These Loaded Potato Skins are crispy, cheesy, and topped with all the good stuff. You get crunchy potato shells, melty cheese, salty bacon crumbles, and a cool dollop of sour cream. They’re perfect for game day, parties, or a fun snack dinner.
Introduction
If you love loaded baked potatoes, turning them into Loaded Potato Skins is the best upgrade. They’re a fan-favorite appetizer because they’re easy to prep, easy to serve, and everyone can grab one.
The standout trick is baking the empty potato shells a second time with a little oil. That’s how you get ultra-crispy skins that don’t go soggy under the toppings. Trust me, don’t skip the second bake—your Loaded Potato Skins will be perfectly crunchy.
Why You’ll Love This Loaded Potato Skins
- Ultimate comfort food: Crispy potatoes plus melty cheese is pure cozy.
- Party-perfect: Easy finger food for crowds.
- Better than restaurant: Hot, fresh, and loaded your way.
- Easy to customize: Add toppings you love.
- Great for leftovers: Reheat and they crisp right back up.
Ingredients for Loaded Potato Skins
- Russet potatoes (4 medium): Best for crispy skins and fluffy insides.
- Swap: Yukon Gold (slightly less crisp).
- Olive oil (2 tbsp): Helps skins get golden and crisp.
- Salt (1 1/2 tsp): Seasons the potatoes.
- Black pepper (1/2 tsp): Adds gentle warmth.
- Shredded cheddar (2 cups): Melty, classic topping.
- Swap: Monterey Jack or a blend.
- Cooked bacon crumbles (3/4 cup): Salty crunch.
- Swap: Turkey bacon crumbles.
- Green onions, sliced (3): Fresh topping.
- Swap: Chives.
- Sour cream: For serving.
How to Make Loaded Potato Skins
- 1. Preheat oven to 425°F. Scrub potatoes and dry well.
- 2. Pierce each potato a few times with a fork. Bake directly on the oven rack (or a tray) for 45–55 minutes, until tender when pierced.
- 3. Cool 10 minutes, then slice in half lengthwise. Scoop out the centers, leaving about a 1/4-inch thick layer so the skins stay sturdy. Save the potato inside for mashed potatoes or breakfast hash.
- 4. Brush the shells inside and out with olive oil and sprinkle with salt and pepper.
- 5. Bake the empty skins cut-side down for 10 minutes, then flip and bake 6–8 minutes more until crisp.
- 6. Fill with cheddar and bacon crumbles. Bake 5–7 minutes until the cheese is melted and bubbly.
- 7. Top with green onions and serve with sour cream.
Tips for Perfect Loaded Potato Skins
- Leave a thick enough shell: Too thin and they tear.
- Do the second bake: That’s how you get crisp skins.
- Shred your own cheese: Melts smoother than pre-shredded.
- Serve hot: They’re crispiest fresh from the oven.
- Don’t overload: Too many toppings can make them soggy.
Variations & Substitutions
- Spicy version: Add pickled jalapeño slices on top.
- BBQ style: Add pulled pork and a drizzle of barbecue sauce.
- Extra cheesy: Add a second sprinkle of cheese right before serving.
- Meat-free: Skip bacon and add black beans and corn.
- Leftover idea: Chop and add to breakfast bowls with eggs.
Storing & Reheating
Store leftover Loaded Potato Skins in the fridge for up to 4 days.
Reheat at 400°F for 8–12 minutes until hot and crisp again. An air fryer at 375°F for 4–6 minutes also works great.
Freeze baked, untopped skins for up to 2 months. Reheat, then add cheese and toppings.
Serving Suggestions & Pairings
- Serve with sour cream, salsa, or ranch-style dip.
- Pair with wings, nachos, and dips for a party spread.
- Add a simple salad for a snacky dinner.
- Great for game day and casual gatherings.
Reader Review: “These potato skins were so crispy and cheesy. The second bake tip made them taste like restaurant ones!”
If you make these Loaded Potato Skins, leave a rating and comment! What topping are you adding—extra cheese, jalapeños, or BBQ?
Print
Loaded Potato Skins (Best Ever, Easy, Extra Crispy)
- Total Time: 1 hour 30 minutes
- Yield: 12 skins 1x
Description
Loaded potato skins are crispy, cheesy, and topped with bacon—an easy crowd-pleaser for parties and game day.
Ingredients
6 small russet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups shredded cheddar
6 slices cooked bacon, crumbled
1/2 cup sour cream
2 tablespoons sliced green onions
Instructions
Heat oven to 400°F. Bake potatoes 50 to 60 minutes until tender. Cool 10 minutes.
Cut potatoes in half and scoop out centers (leave 1/4-inch shell).
Brush skins with oil, season with salt and pepper.
Bake cut-side down 10 minutes, flip, bake 8 minutes more until crisp.
Fill with cheese and bacon. Bake 5 minutes until melted.
Top with sour cream and green onions.
Notes
Make-ahead: Bake potatoes ahead; crisp and top right before serving.
Use scooped potato for mashed potatoes!
Tools: Sheet pan, spoon.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American