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Loaded Potato Skins

When I make these crispy loaded potato skins for my friend’s Super Bowl party, everyone kept their plates close so they could sneak in for seconds and thirds. They are without a doubt a crowd pleaser!

potato skins are my favorite appetizer recipe

Loaded Potato Skins Recipe

Are you in love with potato appetizers like me? I am particularly fond of them on Game Day! 

I am always ready to grab a handful of hot and crispy french friestater tots, and even a poutine or two.

But one thing I really love are crispy potato skins! They have all my favorite things: potatoes, cheese, sour cream, and crispy bacon!

Few appetizer recipes can compete with hot, cheesy potato skins. Scooping out baked russet potatoes leaves behind the best part – the crispy, seasoned skin.

Filling these potato shells with cheese, bacon, and green onions pumps up the flavor even more. A cool dollop of sour cream rounds them out.

Try these in dip form like this loaded potato skin skillet dip along with all my other skillet dips!

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recipe for an easy appetizer

Ingredients Needed

Potatoes – Russet potatoes the best potatoes for this recipe. You can also use baby red potatoes or sweet potatoes.

Bacon – Cooked bacon not crumbles or bits. Thick cut or thick slab bacon works too.

Cheese – Sharp cheddar cheese, grated fresh, is the classic cheese for these potato skins.

Sour cream – Use full fat, low fat, or fat free sour cream. Substitute plain Greek yogurt if needed.

Green onions – The perfect garnish for potato skins. You can also use fresh chives or parsley.

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How to Make Loaded Potato Skins

First: Preheat the oven to 400F. Bake the potatoes for approximately 40 mins. Remove and cut in half.

Second: Scoop out the inside potato flesh, leaving 1/4 inch of potato inside. Brush with olive oil or melted butter. Bake skin side up for another 5 minutes to crisp them up if you like.

Third: Fill the potatoes with bacon and cheddar cheese. Return to the oven for another 5 minutes or until the cheese is melty.

Fourth: Remove and top with sour cream and garnish with chopped green onions.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

homemade loaded potato skins on a baking sheet

How long do they last?

Store any leftovers in an airtight container for up to 4 days. Cover tightly and store cold. Reheat in the oven at 350°F for 10-15 minutes before serving.

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 stuffed potato skins, do the same just leave off any sour cream and green onions.

easy potato skins

Can I make them in the air fryer?

Air fryer potato skins are just as easy and perfect for a smaller batch. Preheat the air fryer to 400F. Proceed with recipe as directed.

Watch the times as the heat source is usually closer to the food when baking so cooking time may be shorter.

What are the best potatoes for potato skins?

If you are wanting to make the perfect loaded 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.

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!

hand holding crispy potato skin with sour cream on it

Tapas Tips & Tricks

  • Use Russet potatoes. The starchy inside is perfect for getting crispy baked skins.
  • Bake on a foil-lined baking sheet for easier clean up.
  • Microwave them before scooping out the flesh for easier prep.
  • Brush the skins and flesh with butter or oil and season with salt and pepper before loading for extra flavor.
  • Use freshly grated cheese for the best melting!
  • Crispy bacon is best. Don’t use bacon bits.
  • Broil them for 2-3 minutes if you want them extra crispy!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

loaded potato skins are an easy appetizer that feed a crowd!

Crispy baked potato skins make for the perfect crowd-pleasing appetizer with little effort. Crispy hot skins filled with cheese, bacon, and chives are sure to be a hit at your next game day party or weekend potluck.

plate of loaded potato skins

Loaded Potato Skins

Yield: 8 potato skins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Are your having a party? These Loaded Potato Skins are the perfect appetizer! Baked and not fried, these bacon and cheese potato skins are easy to make and a crowd pleaser!

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 425F.
  2. Cut baked potatoes in half, lengthwise.
  3. Scoop out the flesh, leaving 1/4 inch of potato
  4. Brush the skin side of the potatoes with olive oil.
  5. Place potatoes cut side down on a foil-lined baking sheet.
  6. Bake 15 minutes.
  7. Turn potatoes over, brush with olive oil.
  8. Bake an additional 5 minutes or until lightly browned and crispy.
  9. Fill each potato with cheese and bacon.
  10. Bake for another 5 minutes or until cheese is bubbly.
  11. Remove from the oven and garnish with onions and sour cream.
  12. Enjoy!

    Notes

    • Use Russet potatoes. The starchy inside is perfect for getting crispy baked skins.
    • Bake on a foil-lined baking sheet for easier clean up.
    • Microwave them before scooping out the flesh for easier prep.
    • Brush the skins and flesh with butter or oil and season with salt and pepper before loading for extra flavor.
    • Use freshly grated cheese for the best melting!
    • Crispy bacon is best. Don't use bacon bits.
    • Broil them for 2-3 minutes if you want them extra crispy!
    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.

    {Originally published 1/16/20 – photos and recipe notes updated 01/05/23 to improve reader experience}

    TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

    Amy Nash

    Friday 24th of January 2020

    Oh man these were good! It's been too long since I made potato skins but these absolutely hit the spot! My kids scarfed them down!

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