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Loaded Potato Skins Recipe
This Loaded Potato Skins Recipe gives you crispy, golden shells piled high with melty cheese, smoky bacon, and cool sour cream—just like your favorite bar food appetizer, only fresher and straight from your own oven.
What Makes These Loaded Potato Skins So Good?
If you love pub style potato skins, this recipe is going to feel like a cozy throwback to those Friday nights with friends, pitchers on the table, and a plate of sizzling cheesy potato skins in the middle. These are classic baked potato skins, scooped out, brushed with butter, baked until ultra-crispy, then filled with bacon and cheese and finished with green onions and sour cream.
I started making these in my late 20s, when money was tight and going out for appetizers was… let’s say “aspirational.” So I tried recreating that bar food style potatoes vibe at home, and you know what? Over the years, this has become my most-requested game day appetizer and party snack recipe.
They’re kid-friendly, absolutely game-day ready, and just plain comforting. That mix of salty bacon, sharp cheddar, and fluffy potato never goes out of style. And if you’re watching ingredients, you can control everything here—how much cheese, which bacon, even tweak it into a slightly lighter loaded potato recipe with Greek yogurt instead of sour cream.
Whether you’re hosting a big Super Bowl party, a casual movie night, or need a comfort food appetizer that always disappears first, this Loaded Potato Skins Recipe belongs in your regular rotation.
Why You’ll Love This Loaded Potato Skins Recipe
- Crispy, never soggy skins that taste like true bar food style potatoes.
- Uses basic pantry ingredients—potatoes, cheese, bacon, sour cream.
- Perfect make-ahead game day appetizer; reheat beautifully.
- Easy to customize with different cheeses, meats, or veggies.
- Naturally gluten-free, and simple to adapt for different diets.
- Great way to use leftover baked potatoes or “clean out the fridge” toppings.
- Crowd-pleasing comfort food appetizer for parties, potlucks, and family dinners.
- Scales up or down easily—make 4 potato skins or 40.
- Kid-approved but still “grown-up” enough for adults with a cold drink.
Ingredients for Pub-Style Loaded Potato Skins
Here’s everything you’ll need to make these crispy, cheesy potato skins. I’ll add a few notes and swaps as we go so you can adjust to what you have on hand.
For the potato skins:
- 6 medium russet potatoes (about 6–8 ounces each)
- Russets work best because their skins get nice and crisp and their insides are fluffy—ideal for twice baked potatoes and potato skins.
- 3 tablespoons unsalted butter, melted
- You can use olive oil instead, but butter gives that classic bar flavor.
- 1 tablespoon olive oil (optional, for extra crisping)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional, but adds a lovely smoky note)
For the loaded filling and toppings:
- 1½ cups shredded sharp cheddar cheese
- Freshly grated melts better than bagged; you can mix in Monterey Jack or pepper jack too.
- 6 slices thick-cut bacon, cooked crisp and crumbled
- Turkey bacon or plant-based bacon works if you prefer.
- ½ cup sour cream
- For a lighter sour cream potato topping, you can use plain Greek yogurt.
- 3–4 green onions, thinly sliced (both white and green parts)
- 1 tablespoon chopped fresh parsley (optional, for color)
Optional extras (for fun variations):
- ¼ cup finely chopped red onion
- ¼ cup pickled jalapeños, sliced
- Hot sauce for drizzling
- Extra shredded cheese for going “extra loaded”
If you’re the type who always has a cheese “graveyard” in the fridge (little bits of random blocks), this is a perfect place to use them. A mix of cheddar, Gouda, and a touch of mozzarella makes amazing cheesy potato skins.
Step-by-Step Directions
1. Bake the potatoes
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.
- Scrub the russet potatoes well, then dry them thoroughly with a kitchen towel. Prick each potato 4–5 times with a fork to let steam escape.
- Place potatoes directly on the oven rack or on your prepared baking sheet and bake for 45–60 minutes, or until they feel tender when you squeeze them lightly with an oven mitt.
- Tip: If the potatoes give slightly and the skin feels crisp, they’re done. Very large potatoes may need a few extra minutes.
2. Let them cool and slice
- Remove the potatoes from the oven and let them cool for 10–15 minutes, just until they’re comfortable to handle.
- Slice each potato in half lengthwise. Use a spoon to gently scoop out the insides, leaving about ¼ inch of potato attached to the skin so the shells hold their shape.
- Don’t toss that scooped-out potato—save it in a bowl for mashed potatoes, breakfast hash, or a quick potato and bacon recipe the next day.
3. Season and crisp the potato shells
- Increase the oven temperature to 425°F (220°C).
- In a small bowl, mix the melted butter, olive oil (if using), salt, pepper, garlic powder, and smoked paprika.
- Place the hollowed-out potato skins on your baking sheet, cut side down. Brush the outsides with half of the butter mixture.
- Bake for 8–10 minutes, until the skins start to crisp up.
- Flip the potato skins so the cut side is up. Brush the insides with the remaining butter mixture.
- Bake for another 8–10 minutes, until the edges are browned and the potato shells are golden and crispy.
- This “double bake” is what gives you those truly crispy potato skins, not limp ones.
4. Load them with bacon and cheese
- Sprinkle the inside of each potato skin generously with shredded cheddar cheese.
- Top with crumbled bacon, dividing it evenly among all the skins.
- Return to the oven and bake for 6–8 minutes, just until the cheese is completely melted and bubbling.
- If you like them extra toasty, you can broil the loaded potato skins for 1–2 minutes at the end—just keep a close eye so they don’t burn.
5. Add toppings and serve
- Remove the potato skins from the oven and let them sit for 2–3 minutes.
- Add a dollop of sour cream to each potato skin.
- Sprinkle with sliced green onions and parsley.
- Serve hot, with extra sour cream, hot sauce, or jalapeños on the side.
You’ll know you did it right when you pick one up and it stays firm, the edges are crisp, and the cheese pulls a little when you take a bite. That’s loaded appetizer recipe perfection.
Servings & Timing
- Yield: About 12 potato skins (from 6 medium potatoes) – serves 4–6 as an appetizer
- Prep Time: 15 minutes (not counting baking time)
- Bake Time: 60–75 minutes total, including crisping and melting
- Total Time: About 1 hour 20 minutes
If you bake the potatoes ahead, the active time right before serving is actually pretty quick—great for when guests are about to walk through the door.
Fun Variations to Try
You can absolutely treat this as a base Loaded Potato Skins Recipe and then customize it:
- Buffalo Chicken Potato Skins: Add shredded cooked chicken tossed in Buffalo sauce and top with blue cheese crumbles instead of cheddar.
- Veggie Lover’s Skins: Skip the bacon and add sautéed mushrooms, bell peppers, and a mix of cheddar and mozzarella.
- Tex-Mex Taco Skins: Fill with seasoned ground beef or turkey, black beans, cheddar, and top with salsa, avocado, and a little sour cream.
- Breakfast Potato Skins: Add scrambled eggs, crumbled breakfast sausage or bacon, and a sprinkle of cheese for a fun brunch twist.
- Loaded “Lighter” Skins: Use turkey bacon, less cheese, and swap the sour cream for plain Greek yogurt with a squeeze of lemon.
- Air Fryer Potato Skins: Crisp the hollowed skins and melt cheese in an air fryer at 375°F—perfect when you don’t want to turn on the big oven.
How to Store and Reheat Your Potato Skins
One of the reasons I love this recipe is that it works really well for prepping ahead, especially for busy game day spreads.
Storing in the fridge:
- Let leftover baked potato skins cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- For best results, store without the sour cream topping. Add that fresh after reheating.
Freezing for later:
- Assemble the potato skins with cheese and bacon, but don’t bake the final time.
- Place them on a baking sheet and freeze until solid, then transfer to a freezer bag or container.
- Freeze for up to 2 months.
- When ready to serve, bake from frozen at 375°F for about 20–25 minutes, until hot and the cheese is melted.
Reheating:
- Oven: Reheat at 375°F for 10–12 minutes, or until hot and crisp.
- Air fryer: 350°F for 5–7 minutes, checking around the 5-minute mark.
- Microwave: Not ideal—use only if you must. They’ll taste fine but lose crispiness.
You can also bake the potato shells earlier in the day, then load and melt the cheese right before guests arrive. That little bit of planning makes entertaining so much less stressful.
Notes from My Kitchen
- Don’t skip drying the potatoes. Moisture is the enemy of crispy potato skins. A good towel dry before baking, and then that double-bake method, makes all the difference.
- Use room temperature cheese if you can. It melts more evenly than cold cheese straight from the fridge.
- Save the scooped-out potato. Stir in a little butter, milk, salt, and pepper and you have instant mashed potatoes—or add eggs and bacon for a quick skillet hash the next morning.
- Season in layers. A tiny pinch of salt in the shells plus salty bacon and cheese gives you better flavor than over-salting at the end.
- Make it your own. Some nights I go heavy on cheese and bacon; other nights I pile on extra green onions and a spoonful of salsa. This recipe is more of a template than a strict rulebook.
Honestly, I’ve made these so many times that I can almost do it on autopilot, and that’s what you want from a comfort food appetizer—reliable, forgiving, and always welcome.
FAQs
1. Can I use a different type of potato?
Russet potatoes are best for baked potato skins because of their thick skin and fluffy interior, but in a pinch, you can use large yellow potatoes—they just won’t get quite as crisp.
2. Can I make this Loaded Potato Skins Recipe ahead of time?
Yes. Bake and scoop the potatoes, crisp the shells, fill with cheese and bacon, then refrigerate up to a day. Just bake to melt the cheese right before serving.
3. How do I make them less rich but still tasty?
Use turkey bacon or a smaller amount of regular bacon, reduce the cheese slightly, and replace the sour cream with plain Greek yogurt. Load up on green onions or a fresh salsa on top for extra flavor.
4. What should I serve with loaded potato skins?
They’re great alongside wings, sliders, chili, or a big salad. For a casual spread, I like to add some raw veggies and a simple dip to balance the richer bar food style potatoes.
5. Can I make these vegetarian?
Absolutely. Just leave off the bacon and add black beans, sautéed veggies, or a smoky meatless “bacon” crumble. A little smoked paprika helps bring that savory flavor.
6. Why are my potato skins soggy?
They probably needed more time crisping in the oven. Make sure the shells bake cut-side down and then cut-side up, and don’t crowd the pan—give them space for air to circulate.
7. Can I use pre-cooked bacon bits instead of cooking bacon?
You can, but cook them in a dry skillet for a couple of minutes to wake up the flavor and crisp them a bit before adding to the potato skins.
8. Are these the same as twice baked potatoes?
They’re cousins. Twice baked potatoes usually mix the scooped-out potato with cheese and other ingredients, then stuff it back into the shell. These are more of a bar-style loaded appetizer, with the potato mostly scooped out and the focus on crispy skins, cheese, and toppings.
Wrapping Up: Your New Favorite Game Day Appetizer
This Loaded Potato Skins Recipe brings together everything we love about classic comfort food: crispy edges, melty cheese, salty bacon, and cool, creamy toppings—all in a handheld little package. They look impressive on the table, but the process is simple enough for a regular weeknight treat.
Give them a try for your next game day, potluck, or “just because” snack night. When you make them, I’d love to hear how they turned out—leave a comment, share your favorite variation, or explore more easy appetizer recipes to round out your menu.
Loaded Potato Skins
Ingredients
- 6 medium russet potatoes about 6–8 ounces each, scrubbed and dried
- 3 tablespoons unsalted butter melted
- 1 tablespoon olive oil optional, for extra crisping
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika optional, for a smoky note
- 1 1/2 cups sharp cheddar cheese shredded; freshly grated melts best
- 6 slices thick-cut bacon cooked crisp and crumbled (or turkey/plant-based bacon)
- 1/2 cup sour cream or plain Greek yogurt for a lighter option
- 3-4 green onions thinly sliced, white and green parts
- 1 tablespoon fresh parsley chopped, optional for color
- 1/4 cup red onion finely chopped, optional
- 1/4 cup pickled jalapeños sliced, optional
- hot sauce for drizzling, optional
- extra shredded cheese optional, for extra-loaded potato skins
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
- Scrub the russet potatoes well and dry them thoroughly with a kitchen towel. Prick each potato 4–5 times with a fork to let steam escape. Place the potatoes directly on the oven rack or on the prepared baking sheet and bake for 45–60 minutes, or until they feel tender when gently squeezed with an oven mitt and the skin feels crisp.6 medium russet potatoes
- Remove the potatoes from the oven and let them cool for 10–15 minutes, until comfortable to handle. Slice each potato in half lengthwise. Using a spoon, gently scoop out the insides, leaving about 1/4 inch of potato attached to the skin so the shells hold their shape. Reserve the scooped-out potato for another use, such as mashed potatoes or breakfast hash.6 medium russet potatoes
- Increase the oven temperature to 425°F (220°C). In a small bowl, stir together the melted butter, olive oil (if using), kosher salt, black pepper, garlic powder, and smoked paprika until well combined.3 tablespoons unsalted butter, 1 tablespoon olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika
- Arrange the hollowed potato skins on the baking sheet, cut side down. Brush the outsides with about half of the butter seasoning mixture. Bake for 8–10 minutes, until the skins start to crisp.
- Flip the potato skins so the cut side faces up. Brush the insides with the remaining butter seasoning mixture. Return to the oven and bake for another 8–10 minutes, until the edges are browned and the shells are golden and crispy.
- Sprinkle the inside of each potato skin generously with shredded sharp cheddar cheese. Top evenly with the crumbled cooked bacon. Return the tray to the oven and bake for 6–8 minutes, until the cheese is completely melted and bubbling. For an extra-toasty top, you can broil for 1–2 minutes at the end, watching closely so they don’t burn.1 1/2 cups sharp cheddar cheese, 6 slices thick-cut bacon
- Remove the potato skins from the oven and let them sit for 2–3 minutes. Add a dollop of sour cream to each potato skin. Sprinkle with sliced green onions and parsley. Add optional toppings such as red onion, pickled jalapeños, extra cheese, or a drizzle of hot sauce if desired.1/2 cup sour cream, 3-4 green onions, 1 tablespoon fresh parsley, 1/4 cup red onion, 1/4 cup pickled jalapeños, hot sauce, extra shredded cheese
- Serve the loaded potato skins hot, with extra sour cream, hot sauce, or jalapeños on the side. The skins should be firm and crisp, with melty cheese and smoky bacon in each bite.
