Crispy Loaded Potato Skins Recipe
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These potato skins are out of this world delicious. Potato halves are brushed with a butter and garlic mixture, baked to crispy perfection, then topped with crumbled bacon, melty cheese, and fresh green onions. Crispy, cheesy, and oh-so-comforting, these loaded potato skins are so easy to make and love.
There’s just something a-peel-ing about potato skins, isn’t there? They’re a great way to make the most out of potatoes – you can use the flesh to make make-ahead mashed potatoes or Outback potato soup, and turn the skin into a delicious appetizer.
Baked potato skins are my go-to comfort snack, one of my kids’ most requested side dishes for family dinners, and my husband’s favorite game day treat. They’re also a great addition to a baked potato bar. So, grab a few potatoes (or ten) and get ready to turn humble potatoes into the MVP of your snack lineup!
Why You’ll Love This Recipe
- Easy snack: With a few simple ingredients and straightforward steps, you can whip up a delicious, filling snack in no time.
- Budget-friendly: Potatoes are inexpensive and easily available year-round, so you can make a large batch anytime without breaking the bank.
- Crispy and cheesy goodness: You get the best of both worlds – crunchy potato skins and gooey, melty cheese in every bite.
- Perfect for entertaining: Bake the potatoes in advance, then finish with toppings and a quick reheat right before serving. An easy make-ahead appetizer for parties!
- Kid-approved: Potato skins are a family-friendly favorite, and you can let kids add their own toppings for a fun, interactive snack.
- Customizable: Add your favorite flavors! From bacon, cheese, and green onions to spicy jalapeños, or even a dollop of sour cream, the possibilities are endless.
How to Make Potato Skins
This is a no-fail recipe for baked potato skins. They always come out warm, crispy, and flavorful! We’ll bake the potatoes, remove the flesh, crisp up the skins, then add the toppings.
You’ll have a gorgeous appetizer ready to steal the show, because who can resist the combination of crispy golden brown skin, fluffy potatoes, crunchy bacon, and melted cheese in one bite?
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Potatoes: I use russet potatoes because their thick, tough skin holds up well to baking. They can handle loads of toppings well, too.
- Butter: The potato skins are brushed with butter for that golden, crispy texture we all love.
- Salt
- Garlic powder: Mixed with butter, it gives the potato skins more flavor.
- Cheddar cheese: Melts beautifully and adds a creamy, sharp flavor that balances the crispy potatoes. I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
- Bacon: Adds a smoky, salty crunch that pairs perfectly with the fluffiness of the potatoes.
- Green onions: Used as a garnish. Adds freshness and a pop of color to the dish.
- Sour cream: The perfect finishing touch to crispy baked potato skins!
Step-By-Step Instructions
Making the perfect baked potato skins is easier than you think. There are only 4 simple steps involved, and prep time is only 20 minutes. You can relax while they bake in the oven, and you’ll have an impressive potato snack at the end.
Step 1: Bake the potatoes
Preheat the oven to 400F.
Wash and scrub the potatoes clean. Poke them each with a fork about six times all over. Place on a baking sheet and bake for 50 minutes until cooked through. You should be able to pierce the potatoes with a fork easily.
Step 2: Prep the skin
Next, remove from the oven and let cool to touch. Cut each potato in half lengthwise, scoop out the flesh, and set aside for another recipe. Leave ¼ to ½ inch thick wall to support the skin.
Step 3: Crisp them up
Then, combine the melted butter, salt, and garlic powder in a small bowl. Use a pastry brush to spread it all over the inside and outside of the potatoes.
Arrange the potatoes, cut side down, back on the baking sheet and bake for 15 minutes. Flip them over and continue baking for another 5 minutes until crisp.
Step 4: Add the filling
Remove from the oven and fill each well with cheese and bacon. Return to the oven for a final 5 more minutes until the cheese is melted and bubbly.
Garnish with green onion and serve with sour cream or put it in a bowl for dipping. Enjoy!
Substitutions
This recipe calls for easy ingredients – no special grocery runs needed! You can easily make these potato skins your own by using ingredients you love or have on hand. Here are my recommended substitutions:
- Potatoes: If you want a little variety, try this recipe on sweet potato skins.
- Butter: Olive oil can be used for a lighter option, or bacon grease for extra flavor.
- Sour cream: If you’re out of sour cream, substitute with Greek yogurt. Try coconut yogurt for a dairy-free option.
- Cheddar cheese: Prefer to use another cheese? Gruyère, Colby, or Monterey Jack cheese can bring a similar richness and melt factor. Try smoked cheddar or aged sharp cheddar for more flavor.
- Bacon: Substitute with ¼ cup bacon bits. Diced ham, prosciutto, chorizo, crumbled Italian sausage, or salami, are also ideal substitutions for bacon in this recipe.
- Green onions: Use chives, finely chopped leeks, or fresh chopped parsley to replace green onions.
Expert Tips
- Don’t boil: Baking the potatoes instead of boiling them keeps the skins intact and ready to crisp up. After baking, let them cool slightly before scooping out the centers to prevent tearing the skins.
- Scoop carefully: For the best texture, scoop out about 60 to 70% of the potato flesh, leaving just enough to maintain structure. Be gentle, so the skin doesn’t break. If you accidentally remove too much potato while hollowing out the skins, simply take some of the removed potato and press it back into place.
- Experiment with toppings: Be creative with your toppings, you can make your potato skins as light or as loaded as you want. Try adding salsa ranchera, jalapeños, pulled pork, sloppy joe beef filling, chopped veggies, or even a drizzle of buffalo sauce for extra flavor!
- Pipe the sour cream: If serving at a party, use a piping bag or resealable bag with the tip cut off to pipe sour cream onto the potato skins. They will look gorgeous on your spread!
- Serve immediately: Potato skins are best enjoyed right out of the oven while they’re still hot and crispy. Have all your toppings ready so you can serve them as soon as they’re baked to perfection.
How to Store This Recipe
Place cooked and cooled potato skins in an airtight container and store in the refrigerator for up to 5 days. I recommend removing the sour cream and green onions before refrigerating, and just top them fresh after they’re reheated. To reheat, pop back in the oven until heated through.
What to Serve with Potato Skins
Baked potato skins are an excellent stand-alone snack or appetizer, but pair well with plenty of dishes. Serve them with your favorite dips – we love them with 3-ingredient onion dip, blackened ranch sauce, or guacamole.
They also go great with Popeyes coleslaw, a light soup, and pan-fried chicken cutlets or buffalo wings.
More Appetizer Recipes To Try
- Chilis baked potato soup
- Air fryer sweet potato fries
- Bruschetta al pomodoro
- Air fryer zucchini fries
If you make these potato skins, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Baked Potato Skins Recipe
Ingredients
- 6 medium russet potatoes
- 2 tablespoons butter melted
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- 2 whole green onions chopped
- 1 cup sour cream for serving
Instructions
- Preheat the oven to 400 °F.
- Wash and scrub the potatoes clean. Poke them each with a fork about six times all over. Place on a baking sheet and bake for 50 minutes until cooked through. You should be able to pierce the potatoes with a fork easily.
- Remove from the oven and let cool to touch.
- Cut each potato in half lengthwise. Scoop out the inner material and set aside for another recipe. Leave ¼ to ½ inch thick wall to support the skin.
- Combine the melted butter, salt, and garlic powder in a small bowl. Use a pastry brush to spread it all over the inside and outside of the potatoes.
- Arrange the potatoes, cut side down, back on the baking sheet and bake for 15 minutes. Flip them over and continue baking for another 5 minutes until crisp.
- Remove from the oven and fill each well with cheese and bacon. Return to the oven for a final 5 more minutes until the cheese is melted and bubbly. Garnish with green onion and serve with sour cream.
Notes
- Baking the potatoes instead of boiling them keeps the skins intact and ready to crisp up.
- For the best texture, scoop out about 60 to 70% of the potato flesh, leaving just enough to maintain structure. Be gentle, so the skin doesn’t break.
- Be creative with your toppings, you can make your potato skins as light or as loaded as you want.
- If serving at a party, use a piping bag or resealable bag with the tip cut off to pipe sour cream onto the potato skins. They will look gorgeous on your spread!
- Potato skins are best enjoyed right out of the oven while they’re still hot and crispy. Have all your toppings ready so you can serve them as soon as they’re baked to perfection.
