These Potato Skins are crispy, cheesy, and loaded with flavor, making them the perfect appetizer or game-day snack. Filled with melty cheese, crispy bacon, and topped with green onions, these potato skins are served with a side of sour cream for dipping. Easy to make and always a crowd-pleaser, they’re the ultimate comfort food bite!
Why You’ll Love This Recipe
- Crispy on the outside, soft and fluffy on the inside
- Loaded with gooey cheese, crispy bacon, and fresh toppings
- Perfect for game days, parties, or as a fun side dish
- Easy to customize with your favorite toppings
- Make-ahead and freezer-friendly for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups shredded cheddar cheese (or a cheese blend)
- 6 slices cooked bacon, crumbled
- ¼ cup sour cream (for serving)
- ¼ cup green onions, finely chopped (for garnish)
- Fresh parsley (optional, for garnish)
Directions
- Bake the potatoes:
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean and dry them. Pierce each potato a few times with a fork, rub with olive oil, and season with salt.
- Bake for 45-50 minutes, or until fork-tender. Let cool until they’re easy to handle.
- Prepare the skins:
- Slice the potatoes in half lengthwise and scoop out the center, leaving about ¼ inch of potato attached to the skin. Save the scooped-out flesh for mashed potatoes or another use.
- Brush the inside of each potato with olive oil and sprinkle with garlic powder, salt, and pepper.
- Crisp the skins:
- Place the potato skins on a baking sheet, skin side up, and bake for 10 minutes to crisp the edges. Flip and bake for another 5 minutes.
- Fill and bake:
- Remove from the oven, sprinkle the inside of each potato with shredded cheese and crumbled bacon.
- Bake for another 5-7 minutes or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped green onions and fresh parsley. Serve hot with sour cream on the side for dipping.
Servings and Timing
- Servings: 12 potato skins
- Prep time: 15 minutes
- Cook time: 1 hour 10 minutes
- Total time: 1 hour 25 minutes
Variations
- Loaded Potato Skins: Add cooked ground beef, black beans, or jalapeños for a hearty, spicy kick.
- Buffalo Chicken Skins: Toss shredded chicken in buffalo sauce and top with blue cheese crumbles.
- Vegetarian Potato Skins: Skip the bacon and add sautéed mushrooms, peppers, or spinach.
- Low-Carb Option: Use sweet potatoes instead of russet potatoes for a healthier twist.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the oven at 375°F (190°C) for 10-12 minutes or air fry for 5-7 minutes until crispy.
- Freeze: Freeze unbaked potato skins on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen at 400°F (200°C) for 20 minutes, adding cheese and bacon during the last 5 minutes.
FAQs
Can I use other types of potatoes?
Russet potatoes are ideal because of their sturdy skins, but you can use Yukon Gold or red potatoes for smaller, bite-sized versions.
How do I make the skins extra crispy?
Bake the skins twice—once to cook the potatoes and again after scooping them out to crisp up the edges before adding the fillings.
Can I make potato skins ahead of time?
Yes, you can prep the skins and freeze them without the toppings. When ready, bake from frozen and add cheese and bacon during the last few minutes.
What’s the best cheese for potato skins?
Cheddar is classic, but mozzarella, pepper jack, or a Mexican cheese blend work great too.
How do I prevent soggy potato skins?
Be sure to bake the potato skins after scooping them out to help dry out any moisture and make them crispy.
Can I make these in the air fryer?
Yes, cook at 400°F (200°C) for 5-7 minutes after filling them with cheese and bacon until crispy and golden.
Are potato skins gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure any additional toppings (like bacon or sauces) are gluten-free as well.
Can I use leftover baked potatoes?
Yes, leftover baked potatoes work well—just follow the same scooping and crisping steps.
What dips go well with potato skins?
Classic sour cream, ranch dressing, spicy aioli, or even buffalo sauce pair perfectly.
Can I make them without bacon?
Yes, omit the bacon or substitute with vegetarian bacon bits for a meat-free version.
Conclusion
These Potato Skins are the perfect appetizer for any occasion—crispy on the outside, loaded with cheesy, savory goodness on the inside. Easy to make, customizable with your favorite toppings, and freezer-friendly, they’re sure to become a go-to snack for parties, game nights, or casual dinners. Serve them hot with your favorite dips for a crowd-pleasing classic!
Print
Potato Skins Recipe
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 potato skins 1x
- Category: Appetizer, Snack, Side Dish
- Method: Baked
- Cuisine: American
Description
These Crispy Loaded Potato Skins are the ultimate appetizer or game-day snack! Each potato half is baked to crispy perfection, filled with melty cheese, crispy bacon, and topped with fresh green onions and sour cream. They’re easy to make, customizable, and guaranteed to disappear fast!
Ingredients
- 6 medium russet potatoes, scrubbed clean
- 3 tablespoons olive oil (or melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups (150 g) shredded cheddar cheese (or a cheese blend)
- 6 slices bacon, cooked until crispy and crumbled
- 1/4 cup green onions, sliced (for garnish)
- Sour cream (for serving)
Instructions
1. Bake the potatoes:
- Preheat oven to 400°F (200°C).
- Prick each potato a few times with a fork.
- Place directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a fork.
- Let them cool until they’re easy to handle.
2. Prepare the skins:
- Cut each potato in half lengthwise and scoop out most of the flesh, leaving about ¼ inch of potato around the edges. (Save the scooped-out potato for mashed potatoes or another recipe!)
- Brush both sides of the potato halves with olive oil (or butter) and season with garlic powder, paprika, salt, and pepper.
3. Crisp the skins:
- Place the potato halves, skin-side down, on a baking sheet.
- Bake for 10-15 minutes until they’re crispy. Flip and bake for another 5 minutes.
4. Add the toppings:
- Fill each potato skin with shredded cheese and crumbled bacon.
- Bake for another 5-7 minutes, or until the cheese is melted and bubbly.
5. Serve:
- Top with sliced green onions and a dollop of sour cream.
- Serve hot as an appetizer, snack, or side dish.
Notes
- Make it vegetarian by skipping the bacon or using plant-based bacon.
- Swap cheddar for pepper jack or mozzarella for a different flavor.
- Add a drizzle of ranch or hot sauce for an extra kick.