Loaded Potato Skins
These loaded potato skins are a classic appetizer made easy, with crispy baked potatoes, melted cheddar, and smoky bacon. Brushed with olive oil and seasoned before baking, the potatoes develop flavor and texture without any extra steps or complicated techniques.
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A Quick Look at the Recipe
✅ Recipe Name: Loaded Potato Skins
🕒 Ready In: ~60 minutes
👪 Serves: 6 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Potatoes, olive oil, cheddar cheese, bacon, sour cream, chives
📖 Dietary Info: Gluten-free; vegetarian-friendly option
👌 Difficulty: Easy - simple prep with oven baking
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Unlike many versions that require multiple flips or crisping stages, this recipe keeps things straightforward with just two bakes, one to cook the potatoes and one to melt the toppings. The result is sturdy, flavorful potato skins that are easy to assemble and perfect for game day, parties, or a simple appetizer at home.
If you're planning an appetizer spread, these loaded potato skins pair well with Bacon Jalapeno Poppers, White Queso Dip, or Firecracker Meatballs for game day or casual gatherings.
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Why You'll Love these Loaded Potato Skins:
Simple method: Olive oil and salt before baking add flavor and help the skins hold up without extra steps.
Crispy edges, melty toppings: Baking the cheese and bacon together creates a balanced texture in every bite.
Easy to make ahead: The potatoes can be baked in advance, then topped and finished just before serving.
Crowd-friendly: A classic appetizer that works well for game day, parties, or casual gatherings.
Minimal cleanup: Everything bakes on one sheet for easy prep and cleanup.
Key Ingredients:
- potatoes. Small potatoes work best because they bake evenly and create sturdy skins that are easy to pick up once loaded.
- olive oil. Brushing the potatoes with olive oil before baking helps the skins crisp slightly and adds flavor.
- cheddar cheese. Shredded cheddar melts well and adds classic flavor to loaded potato skins.
- bacon. Cooked and crumbled bacon adds savory, smoky flavor and texture.
- sour cream. Served on top or on the side, sour cream balances the richness of the cheese and bacon.
- chives. A fresh finishing touch that adds mild onion flavor and color.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cheese: Swap cheddar for Monterey Jack, Colby Jack, or a cheddar-jack blend.
- Add extra toppings: Try sliced green onions, diced jalapeños, or a sprinkle of smoked paprika before serving.
- Make them lighter: Use turkey bacon or reduce the amount of cheese for a lighter version.
- Dairy-free option: Skip the cheese and sour cream, or use dairy-free alternatives that melt well.
- Serve with dips: Pair the potato skins with Homemade Ranch Dressing or a simple yogurt-based dip instead of sour cream.
How to Make Loaded Potato Skins:
- Step 1: Preheat the oven to 400°F. Scrub the potatoes clean and pat dry. Place them on a baking sheet, brush all over with olive oil, and sprinkle evenly with salt. Bake for 40-45 minutes. Remove from the oven and let cool.
- Step 2: Slice the potatoes in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin to keep them sturdy.
- Step 3: Place the potato skins cut-side up on the baking sheet. Sprinkle each skin with shredded cheddar cheese and cooked, crumbled bacon.
- Step 4: Return to the oven and bake until the cheese is melted and the edges are lightly crisp. Remove from the oven and serve warm with sour cream and chopped chives.
Recipe Notes & Tips:
- Choose the right potatoes: Small to medium potatoes work best, they bake evenly and create sturdy skins that hold toppings well.
- Oil and salt before baking: Brushing the potatoes with olive oil and seasoning before the first bake adds flavor and helps the skins hold their shape.
- Don't scoop too much: Leave about ¼ inch of potato inside the skin so they don't tear or collapse when baked again.
- Add toppings evenly: Distribute the cheese and bacon evenly so every potato skin melts and crisps at the same rate.
- Serve right away: Loaded potato skins are best enjoyed hot, while the cheese is melted and the edges are lightly crisp.
How to Store:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the potato skins in a 375°F oven for 8-10 minutes, or until heated through and the cheese is melted again. Avoid microwaving if possible, as it can soften the skins.
Make-ahead option: Bake the potatoes and scoop them out in advance, then store the skins covered in the refrigerator. Add cheese and bacon and bake just before serving.
Freezing: Freezing is not recommended, as the texture of the potatoes and toppings can become grainy once thawed.
Loaded Potato Skins FAQs:
Yes, loaded potato skins can be partially made ahead. You can bake and scoop the potatoes in advance, then store the skins in the refrigerator and add the cheese and bacon just before the final bake.
Loaded potato skins stay crisp when the potatoes are brushed with oil before baking and not over-scooped. Baking them uncovered and serving them hot also helps prevent sogginess.
Yes, loaded potato skins are naturally gluten-free as long as all toppings, including bacon and cheese, are certified gluten-free.
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Loaded Potato Skins
Ingredients
Instructions
- Preheat the oven to 400°F. Scrub the potatoes clean and pat dry. Place them on a baking sheet, brush all over with olive oil, and sprinkle evenly with salt. Bake for 40-45 minutes, or until fork-tender. Remove from the oven and let cool slightly.
- Slice the potatoes in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin to keep them sturdy.
- Place the potato skins cut-side up on the baking sheet. Sprinkle each skin with shredded cheddar cheese and cooked, crumbled bacon.
- Return the baking sheet to the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly and the edges are lightly crisp.
- Remove from the oven and serve warm with sour cream and chopped chives.
Nutrition
Notes
- Choose the right potatoes: Small to medium potatoes work best, they bake evenly and create sturdy skins that hold toppings well.
- Oil and salt before baking: Brushing the potatoes with olive oil and seasoning before the first bake adds flavor and helps the skins hold their shape.
- Don't scoop too much: Leave about ¼ inch of potato inside the skin so they don't tear or collapse when baked again.
- Add toppings evenly: Distribute the cheese and bacon evenly so every potato skin melts and crisps at the same rate.
- Serve right away: Loaded potato skins are best enjoyed hot, while the cheese is melted and the edges are lightly crisp.