Loaded Potato Skins are a classic snack packed with crispy potato shells, melted cheese, crispy bacon bits, and a dollop of cool sour cream. They’re crunchy on the outside and soft on the inside, with just the right mix of gooey cheese and smoky bacon that makes every bite a little celebration.
I love making loaded potato skins because they’re so easy to customize and always a hit at parties or game nights. Sometimes I’ll throw in some green onions or a sprinkle of chili powder to add a little extra flavor punch. Whenever I make them, I end up sneaking a few before everyone else even sits down!
My favorite way to enjoy these potato skins is right out of the oven when the cheese is perfectly melted and the bacon is still warm and crunchy. They’re great on their own as finger food, or you can serve them with a fresh side salad to balance things out. No matter how you eat them, loaded potato skins just bring a cozy, fun vibe to any meal or gathering.
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are starchy and perfect for crispy skins and fluffy insides. If you can’t find russets, Yukon Golds work well but may be a bit creamier.
Bacon: Bacon gives the skins that smoky crunch. For a vegetarian option, crispy smoked tofu or tempeh can be a fun substitute.
Cheddar Cheese: Sharp cheddar adds a nice tangy, melty flavor. You can swap for Monterey Jack for a milder taste or use a dairy-free cheese if needed.
Sour Cream: Adds creaminess and a slight tang. Greek yogurt is a healthier substitute that works great too.
Green Onions: They add freshness and a mild bite. If you don’t have green onions, chives are a great option.
How Do You Get Crispy Potato Skins Without Them Getting Soggy?
The key to crispy skins is drying and cooking the potatoes well before filling.
- After baking the potatoes once, scoop out the insides carefully without breaking the skin.
- Brush the skins with melted butter or oil to help them crisp up in the second bake.
- Place the skins skin-side down on a baking sheet so the bottom crisps nicely.
- Bake them before adding the filling, then again after filling to melt the cheese and heat everything through.
Patience is important here! Baking the skins twice gives you that perfect crunch without sogginess beneath the cheese and toppings.
Equipment You’ll Need
- Baking sheet – I like it because it holds the potatoes steady and gets nice and crispy on the bottom.
- Kitchen knife – helps you carefully cut the potatoes in half without squishing them.
- Spoon – for scooping out the insides of the potatoes neatly.
- Skillet – perfect for cooking the bacon until crispy.
- Mixing bowl – where I mash the potatoes with sour cream and cheese.
- Basting brush – for spreading melted butter or oil on the potato skins.
Flavor Variations & Add-Ins
- Swap bacon for cooked and crumbled sausage or turkey bacon for different flavors.
- Mix in some chopped jalapeños or hot sauce for a spicy kick.
- Add sautéed mushrooms or bell peppers into the mashed insides before filling.
- Use Pepper Jack or mozzarella cheese instead of cheddar for a different cheesy twist.
Loaded Potato Skins
Ingredients You’ll Need:
- 4 large russet potatoes
- 6 slices of bacon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream (plus extra for serving)
- 3 green onions, thinly sliced (separate white and green parts)
- 2 tablespoons butter, melted
- Salt and pepper, to taste
- Olive oil, for brushing
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 45-60 minutes to bake the potatoes, plus an additional 15-20 minutes baking the loaded skins. Total time is around 1 hour and 15 minutes, but most of that is just baking time. It’s mostly hands-off, giving you time to relax or prep other dishes.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash and dry the potatoes well. Using a fork, poke several holes in each potato, rub them with olive oil, and sprinkle with salt. Place them on a baking sheet and bake for 45-60 minutes until tender when poked with a fork.
2. Cook the Bacon:
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble or chop into small pieces.
3. Prepare the Potato Skins:
When the potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the inside, leaving about a 1/4-inch border to keep the skins sturdy. Brush the skins with melted butter, then place them skin-side down on the baking sheet.
4. Make the Filling:
Mash the scooped-out potato with sour cream, shredded cheddar cheese (reserve some for topping), crumbled bacon (reserve some for topping), the white parts of the green onions, salt, and pepper. Mix until smooth and creamy.
5. Fill and Bake:
Spoon the creamy potato mixture evenly into the potato skins. Sprinkle the reserved cheddar cheese and bacon on top. Bake for 15-20 minutes until the cheese melts and bubbles.
6. Garnish and Serve:
Remove from oven and sprinkle with the green parts of the green onions. Serve warm with extra sour cream for dipping. Enjoy your crispy, cheesy, bacon-loaded potato skins!
Can I Use Frozen Potatoes for This Recipe?
Fresh russet potatoes work best for crispy skins, but if you only have frozen, make sure they’re fully thawed and patted dry before baking. This helps avoid soggy skins.
How Do I Store Leftover Potato Skins?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
Can I Make Loaded Potato Skins Ahead of Time?
Absolutely! Prepare and fill the potato skins, then cover and refrigerate before baking. When ready, bake them straight from the fridge, adding a few extra minutes to the baking time.
How Can I Make This Recipe Vegetarian?
Simply omit the bacon or replace it with vegetarian bacon or smoked mushrooms to keep a similar smoky flavor without meat.