Loaded Potato Skins Recipe
If you’re on the hunt for the ultimate crowd-pleasing appetizer, look no further than Loaded Potato Skins. Crispy on the outside, perfectly fluffy inside, and piled high with gooey cheddar, crispy bacon, cool sour cream, and a sprinkle of sharp green onions, these are the definition of pure comfort food bliss. Whether you’re hosting a game day get-together, looking for the perfect snack, or simply craving something indulgent, these potato skins deliver big flavor with every bite and are surprisingly easy to whip up at home.
Ingredients You’ll Need
The beauty of Loaded Potato Skins is in their simple ingredient list—each one plays a crucial role, creating a symphony of texture, creaminess, savoriness, and a pop of freshness. Here’s exactly what you’ll need, with a few handy tips for making them extra special.
- Russet potatoes (6 medium): Their sturdy skins and fluffy interior are ideal for holding all your tasty toppings.
- Olive oil (2 tablespoons): Brushing both sides of the skins helps them turn golden and irresistibly crisp in the oven.
- Salt (1/2 teaspoon): A little sprinkle lifts all the flavors and makes every element pop.
- Black pepper (1/4 teaspoon): Adds gentle warmth and depth to balance out the richness.
- Shredded cheddar cheese (1 cup): For that signature creamy, melty layer—sharp cheddar is classic, but mix in Monterey Jack or pepper jack for a twist!
- Bacon (6 slices, cooked and crumbled): Nothing beats the smokiness and crunch of real bacon, but feel free to use turkey bacon or vegetarian alternatives.
- Sour cream (1/2 cup): Dollop it on just before serving for a cool, tangy finish.
- Green onions (1/4 cup, chopped): These bring a zesty freshness and bright green color.
- Optional chopped parsley: Adds a little extra color and herbal note if you want to get fancy!
How to Make Loaded Potato Skins
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (204°C). Give your russet potatoes a good scrub—this is essential since the skins are the star. Use a fork to poke each one a few times, then nestle them directly onto the oven rack. Bake for 45 to 50 minutes until they’re beautifully tender when pierced with a knife. Let them cool just enough to handle safely—warm is perfect for scooping!
Step 2: Prep and Scoop the Skins
Once your potatoes are cool enough to touch, slice each one in half lengthwise. Use a spoon to gently scoop out most of the fluffy interior, leaving about a 1/4-inch shell. Don’t throw away that extra potato—save it for mashed potatoes or another tasty recipe.
Step 3: Season and Crisp Up
Brush the inside and outside of each potato skin with olive oil, ensuring full coverage for ultimate crispiness. Sprinkle them with salt and black pepper. Arrange the skins cut side down on a parchment-lined baking sheet. Pop them back into the oven for 10 minutes, then flip and bake 5 to 7 minutes more until they’re toasty and crisped up on both sides.
Step 4: Load ‘Em Up with Cheese and Bacon
Now for the fun part: the toppings. Take those crisped-up skins out of the oven and fill each one generously with shredded cheddar and crumbled bacon. Return to the oven for another 5 minutes, or until the cheese is luscious, golden, and bubbly. The bacon gets even crispier on top, creating that classic Loaded Potato Skins experience.
Step 5: Add the Cool and Fresh Finishes
As soon as they come out piping hot and melty, transfer the Loaded Potato Skins to a serving platter. Top each one with a hearty spoonful of sour cream, a sprinkle of chopped green onions, and some parsley if you have it. The contrast of cool, tangy sour cream against the rich, warm filling is pure magic.
How to Serve Loaded Potato Skins
Garnishes
The best Loaded Potato Skins aren’t complete without those tempting finishing touches. After baking, don’t be shy with your garnishes: a big dollop of sour cream and a shower of green onions add flavor, freshness, and vibrant color that make these irresistible. Extra parsley or chives are welcome if you want a little more pop.
Side Dishes
While Loaded Potato Skins can absolutely hold their own, they also make a fantastic addition to just about any spread. Pair them with a zippy side salad, crunchy celery sticks, or a platter of wings. For bigger gatherings, set them alongside sliders, dips, or your favorite finger foods to create the ultimate game day lineup.
Creative Ways to Present
Give your Loaded Potato Skins some extra personality! Serve them on a wooden board for casual get-togethers, arrange them on a tiered platter for parties, or create a build-your-own potato skin bar with bowls of different toppings. Let everyone mix and match cheeses, different types of bacon, jalapeños, or diced tomatoes for a fun, interactive snack station.
Make Ahead and Storage
Storing Leftovers
If you somehow wind up with extras, don’t worry—Loaded Potato Skins keep well for a couple of days. Let the leftovers cool completely, then place them in an airtight container and refrigerate for up to 3 days. Wait to add fresh garnishes like sour cream and green onions until right before serving so everything tastes its best.
Freezing
To freeze, assemble the potato skins with cheese and bacon but hold off on adding the sour cream or fresh herbs. Flash-freeze the prepared skins on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months and make an awesome make-ahead appetizer for surprise guests.
Reheating
When you’re ready for round two, pop the refrigerated or frozen Loaded Potato Skins onto a baking sheet and bake in a preheated 375°F (190°C) oven. Give refrigerated versions about 10–15 minutes, or until heated through; frozen skins may take 20–25 minutes. Add sour cream and green onions after reheating for the freshest taste.
FAQs
Can I use a different type Appetizer
Russet potatoes are best because of their sturdy skins and fluffy interiors, but you can experiment with Yukon Golds or even sweet potatoes for a fun twist. Just note that different varieties may have softer skins or slightly different baking times.
What’s the best way to make these vegetarian?
Simply swap the regular bacon for your favorite vegetarian bacon or tempeh bacon. Most grocery stores stock smoky, crunchy alternatives that work beautifully in this recipe. Or add extra veggies like sautéed mushrooms or peppers for another layer of flavor!
How do I keep the skins extra crispy?
For the crispiest Loaded Potato Skins, make sure to brush both inside and outside with olive oil and bake them cut side down first. This lets the edges firm up and ensures a satisfying crunch with every bite!
Can I prep these in advance for a party?
Absolutely—prepare the skins through the initial baking, scooping, seasoning, and crisping steps, then fill with cheese and bacon but don’t bake the final step. Cover and refrigerate. When you’re ready for your guests, bake until melty and hot, then finish with sour cream and onions.
Is there a way to make them lighter?
Sure! Use reduced-fat cheese, Greek yogurt instead of sour cream, and turkey bacon. You’ll still get all the classic Loaded Potato Skins flavor with a lighter touch and plenty of satisfaction.
Final Thoughts
Loaded Potato Skins are the kind of home-cooked treat that turns any gathering into a celebration, or makes an ordinary night feel special. With customizable toppings and a crunch that’s sure to convert any skeptic, give them a try and watch as they disappear fast—go ahead and make an extra batch, just in case!
Print
Loaded Potato Skins Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 potato skins 1x
- Diet: Non-Vegetarian
Description
These loaded potato skins are a classic appetizer perfect for any gathering. Crispy potato shells filled with gooey cheese, crispy bacon, and creamy sour cream make for a crowd-pleasing snack.
Ingredients
Potato Skins:
- 6 medium russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1 cup shredded cheddar cheese
- 6 slices bacon (cooked and crumbled)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Optional chopped parsley for garnish
Instructions
- Preheat and Prepare: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Scrub and pierce potatoes, then bake until tender.
- Scoop and Bake: Cut potatoes in half, scoop out flesh, brush with oil, season, and bake until crisp.
- Add Fillings: Fill skins with cheese and bacon, bake until cheese melts. Top with sour cream and green onions.
Notes
- Reserve scooped-out potato for other dishes.
- Substitute with turkey or vegetarian bacon if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato skin
- Calories: 180
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
