Loaded Potato Skins Recipe
If you’re looking for an irresistible appetizer that’s as comforting as it is crowd-pleasing, look no further than these Loaded Potato Skins. Crispy potato shells are filled with melty cheddar, smoky bacon, cool sour cream, and snappy green onions, creating that perfect bite every single time. Whether you’re prepping for game day, a family movie night, or just want to treat yourself to a nostalgic favorite, this recipe delivers on flavor, texture, and pure joy. Trust me, these are always the first to disappear from the table!
Ingredients You’ll Need
The beauty of Loaded Potato Skins lies in their simplicity—each ingredient pulls its weight to create that classic combo of creamy, cheesy, and crunchy. You probably have most of these on hand already, and each one brings something important to the party.
- 4 medium russet potatoes: The starchy texture and sturdy skins make these ideal for crisping up and holding all those toppings.
- 2 tablespoons olive oil: Brushing the skins with olive oil helps them turn gorgeously golden and crunchy in the oven.
- ½ teaspoon salt: A classic seasoning that enhances every layer of flavor.
- ½ teaspoon black pepper: Just the right kick to perk up the potatoes and tie the flavors together.
- 1 cup shredded cheddar cheese: Melts into a gooey, savory blanket that everyone craves.
- 6 slices cooked bacon (crumbled): Smoky, salty, and utterly addictive—bacon is the secret weapon in every bite.
- ½ cup sour cream: Adds a cool, creamy finish that balances all the richness.
- ¼ cup chopped green onions: Their fresh, peppery bite cuts through the cheese and bacon, adding color and crunch.
How to Make Loaded Potato Skins
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F. Give those russet potatoes a good scrub and prick them a few times with a fork—this helps steam escape as they bake. Pop them directly on the oven rack for about 45 to 50 minutes, until they’re fork-tender with crispy skins. Let them cool just enough to handle, but don’t let them get cold!
Step 2: Scoop Out the Centers
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the fluffy centers, leaving about a quarter inch of potato attached to the skin. This shell is the perfect vessel for all your tasty fillings and will crisp up beautifully in the next step.
Step 3: Crisp the Skins
Brush the inside and outside of each potato skin with olive oil, then sprinkle with salt and pepper. Arrange them skin-side up on a baking sheet and bake for 10 minutes. Flip them over and bake for another 10 minutes until they’re golden and super crispy. This step gives you that restaurant-style crunch everyone loves!
Step 4: Load with Cheese and Bacon
Once your potato skins are nice and crisp, take them out and fill each one with a generous handful of shredded cheddar cheese and plenty of crumbled bacon. Pop them back into the oven for 5 to 7 minutes—just until the cheese is melted, gooey, and begging to be eaten.
Step 5: Add Toppings and Serve
Pull the loaded potato skins from the oven and immediately crown each one with a dollop of cool sour cream and a sprinkle of fresh green onions. Serve them hot and watch them vanish!
How to Serve Loaded Potato Skins
Garnishes
When it comes to the finishing touches, don’t hold back! A final flourish of chopped green onions adds color and zip, while a little extra bacon or even a dusting of smoked paprika can take your Loaded Potato Skins to new heights. If you like a little heat, thinly sliced jalapeños or a drizzle of hot sauce can be fun additions too.
Side Dishes
Loaded Potato Skins are a star on their own, but they also love good company. Serve them with crisp celery sticks, a fresh green salad, or even a bowl of chili for a hearty spread. They’re also perfect alongside wings or sliders for the ultimate game day feast.
Creative Ways to Present
Get playful with your presentation! Try arranging your Loaded Potato Skins on a big platter with a build-your-own toppings bar—think extra cheese, salsas, or guacamole. Or, make mini versions using smaller potatoes for bite-sized party snacks. However you serve them, they’re guaranteed to be a conversation starter.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The potato skins will soften slightly, but they’ll still be delicious when reheated—they make a great quick snack or lunch!
Freezing
These Loaded Potato Skins actually freeze very well. After the initial baking and filling with cheese and bacon, let them cool completely. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When you’re ready, simply bake from frozen until hot and bubbly, then top with sour cream and green onions.
Reheating
To bring your potato skins back to life, reheat them in a 375°F oven for about 10 to 15 minutes, or until the cheese is melted and the skins are crisp again. Avoid the microwave if possible, as that tends to make them a bit soggy. If you’re reheating from frozen, just add a few extra minutes to the bake time.
FAQs
Can I use a different type Appetizer
Russet potatoes are the best choice for Loaded Potato Skins because of their sturdy skins and fluffy interiors, but you can experiment with Yukon Golds or even sweet potatoes for a fun twist. Just keep in mind that textures and flavors will vary.
What’s the secret to getting the skins extra crispy?
The double-bake method is key! Brushing the skins with olive oil and baking them once they’re scooped out ensures maximum crunch. Don’t skip flipping them halfway through—it helps both sides crisp up evenly.
Can I make Loaded Potato Skins vegetarian?
Absolutely! Just skip the bacon or substitute with your favorite plant-based bacon or smoked tempeh. You can also load them up with sautéed mushrooms, black beans, or even roasted veggies for a hearty, meat-free version.
How can I make these ahead for a party?
You can bake the potatoes, scoop them, and crisp the skins a day or two ahead. Just hold off on adding the cheese and bacon until right before you want to serve. Store the prepped skins in the fridge, then fill and bake them fresh for melty, gooey perfection.
What other toppings can I try?
Loaded Potato Skins are endlessly customizable! Try adding jalapeños, chopped tomatoes, pickled onions, or even a drizzle of ranch or hot sauce. Let your imagination (and taste buds) guide you—there’s no wrong way to load a potato skin.
Final Thoughts
There’s something undeniably joyful about sharing a tray of Loaded Potato Skins with people you love. They’re a little nostalgic, a lot delicious, and always a hit. If you haven’t tried making them at home yet, now’s the perfect time—trust me, you’ll be hooked after just one bite!
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Loaded Potato Skins Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 potato skins 1x
- Diet: Non-Vegetarian
Description
Loaded Potato Skins are crispy baked potato halves filled with melted cheddar cheese, crispy bacon, and topped with sour cream and green onions. This classic American appetizer is perfect for game day snacks or any casual gathering, offering a delicious combination of textures and flavors that everyone will love.
Ingredients
Potatoes
- 4 medium russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Fillings
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Preheat and Prepare Potatoes: Preheat oven to 400°F. Scrub the potatoes clean and prick them with a fork several times to allow steam to escape during baking. Bake the potatoes directly on the oven rack for 45–50 minutes, or until tender when pierced with a fork. Remove from oven and let them cool slightly before handling.
- Scoop Potato Centers: Cut each baked potato in half lengthwise. Carefully scoop out the potato flesh, leaving about a ¼ inch layer intact on the skin to maintain their structure. Set the scooped potato aside for another use if desired.
- Season and Crisp Skins: Brush the inside and outside of each potato skin with olive oil and season with salt and black pepper evenly. Place the skins skin-side up on a baking sheet and bake for 10 minutes. Then, flip them over and bake for another 10 minutes until the skins become crispy and golden.
- Add Fillings and Bake: Remove the baking sheet from the oven and evenly fill each potato skin with shredded cheddar cheese and crumbled bacon. Return the baking sheet to the oven and bake for an additional 5–7 minutes until the cheese is fully melted and bubbly.
- Garnish and Serve: Take the potato skins out of the oven. Dollop each with sour cream and sprinkle with chopped green onions. Serve immediately while hot and enjoy this savory, cheesy treat.
Notes
- You can prepare the potatoes and fillings ahead of time and assemble just before baking to save time.
- For extra flavor, add chopped jalapeños or sprinkle smoked paprika on top before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato skin
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
