Loaded Potato Skins

Crispy potato shells loaded with melted cheddar, bacon, and sour cream that are pure game day magic. ♡

Baking the potatoes twice is what gets you that deeply crispy shell that holds up under all the toppings without going soft. Brushing the inside with butter and baking cut-side down in the second round creates a caramelized layer of potato that is as good as the toppings. Cheese goes in hot so it melts completely into every corner.

These are the snack that clears the plate before halftime. Let’s make it together.

Ingredients

Loaded Potato Skins

• 6 medium russet potatoes, scrubbed clean
• 2 tbsp olive oil for first bake
• 4 tbsp butter, melted
• 1.5 cups shredded sharp cheddar cheese
• 6 strips bacon, cooked and crumbled
• 3 green onions, sliced
• 1/2 cup sour cream for serving
• Salt and black pepper to taste

Optional add-ins:

Why This Loaded Potato Skins Works

Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.

Why This Loaded Potato Skins Works

Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved. This game day appetizer is a keeper.

• Jalapeno slices on top before baking
• Smoked paprika in the butter for extra flavor
• Ranch dressing instead of sour cream
• Pepper jack instead of cheddar for heat
• Diced avocado added after baking

How to Make Loaded Potato Skins

1. Bake. Preheat oven to 400F. Rub potatoes all over with olive oil and a generous pinch of salt. Bake directly on the oven rack for 50 to 60 minutes until completely tender when pierced with a fork. Let cool for 10 minutes so you can handle them.
2. Hollow. Cut each potato in half lengthwise. Scoop out the inside with a spoon, leaving a 1/4-inch thick shell of potato all around. (Save the scooped potato for mashed potatoes another night.)
3. Crisp. Brush the inside and outside of each shell generously with melted butter. Season with salt and pepper. Place cut-side down on a baking sheet and bake at 425F for 10 to 12 minutes until the shells are crispy and the edges are golden.
4. Load. Flip the shells cut-side up. Fill each one with a generous amount of shredded cheddar and crumbled bacon. Return to the oven for 5 to 7 minutes until the cheese is fully melted and bubbling.
5. Top. Remove from the oven and immediately top with sliced green onions. Serve hot with sour cream on the side for dipping. (Don’t let them sit or the shells will soften.)

Tips for the Best Loaded Potato Skins

• Use russet potatoes. Their high starch content gives you a fluffier inside and a skin that crisps up better than waxy varieties.
• Don’t scoop too thin. Leaving a 1/4-inch shell is the right thickness. Too thin and they crack under the toppings. Too thick and they aren’t crispy enough.
• Bake cut-side down for the second round. Facing the potato flesh down directly onto a hot pan is what creates that caramelized, crispy layer inside the skin.
• Use freshly shredded cheese. Pre-shredded cheese has anti-caking powder that prevents it from melting smoothly. Shred a block of sharp cheddar yourself.
• Cook your bacon crispy. Slightly underdone bacon goes chewy and greasy in the oven. Cook it until fully crisp before crumbling.
• Serve immediately. Potato skins are at their best right out of the oven. Plan accordingly so guests get them while the shells are still crisp.

Fun Variations to Try

• BBQ Chicken Skins: Fill with shredded BBQ chicken, cheddar, and pickled jalapenos for a smoky, spicy version.
• Buffalo Style: Toss the bacon with buffalo sauce before adding and top with crumbled blue cheese and celery for a buffalo wing-inspired bite.
• Vegetarian: Skip the bacon and fill with broccoli florets, cheddar, and a drizzle of ranch after baking.
• Pizza Skins: Fill with pizza sauce, shredded mozzarella, and mini pepperoni for a fun mashup that kids go wild for.
• Southwest Style: Add black beans, corn, pepper jack, and top with pico de gallo and avocado after baking.
• Air Fryer: After hollowing, brush with butter and air fry at 400F for 8 minutes before loading with toppings and finishing for 3 more minutes.

Loaded Potato Skins

Twice-baked crispy potato shells loaded with melted sharp cheddar, crumbled bacon, and green onions, served with sour cream for dipping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

  

• 6 medium russet potatoes scrubbed clean
• 2 tbsp olive oil for first bake
• 4 tbsp butter melted
• 1.5 cups shredded sharp cheddar cheese freshly shredded
• 6 strips bacon cooked and crumbled
• 3 green onions sliced
• 1/2 cup sour cream for serving
• salt and black pepper to taste

Method

 

1. Preheat oven to 400F. Rub potatoes with olive oil and salt. Bake directly on the oven rack for 50 to 60 minutes until fork-tender. Let cool 10 minutes.
2. Cut potatoes in half lengthwise. Scoop out the inside leaving a 1/4-inch shell all around.
3. Brush inside and outside of each shell with melted butter. Season with salt and pepper. Place cut-side down on a baking sheet and bake at 425F for 10 to 12 minutes until crispy and golden.
4. Flip shells cut-side up. Fill each with shredded cheddar and crumbled bacon. Bake for 5 to 7 minutes until cheese is fully melted.
5. Top with sliced green onions and serve immediately with sour cream on the side.

Notes

Bake the potato shells cut-side down in melted butter for the second round to create a caramelized, crispy interior. Use freshly shredded cheddar for the best melt. Serve immediately after baking for the crispiest shells.

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