Description
Loaded Potato Skins are a crispy, cheesy, and savory appetizer featuring baked russet potato shells stuffed with melted sharp cheddar cheese, smoky bacon, and fresh green onions. Perfect as finger food for parties, game days, or comforting snacks, this recipe is quick to prepare, customizable, and guaranteed to delight with every bite.
Ingredients
Scale
Main Ingredients
- 4 medium russet potatoes
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked crispy and crumbled
- 2 green onions, chopped
- 1/4 cup sour cream (for serving)
- 2 tablespoons butter, melted
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Potatoes: Scrub and dry the russet potatoes, then prick each several times with a fork. Bake them at 400°F (200°C) for about 60 minutes until tender. Let them cool completely to make scooping easier.
- Scoop Out the Potato Flesh: Slice the cooled potatoes lengthwise. Carefully scoop out most of the flesh, leaving approximately 1/4 inch of potato attached to the skin. Reserve the scooped potato for another use.
- Crisp the Skins: Brush the inside and outside of the potato skins with the melted butter. Season with salt and black pepper. Place the skins on a baking sheet and bake again for 10-15 minutes until crispy and golden brown.
- Add the Toppings: Fill each potato skin with shredded cheddar cheese and sprinkle crumbled bacon evenly on top. Return to the oven and bake for another 5-7 minutes until the cheese is fully melted.
- Garnish and Serve: Remove from oven, sprinkle chopped green onions on top, and serve hot with sour cream on the side for dipping or dolloping.
Notes
- Choose medium-sized russet potatoes for even cooking and easier handling.
- Don’t over-scoop the potato flesh; leaving enough inside maintains structure and balance.
- Cook the bacon until crispy using baking or pan-frying methods for maximum crunch.
- Use sharp cheddar cheese for better melting and a more robust flavor.
- Allow potatoes to cool fully before scooping to prevent skins from breaking.
- Leftover potato skins can be stored in an airtight container refrigerated for up to 3 days; keep sour cream separate.
- Freeze cooled skins by first freezing individually on a baking sheet for 2 hours, then store in a freezer-safe bag for up to 2 months.
- Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness—avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 loaded potato skins
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: potato skins, loaded potato skins, appetizers, cheesy snacks, game day food, bacon and cheese, crispy potatoes
