If you’re on the hunt for an appetizer that’s guaranteed to bring smiles to the table, look no further than these Loaded Baked Potato Skins. Crispy, cheesy, and bursting with flavor, they check every box for comfort food cravings. Each potato skin is a canvas for gooey cheddar, crispy bacon, a dollop of cool sour cream, and a sprinkle of fresh green onions—making every bite as exciting as the last. Whether you’re hosting a game day get-together or simply treating your family to a special snack, this classic is bound to become your new go-to crowd-pleaser.
Ingredients You’ll Need
You only need a handful of simple ingredients to create this iconic appetizer, and each one plays a starring role. The key is to start with the best potatoes and go big on flavorful toppings—every element brings something special to the party.
- Russet potatoes: Their sturdy skins hold up beautifully and get deliciously crispy in the oven.
- Olive oil: Brushing the skins ensures a golden, crunchy finish that makes all the difference.
- Salt: A must for seasoning both inside and out, enhancing the potatoes’ natural flavor.
- Black pepper: Adds a gentle kick that balances the richness of the toppings.
- Shredded cheddar cheese: The cheddar melts to gooey perfection, delivering that classic sharp bite.
- Bacon: Salty, smoky, and crisp—crumbled bacon is the heart of any loaded potato skin.
- Sour cream: A cool, creamy finish that complements the warm, cheesy filling.
- Green onions: These add a pop of color and a fresh, mild bite on top.
- Parsley (optional): A sprinkle of chopped parsley adds an herby finish and a touch of green.
How to Make Loaded Baked Potato Skins
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Give those russet potatoes a good scrub and dry them off—nobody wants a gritty bite! Pierce each potato a few times with a fork to let steam escape. Then, bake them directly on the oven rack for 45 to 50 minutes until they’re fork-tender. This is where you build the foundation for perfect Loaded Baked Potato Skins, so don’t rush this step.
Step 2: Cool and Scoop
Once the potatoes are tender, let them cool just enough so you can handle them comfortably. Slice each potato in half lengthwise. Carefully scoop out most of the fluffy flesh, leaving about a quarter-inch border inside each skin. This little rim keeps the skins sturdy and snackable. Hold onto the scooped potato for another meal—think mashed potatoes or potato pancakes!
Step 3: Crisp Up the Skins
Brush both sides of each potato skin generously with olive oil and sprinkle with salt and pepper. Arrange them cut-side down on a baking sheet and pop them back in the oven for 10 minutes. Flip them over and bake another 8 to 10 minutes, until the edges turn irresistibly crispy and golden. This double-bake is the secret behind truly craveable potato skins.
Step 4: Load with Cheese and Bacon
Take those hot, crispy skins and fill each one with a handful of shredded cheddar cheese and a sprinkling of crumbled bacon. Slide them back into the oven for about 5 minutes—just long enough for the cheese to melt into gooey, bubbling bliss. The bacon crisps up even more, and everything comes together in one perfect bite.
Step 5: Add the Finishing Touches
As soon as your Loaded Baked Potato Skins come out of the oven, top each one with a cool dollop of sour cream and a generous sprinkle of green onions. For a little extra flair, scatter some chopped parsley over the top. Serve them while they’re hot and watch them disappear!
How to Serve Loaded Baked Potato Skins
Garnishes
When it comes to garnishing Loaded Baked Potato Skins, a little goes a long way. A swirl of sour cream adds cool creaminess, while green onions and parsley bring color and freshness. For a twist, try a pinch of smoked paprika, chopped chives, or even a drizzle of hot sauce.
Side Dishes
These potato skins are fantastic on their own, but they absolutely shine as part of a bigger spread. Serve them with a crisp green salad, tangy coleslaw, or a platter of fresh veggies and dip. They also pair well with grilled meats or a bowl of chili for a truly hearty feast.
Creative Ways to Present
Take your Loaded Baked Potato Skins to the next level by serving them on a rustic wooden board or a colorful platter. Line them up in a rainbow of toppings for a DIY potato skin bar, or pop toothpicks in for easy party snacking. Mini versions made from small potatoes are always a hit for bite-sized fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (lucky you!), let the potato skins cool to room temperature before storing. Place them in an airtight container and refrigerate for up to three days. They’ll stay fresh and tasty, ready for a quick snack or a second round.
Freezing
Loaded Baked Potato Skins freeze surprisingly well! Once baked and cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to two months—just reheat straight from the freezer when the craving strikes.
Reheating
To bring your potato skins back to their crispy best, reheat them in a 375°F (190°C) oven for 10 to 15 minutes. This keeps the skins crisp and the cheese gooey, unlike microwaving, which can make them soggy. If reheating from frozen, add a few extra minutes and cover loosely with foil to prevent over-browning.
FAQs
Can I make Loaded Baked Potato Skins vegetarian?
Absolutely! Simply skip the bacon or swap it for a plant-based alternative. You can also load your potato skins with sautéed mushrooms, black beans, or extra veggies for a satisfying vegetarian twist.
What’s the best way to get super crispy potato skins?
The key is to brush both sides of the potato skins with olive oil and bake them cut-side down first, then flip and finish baking. This double-bake method ensures every skin is golden and crunchy.
Can I prepare Loaded Baked Potato Skins ahead of time?
Yes! You can bake, scoop, and crisp the potato skins in advance. Store them in the fridge, then fill with cheese and bacon and bake just before serving. This is a great way to save time for parties.
What can I do with the scooped-out potato flesh?
Don’t let it go to waste! Use the fluffy potato flesh to make mashed potatoes, potato pancakes, or even stir it into soups and stews for extra heartiness.
How do I make these a little lighter?
Try using Greek yogurt instead of sour cream, and opt for reduced-fat cheese. You can also add more veggies or use turkey bacon for a lighter but still delicious version.
Final Thoughts
Loaded Baked Potato Skins are one of those dishes that never fail to wow a crowd—or just make an ordinary night feel special. There’s something about that crispy skin, gooey cheese, and all the fixings that’s downright irresistible. Give this recipe a try and watch them disappear faster than you can say “pass the sour cream!”
Print
Loaded Baked Potato Skins Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 potato skins 1x
- Diet: Non-Vegetarian
Description
Deliciously crispy and cheesy Loaded Baked Potato Skins packed with melted cheddar, crispy bacon, and topped with sour cream and green onions, perfect as a savory appetizer or party snack.
Ingredients
Potatoes
- 6 medium russet potatoes
Seasonings
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 1 ½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ cup sour cream
- ¼ cup chopped green onions
- Optional chopped parsley for garnish
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pat them dry, and pierce each one a few times with a fork. Bake directly on the oven rack for 45–50 minutes or until tender. Remove and let cool slightly.
- Scoop Potatoes: Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about ¼ inch of potato inside the skin. Save the scooped-out potato for another use.
- Season and Bake Skins: Brush both sides of the potato skins with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and bake for 10 minutes. Flip them over and bake for another 8–10 minutes until crispy.
- Add Toppings and Bake: Remove from the oven, fill each skin with shredded cheddar cheese and crumbled bacon. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
- Serve: Top each baked potato skin with a dollop of sour cream and a sprinkle of chopped green onions. Garnish with parsley if desired and serve hot.
Notes
- Make this recipe vegetarian by skipping bacon or using a meat-free alternative.
- For a lighter option, substitute sour cream with Greek yogurt.
- Use russet potatoes for the best texture and crispiness.
- The scooped-out potato flesh can be repurposed for mashed potatoes or soups to reduce waste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato skin
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
