degrees.
STEP TWO: Place on a foil-lined baking sheet. Bake at 400F for approximately 40 mins or microwave for 5-8 mins.
STEP THREE: Make sure the potatoes are done by poking with a fork. Remove from the oven and let cool.
You can stop here and save the rest for right before you are ready to serve. Just store in the refrigerator until you are ready.
Make the potato boats
STEP FOUR: Cut the potatoes in half, lengthwise. Scoop out the potato flesh, leaving 1/4 inch inside.
STEP FIVE: Place the potatoes skin side up on a foil-lined baking sheet. Brush with olive oil and sprinkle with salt. Bake for 5-7 minutes to crisp the skin.
STEP SIX: Remove and flip the skins over. Brush with olive oil and season with salt and pepper if desired. Bake for another 5 minutes to brown and crisp them.
Let’s load them up!
Fill the potatoes with bacon and cheddar cheese. Return to the oven for another 5 minutes or until the cheese is melty.
Remove and top with sour cream and garnish with chopped green onions.
Can’t you just see yourself serving these delicious potato skins at your next party? I mean, everyone loves cheese and bacon.
Think of them as really awesome adult french fries!
Can you freeze potato skins?
You can freeze them before or after filling them, just as long as the shells are cooked. Freeze on a baking sheet in a single layer and then transfer to a zip top bag for easier storage.
If you are going to freeze filled skins, do the same just leave off any sour cream!
How do you reheat potato skins?
You can use the microwave to reheat 1-2 potato skins. Cook for 30 seconds to 1 minute on the reheat setting or on high until they are hot all the way through.
If you are reheating a larger batch, place on a foil-lined baking sheet and bake in the over at 325F for 10-15 minutes or until hot.
How do you cook frozen loaded potato skins?
If the skis are already filled, place on a foil-lined or nonstick baking sheet, cheese side up, and bake in the center of a 350F for 15 minutes.
Once the potatoes are heated through and the cheese is melted, remove them from the oven.
Let them stand 2 minutes before serving. The cheese can be very hot!
If you love this recipe as much as I do, please write a five-star review in the comment section below and be sure to help me share on Pinterest!
other potato appetizers to try
- loaded potato skin skillet dip
- taco tater tots
- southwest croquettes
- sweet potato poutine
- sweet potato souffle dip
- sweet potato patatas bravas
- 4 Russet potatoes (already baked)
- 1 cup cheddar cheese, shredded
- 1/2 cup bacon, cooked crisp and chopped
- green onions or chives for garnish (optional)
- sour cream for garnish or dipping (optional)
- Preheat the oven to 425F.
- Cut baked potatoes in half, lengthwise.
- Scoop out the flesh, leaving 1/4 inch of potato
- Brush the skin side of the potatoes with olive oil.
- Place potatoes cut side down on a foil-lined baking sheet.
- Bake 15 minutes.
- Turn potatoes over, brush with olive oil.
- Bake an additional 5 minutes or until lightly browned and crispy.
- Fill each potato with cheese and bacon.
- Bake for another 5 minutes or until cheese is bubbly.
- Remove from the oven and garnish with onions and sour cream.
*If you like this recipe please leave me a comment and rate it with some stars. Thanks so much!
Nutrition Information:Yield: 8 Serving Size: 1 potato skin
Amount Per Serving: Calories: 256Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 1945mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 11g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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