Print

Loaded Potato Skins

Loaded Potato Skins
Print Recipe

Loaded Potato Skins are a crowd-pleasing appetizer featuring crispy russet potato shells filled with melted sharp cheddar cheese, smoky crispy bacon, cool sour cream, and fresh green onions. This easy recipe delivers a perfect balance of crunchy, creamy, and savory flavors, ideal for game days, parties, or casual snacking.

Ingredients

Scale

Potatoes and Seasoning

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Fillings and Toppings

  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 3 green onions, freshly sliced

Instructions

  1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, then dry and prick them a few times with a fork. Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for about 50-60 minutes until skins are crisp and the insides are soft when pierced with a fork.
  2. Prepare the Potato Skins: Once baked and cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the fluffy interior, leaving about a 1/4 inch thick layer of potato attached to the skin to maintain structure. Reserve the scooped potato for another use, like mashed potatoes.
  3. Crisp the Potato Skins: Brush both sides of the potato skins with olive oil and season with salt and pepper. Arrange them skin side up on a baking sheet. Bake in the oven at 450°F (230°C) for 10 minutes, then flip and bake another 5-7 minutes until the skins are extra crispy and golden brown.
  4. Add Cheese and Bacon: Sprinkle a generous amount of shredded cheddar cheese inside each potato skin, then top with crispy bacon bits. Return to the oven for 5-7 minutes or until the cheese melts and bubbles.
  5. Finish with Toppings: Remove the loaded potato skins from the oven and let cool slightly. Add dollops of sour cream and scatter freshly chopped green onions over the top. Serve warm for the best experience.

Notes

  • Choose the right potato: Russet potatoes provide crispy skins and fluffy interiors.
  • Don’t scoop too deep: Leaving a bit of potato inside helps keep the skins sturdy enough to hold toppings.
  • Crisp the skins twice: Baking once before and after adding toppings creates a perfect crunch.
  • Cook bacon crispy: Crunchy bacon adds essential contrast to the creamy cheese and sour cream.
  • Use fresh green onions to brighten the flavor and add a fresh pop.

Nutrition

Keywords: loaded potato skins, potato appetizers, cheesy potato skins, bacon potato skins, game day snacks, party food, gluten free appetizer

Find it online: https://lillysplate.com/loaded-potato-skins/