Loaded Potato Skins are crispy little pockets of deliciousness filled with cheesy, bacon-y, and all-around tasty toppings. The skins get nice and crunchy, while the inside is soft and packed with melted cheese, crispy bacon bits, and a dollop of cool sour cream. Green onions add a bit of fresh crunch, making these a perfect snack or appetizer for any gathering.
I love making loaded potato skins when friends come over because they’re easy to share and everyone always asks for more. A little tip I like to follow is to bake the potato skins twice—once to cook them through and again after adding the toppings—to get that perfect crispiness on the outside. It’s such a fun dish to experiment with, too; sometimes I add jalapeños for a bit of heat or swap the bacon for grilled veggies.
When I serve loaded potato skins, I like to pile on the sour cream and sprinkle extra green onions right before eating. They’re great alongside a cold drink and bring people together with their warm, cheesy goodness. Honestly, once you try these, they’ll become your go-to snack for game nights, parties, or whenever you want a cozy bite that feels like a hug in food form!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for skins because their thick skin crisps nicely and the inside is fluffy. If you can’t find russets, Idaho potatoes also work well.
Bacon: Bacon adds a salty crunch that makes these skins extra tasty. For a vegetarian option, swap bacon with crispy cooked mushrooms or smoked tempeh.
Cheddar Cheese: Sharp cheddar gives a rich cheesy flavor. You can mix in mozzarella for extra gooeyness or use a dairy-free cheese if needed.
Cream Cheese & Sour Cream: These add creaminess to balance the crispy skins. Greek yogurt can be a lighter alternative to sour cream.
Green Onions: They add a fresh, mild onion taste and a pop of color. If you don’t have green onions, chives or finely diced red onions also work well.
How Do You Get Potato Skins Crispy and Full of Flavor?
The secret to crispy potato skins is baking them twice and prepping the skins carefully:
- First, bake whole potatoes until fully cooked, so the inside is tender.
- After scooping out the flesh, brush the skins inside and out with melted butter or oil. This helps the skins crisp up nicely.
- Place the skins skin-side down on a baking sheet and bake for 10 minutes to crisp up the skins before adding fillings.
- After filling with the cheesy potato mix and bacon, bake again until the cheese melts and bubbles.
Taking time with these steps gives you potato skins that aren’t just flavorful but also have the perfect crunch every bite! Don’t rush and enjoy the process.
Equipment You’ll Need
- Baking Sheet – I like this because it helps make the skins crispy and easy to handle in the oven.
- Sharp Knife – a good knife makes cutting and scooping the potatoes easier and safer.
- Paper Towels – handy for draining cooked bacon and keeping everything dry for crispiness.
- Mixing Bowl – perfect for blending the potato flesh with cheese and seasonings.
- Brush or Basting Brush – helps spread butter or oil evenly on the skins for crisping.
Flavor Variations & Add-Ins
- Use cooked, crumbled sausage instead of bacon for a heartier flavor.
- Mix in chopped jalapeños or hot sauce for a spicy kick.
- Add cooked spinach or kale to the potato filling for extra greens.
- Top with a drizzle of BBQ sauce or ranch dressing for different taste twists.
How to Make Loaded Potato Skins?
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes
- 6 slices bacon
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup cream cheese, softened
- 2 tablespoons butter, melted
- 2 green onions, chopped (plus extra for garnish)
- Salt and pepper to taste
- Cooking spray or olive oil for brushing
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 1 hour of baking time (including twice baking the potatoes and finishing with loaded filling). So plan for about 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash potatoes well and prick them a few times with a fork. Place directly on the oven rack and bake for 45 to 60 minutes, until they feel soft when pierced with a fork.
2. Cook the Bacon:
While your potatoes bake, cook the bacon in a skillet over medium heat until crispy. Place cooked bacon on paper towels to drain excess grease, then crumble into small pieces.
3. Prepare Potato Skins:
When potatoes are cool enough to handle, slice each lengthwise. Carefully scoop out most of the potato flesh, leaving about ¼ inch of potato around the skin so they hold their shape.
4. Crisp the Skins:
Brush the inside and outside of the potato skins with melted butter or olive oil. Place skin-side down on a baking sheet and bake for 10 minutes until the skins become crisp.
5. Make the Filling and Assemble:
Mix the scooped potato flesh with softened cream cheese, half of the cheddar cheese, chopped green onions, salt, and pepper. Spoon this creamy mixture back into each potato skin evenly.
6. Add Toppings and Bake:
Sprinkle the remaining cheddar cheese on top, followed by the crispy bacon pieces. Return the loaded skins to the oven and bake for 10-15 minutes, or until the cheese melts and bubbles.
7. Garnish and Serve:
Take the potato skins out of the oven, garnish with extra chopped green onions, and serve warm with sour cream on the side for dipping.
Can I Use Sweet Potatoes Instead of Russets?
Yes! Sweet potatoes work well and add a slightly different, sweeter flavor. Just bake them as you would russets and follow the same steps for scooping and filling.
Can I Prepare Loaded Potato Skins Ahead of Time?
Absolutely! You can bake the potatoes and prepare the filling a day ahead. Keep everything refrigerated separately and assemble and bake the skins just before serving for best crispiness.
How Should I Store Leftovers?
Store leftover potato skins in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to bring back their crisp texture.
What Can I Use Instead of Bacon?
If you want a vegetarian option, try crumbled tempeh, sautéed mushrooms, or even smoked cheese for a similar savory boost without the meat.