Name: Loaded Potato Skins Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 6 medium russet potatoes; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded cheddar cheese; 6 slices bacon (cooked and crumbled); 1/4 cup sour cream; 2 tablespoons chopped fresh chives or green onions

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Loaded Potato Skins are the ultimate crowd-pleaser, boasting crispy potato shells overflowing with gooey cheddar, savory bacon, a dollop of cool sour cream, and a sprinkle of fresh chives. This is one of those appetizer recipes that instantly transforms any gathering into a celebration—whether you’re hosting game night or just looking for a comforting snack, these are always a hit. With rich bursts of flavor and satisfying textures in every bite, you might just find yourself making extra for “sampling” before guests arrive!

Loaded Potato Skins Recipe - Recipe Image

Ingredients You’ll Need

The magic of Loaded Potato Skins is all in their simplicity. Each ingredient brings something special—crispiness, creaminess, color, and an irresistible savory kick. Here’s what you’ll need, plus a handy tip for each one to ensure every bite is the best it can be.

Russet potatoes (6 medium): Their starchy flesh and sturdy skins are just perfect for crisping up in the oven and holding all those luscious toppings.
Olive oil (2 tablespoons): Brushing the skins gives you that golden crunch everyone loves—don’t skimp!
Salt (1/2 teaspoon): Enhances the potato flavor and keeps everything tasting lively.
Black pepper (1/4 teaspoon): Adds a subtle warmth, balancing the richness of the cheese and bacon.
Shredded cheddar cheese (1 1/2 cups): Opt for a sharp variety for maximum flavor and extra meltiness.
Bacon (6 slices, cooked and crumbled): Bacon’s smoky, salty bite is what transforms these from classic to crave-worthy.
Sour cream (1/4 cup): The creamy, tangy finish that contrasts perfectly with every crisp and melty bite.
Fresh chives or green onions (2 tablespoons, chopped): Brings a pop of color and fresh flavor—sprinkle generously for brightness.

How to Make Loaded Potato Skins

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Scrub those russet potatoes well, pat them dry, and then pierce each one a few times with a fork to vent steam as they bake. Place them directly on the oven rack for that perfectly crisp outside and fluffy inside, and bake for 45–50 minutes until tender.

Step 2: Scoop and Prepare

Let the baked potatoes cool just enough to handle without a kitchen dance! Slice each potato in half lengthwise, then, using a spoon, gently scoop out most of the soft flesh. Leave about 1/4 inch of potato clinging to the skin—just enough to support the structure, without breaking or tearing the delicate shell. (Don’t throw away that potato flesh! It’s ideal for tomorrow’s mash or a quick potato pancake.)

Step 3: Crisp Up the Skins

Brush the inside and outside of every potato skin generously with olive oil, then sprinkle with salt and black pepper. Arrange the skins cut-side up on a baking sheet and bake for about 10 minutes. Then, flip them over, baking for an additional 5–7 minutes until the edges are gloriously crisp. This double bake ensures a delightful crunch in every bite.

Step 4: Load with Cheese and Bacon

Now for the real fun: flip the skins again so the cut sides face up, and pile each one high with shredded cheddar and a shower of crumbled bacon. Return everything to the oven for five more minutes, or until the cheese is melted and deliciously bubbly. The aroma filling your kitchen at this stage is simply irresistible!

Step 5: Add Finishing Touches

Once out of the oven, these Loaded Potato Skins are topped with velvety sour cream and a plenty of fresh chives or green onions. Every garnish adds a lovely pop of color and fresh bite that balances all the rich, cheesy goodness. Serve them up while still warm—because nobody can resist that first, steamy bite!

How to Serve Loaded Potato Skins

Garnishes

For that restaurant-style wow factor, don’t skimp on garnishes! A dollop of luscious sour cream, a scatter of finely chopped chives or green onions, and even a sprinkle of extra crispy bacon bits on top make each Loaded Potato Skin look and taste amazing. Want to add a spicy flair? A little diced jalapeño or a drizzle of hot sauce adds a bold kick without overpowering the flavors.

Side Dishes

Loaded Potato Skins make a fantastic appetizer, but they can also shine as part of a party spread. Pair them with a big platter of crunchy vegetable sticks and ranch, a fresh green salad, or some cool, crisp coleslaw to balance out those rich flavors. For game days or movie nights, they’re also right at home alongside classic wings and sliders!

Creative Ways to Present

If you want to take your presentation up a notch, serve your Loaded Potato Skins on a rustic wooden board or on a vibrant platter lined with lettuce leaves. Mini cast-iron skillets look especially cute for smaller portions. You can even set out a “potato skin bar” with bowls of various toppings—think diced tomatoes, black olives, salsa, or cheese sauces—so everyone can customize their own!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (a true feat!), let the Loaded Potato Skins cool completely. Store them in an airtight container in the refrigerator for up to three days. They hold up surprisingly well, making a fantastic savory snack the next day.

Freezing

To freeze, skip the fresh toppings and let the skins cool after baking with cheese and bacon. Arrange them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They’ll keep for up to three months! When you’re ready to enjoy, you can bake them straight from the freezer.

Reheating

For the best results, reheat your potato skins in a 375°F oven until the cheese is bubbly and the skins are hot and crisp again (about 10–15 minutes). Microwaving works in a pinch, but you’ll lose a bit of crunch. Add the sour cream and chives after warming for that just-fresh finish.

FAQs

Can I make Loaded Potato Skins ahead of time for parties?

Absolutely! You can prep the potato skins through the crisping stage, stuff them with cheese and bacon, and refrigerate. Just pop them in the oven for a quick bake when guests arrive, then finish with sour cream and chives for an effortless, warm appetizer.

What’s the best potato variety for Loaded Potato Skins?

Russet potatoes are hands down the classic pick due to their starchy flesh and thick skins, which stand up beautifully to baking and filling. Avoid waxier varieties as they won’t crisp as well or hold their shape under those tasty toppings.

Can I make these vegetarian or gluten-free?

Definitely! Use plant-based bacon or skip it altogether for a vegetarian option, and swap in your favorite plant-based cheese if needed. Loaded Potato Skins are naturally gluten-free, just be sure your toppings (especially processed cheese or bacon) are certified gluten-free when needed.

What can I do with the scooped-out potato flesh?

Don’t waste it! Save the leftover flesh for mashed potatoes, chowder, or even mix it with a bit of butter and garlic for a quick potato pancake—delicious, thrifty, and great for next-day meals.

How can I make my Loaded Potato Skins extra crispy?

The secret is the double bake! Baking the skins both before and after brushing with olive oil helps them dry out and crisp up wonderfully. If you want more crunch, you can even give them a tiny broil right at the end—just watch carefully so they don’t burn.

Final Thoughts

If you’re looking for the appetizer that always disappears first, you can’t beat Loaded Potato Skins. They’re deliciously cheesy, satisfyingly crisp, and just the right amount of indulgent. Whether you’re hosting a party, watching the big game, or treating yourself after a long week, I guarantee these will bring a smile to everyone’s face. Give them a try—you might just find a new staple in your comfort food repertoire!

Loaded Potato Skins Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 potato skins 1x
Diet: Non-Vegetarian

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Description

These Loaded Potato Skins are the ultimate crowd-pleasing appetizer, perfect for game day or any gathering. Crispy potato skins filled with melted cheddar cheese, crispy bacon, tangy sour cream, and fresh chives – they’re irresistibly delicious and easy to make!

Ingredients

Scale

Potato Skins:

6 medium russet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Filling:

1 1/2 cups shredded cheddar cheese
6 slices bacon (cooked and crumbled)
1/4 cup sour cream
2 tablespoons chopped fresh chives or green onions

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Bake the potatoes: Scrub and pierce the potatoes, then bake until tender. Cut in half, scoop out flesh, brush with olive oil, season, and bake until crisp.
Add filling: Fill each skin with cheese and bacon, bake until cheese melts.
Top and serve: Top with sour cream and chives before serving.