Loaded Potato Skins Recipe
Crispy potato skins loaded with cheese, bacon, and scallions are a perfect savory appetizer or snack.
Imagine biting into a perfectly crisp potato skin, the outside crackling just slightly under your teeth, the inside warm and gooey with melted cheese and smokey bacon. Loaded potato skins are the quintessential snack, delivering a burst of comfort in every bite. They're irresistibly indulgent, yet simple enough to whip up for any gathering. Potato skins have humble beginnings, likely originating as a frugal way to use up potato peels. What was once a waste product in American kitchens has become a beloved bar food staple, loaded with the finest toppings. It’s a dish that connects simplicity with satisfaction. What makes this recipe special is the double-baking technique. First, the potatoes are roasted until soft and flavorful, and then after being hollowed, they return to the oven to achieve that unmatched crunch. Serve them hot at your next game night or casual gathering, and watch them disappear within minutes. Everyone loves the combination of crispy, cheesy, salty goodness, making these a surefire crowd-pleaser.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, then pat them dry.
Prick each potato several times with a fork and rub them with olive oil and a sprinkle of sea salt.
- 02Step 2 / 6
Place the potatoes directly on the oven rack and bake for about 45 minutes, until they are tender and the skin is crispy.
Remove them from the oven and let them cool slightly until they’re easy to handle.
- 03Step 3 / 6
Slice each potato in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick shell.
Reserve the potato flesh for another use, like mashed potatoes.
- 04Step 4 / 6
Brush the insides of the potato skins with a bit more olive oil and season with salt and pepper.
Place them back on the baking sheet, cut side up, and return them to the oven for 10 minutes until they begin to crisp up.
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- 05Step 5 / 6
Remove the skins from the oven and sprinkle each with an even layer of cheddar cheese and bacon crumbles.
Return to the oven for another 5-7 minutes, or until the cheese is bubbly and golden.
- 06Step 6 / 6
Transfer the loaded potato skins to a serving platter and top with sliced scallions.
Serve with a dollop of sour cream on each and enjoy while hot.
Chef Tips
- •For extra flavor, add a pinch of garlic powder to the olive oil before brushing the potato skins.
- •Use a mix of cheddar and jack cheese for a different flavor profile.
- •If you prefer a spicier kick, add slices of jalapeño with the cheese and bacon.
- •Ensure bacon is crispy before crumbling; this prevents sogginess.
- •You can prepare the potatoes a day in advance, storing them in the fridge, then load and bake just before serving.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, bake the potatoes and scoop them out ahead of time. Store in the fridge, then load and bake to serve.
What can I substitute?+
Try using turkey bacon or a vegetarian cheese alternative. You can also add different toppings like chopped tomatoes or caramelized onions.
How do I store leftovers?+
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
