American
👍 Beginner Friendly
1h 5measy
AmericanSnack
Recipe Story
origins & traditionsThese loaded potato skins are the ultimate crowd-pleasing snack that combines all the best flavors in one crispy bite. Start with perfectly baked russet potatoes, scoop out the centers to create crispy shells, then load them with sharp cheddar cheese and savory bacon. The potatoes are baked until the cheese is bubbly and golden, creating an irresistible combination of textures. Top with cool sour cream and fresh chives for a flavor contrast that elevates this classic bar food to new heights. Whether you are hosting a party, watching the big game, or just craving comfort food, these potato skins deliver satisfaction in every bite. The recipe is easily customizable with your favorite toppings like jalapeños, green onions, or different cheese varieties.
Instructions
step by step0/10 done
Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce each potato several times with a fork.
Place potatoes directly on oven rack and bake for 60 minutes until tender when squeezed.
Remove potatoes from oven and let cool for 10 minutes until safe to handle.
While potatoes cool, cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop into small pieces.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving about 1/4 inch thickness on the skin to maintain structure.
Brush the inside and outside of each potato skin with melted butter or olive oil. Season with salt and black pepper.
Arrange potato skins on a baking sheet skin-side down. Bake at 400°F for 10 minutes until skins become crispy.
Remove from oven and fill each potato skin with shredded cheddar cheese and bacon bits.
Return to oven and bake for another 8-10 minutes until cheese is melted and bubbly.
Remove from oven and let cool for 2-3 minutes. Top each potato skin with a dollop of sour cream and sprinkle with fresh chives before serving.
Loaded Potato Skins
4.3 (25)
Crispy baked potato shells filled with melted cheddar cheese, crispy bacon bits, and topped with sour cream and fresh chives. A classic American appetizer that is perfect for game day or any gathering.
easy
1h 30m
8 servings
Ingredients
0 of 8 checked
Main Ingredients
- 4 pieces Potatoes, large russet potatoes, scrubbed clean
- 8 slices Bacon, cooked crispy and chopped
- 1 1/2 cups Cheese Cheddar, shredded sharp cheddar
- 3 tablespoons Olive Oil, or melted butter
Toppings
- 8 tablespoons Sour Cream, for topping
- 4 tablespoons Cilantro, or fresh chives, chopped
Seasonings
- 1 teaspoons Salt, to taste
- 1/2 teaspoons Black Pepper, freshly ground
Chef Tips
expert advice•For extra crispy skins, brush them with oil and bake skin-side up for 5 minutes before flipping and adding toppings.
•Save the scooped potato flesh for mashed potatoes or potato soup.
•You can prep the potato skins ahead of time through step 7, then refrigerate until ready to add toppings and finish baking.
•These are best served immediately while hot and crispy, but can be kept warm in a low oven for up to 30 minutes.
Variations & Substitutions
make it your own•For a lighter version, use turkey bacon and reduced-fat cheese.
Serving & Pairings
what goes well•Try variations like adding diced jalapeños for heat, using different cheeses like pepper jack or monterey jack, or topping with diced tomatoes and green onions.
Storage & Reheating
keeping it freshStorage
Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. The skins will lose some crispiness when stored. For best results, store toppings separately and reassemble before reheating.
Reheating
Reheat in a 375°F oven for 10-12 minutes until heated through and cheese is melted. For crispier results, place under the broiler for the last 2-3 minutes, watching carefully to prevent burning. Microwave reheating is not recommended as it will make the skins soggy. Add fresh sour cream and chives after reheating.
