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These Loaded Potato Skins are baked until crispy then loaded with cheese, bacon, and sour cream for an appetizer that hits all the right notes.
Bacon. Cheese. Potatoes. Need I say more? Just like twice-baked potatoes and potato soup, loaded potato skins are always a crowd-favorite! They are a great make-ahead appetizer that is perfect for a party, gameday, or potluck.
Kristen's Keys for Crispy Potato Skins (Start Here)
Paying attention to these tips will help to set you up for success before you even turn on the oven.
- Opt for russet potatoes. They will hold up well to the fillings and baking process.
- Season, season, season. Seasoning the potatoes before baking and AFTER removing the flesh results in the best potato skins.
- Prep Extra. Assemble extra potato skins to freeze and bake ad desired when guests drop by or the craving strikes.
- Vary the toppings. Add your favorite toppings or create a potato skin bar and let your guests top their crispy potato skins as they desire.
How To Make The Best Potato Skins
The following steps and tips are provided to help you make restaurant-quality potato skins easily at home.
Step One: Bake Potatoes
For beautifully crispy potato skins, start with russet potatoes that have been scrubbed, dried, and brushed with a bit of oil. Bake until fork tender.
Leftover Baked Potatoes? Use them to speed up this recipe for potato skins or speed up the process and start with Instant Pot baked potatoes.
Step Two: Prepare Bacon
While the potatoes are baking, use that time to bake the bacon as well. Baking bacon is a hands-off easy way to make mess-free crispy bacon. Once the bacon is fully baked and cooled, chop into bite-sized pieces.
Step Three: Scoop Out Flesh
Once potatoes have been baked, allow them to cool for 5-10 minutes, or until they are cool enough to handle. Slice the potatoes in half lengthwise. Use a spoon or cookie scoop to scoop out the flesh of the potatoes, being sure to leave a ¼" border around the potato skins so that they stay intact.
Step Four: Season and Bake
To make the BEST potato skins, I highly recommend combining melted butter with garlic powder, onion powder, and a bit of salt and then brushing that mixture on each side of the potato skin. Then return them to the oven for a few more minutes, just to help crisp up the skins.
Once crisped up, dd the cheese and chopped bacon to the potato skins and return to the oven just to melt the cheese through.
Step Five: Serve
Serve with dollops of sour cream and sliced green onions for potato skins that are better than any restaurant!
Recipe Modifications
- Speed Up the Process: Use Instant Pot baked potatoes and bacon bits to pull these potato skins together in record time.
- Get Creative with the Toppings. Stuff your potato skins with prepared sloppy joes, pulled pork, or shredded BBQ chicken, cover in cheese, and bake to warm through. Or use the potato skins as a chili boat and top with leftover Instant Pot chili or Crockpot chili. Or top the potato skins with steamed broccoli and cheese rather than bacon and cheese.
- Use an Air Fryer: Try my recipe for Air Fryer Potato Skins.
Make-Ahead Instructions
Whenever you are entertaining, the more recipes you can prepare ahead of time the easier it is to host guests. These potato skins, along with bacon-wrapped dates and stuffed mushrooms are crowd-pleasing appetizers that can be prepped in advance.
- Prepare the potato skins up through topping the potato skins with the bacon and cheese.
- Instead of baking the potato skins for the final time, allow them to cool completely. Once cooled, place the potato skins into the freezer right on the baking pan.
- Once frozen solid, transfer the potato skins to a freezer-safe bag or container and freeze for up to 2 months.
- When ready to enjoy, bake from frozen at 400℉ until warmed through, about 15-20 minutes.
More Favorite Party Appetizers
- Air Fryer Chicken Wings
- Boneless Buffalo Chicken Wings
- The Best Taco Dip
- Hot Corn Dip
- Cream Cheese Rotel Sausage Dip
- Irish Nachos
- Baked Brie
- Ham and Cheese Sliders
Loaded Potato Skins
Ingredients
- 6 medium russet potatoes
- 1 tablespoon olive oil
- 6 slices thick-cut bacon
- 2 tablespoons unsalted butter, melted
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey cheese
- chives, sliced green onions, and sour cream, for serving
Instructions
- Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Scrub the potatoes, dry, and pierce each potato several times with a fork. Using about 1 tablespoon olive oil, brush each potato with the oil. Place the prepared potatoes onto a baking sheet and bake until they are fork tender, about 40-45 minutes.
- While the potatoes are baking, bake the bacon as well. Lay the sliced bacon on a rimmed baking pan lined and topped with a baking rack, being sure to not let the bacon overlap. Bake the bacon for 10-12 minutes, or until fully cooked and browned. Let the bacon cool and then chop it into small pieces.
- Once potatoes have been baked, allow them to cool for 5-10 minutes, or until cool enough to handle. Slice the potatoes in half lengthwise. Leaving a ¼" border around the potato skins, carefully scoop out the flesh of each potato.
- In a small bowl combine the 2 tablespoons unsalted butter (melted), ½ teaspoon sea salt, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Brush the butter mixture over the bottom and tops of the potato skins.
- Place the potato skins back on the parchment-lined baking sheet, cut side up, and return to the oven at 400℉ for 10 minutes.
- Remove the potato skins from the oven and top evenly with the varieties of cheese and cooked chopped bacon. Return the potatoes to the oven for 5-8 minutes, or until the cheese is fully melted.
- Serve with dollops of sour cream, chopped green onions, and chopped chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are literally the best potato skins I’ve ever had and so easy to make! The first time I made them, everyone raved about them. I think brushing the skins with the seasoned butter and baking them a few minutes before adding the cheese and bacon adds so much flavor and crispness. We even tried freezing a few just to see how they would be when baked from frozen - still delicious! So we will be making a few batches today to freeze for the Super Bowl. We’ll also keep some in the freezer to have on hand when we want a quick, scrumptious snack. Thanks, Kristen, for a great recipe!!
Love hearing this, Kim! What a great idea to get a jump start on them for the Super Bowl--I think you just inspired me to do the same this weekend.
These are really good. My family loved them. I used different kinds of cheeses and all did taste good. A new favorite.
Thanks for sharing, Jenna! I love hearing you all enjoyed!
These are the best!! They are always a hit and everyone enjoys them! Making again today. They will be perfect for Super Bowl Sunday!
YAY! We are making them as well today! I love knowing you and yours will be enjoying them as well and thanks for taking the time to leave a comment and review 🙂
These potato skins are game changer! They're delicious and cheesy! Boys can't get enough of them!
Thanks so much for sharing, Sha! We can't get enough of these potato skins either 🙂