Loaded Potato Skins Recipe
If you’re craving a crowd-pleasing comfort food appetizer, this Loaded Potato Skins Recipe gives you crispy potato skins piled high with bacon, cheddar, and cool sour cream—just like your favorite pub style potato skins, only better at home.
These baked potato skins are my go-to when I want something cozy, cheesy, and just a little nostalgic. They’re basically a cross between bar food style potatoes and mini twice baked potatoes, which means you get crispy edges, fluffy centers, and that classic bacon-and-cheese combination everyone hovers around at game day parties.
I’ve been making some version of these since my kids were in high school and bringing friends over for football Sundays. Over the years, I’ve tested every trick for crispy potato skins that don’t go soggy, from the baking temperature to the oil, and how long they need to cool before you stuff them. This version is the one my family always asks for—especially when there’s a big game or a casual get-together on the calendar.
They’re also surprisingly flexible. You can keep them classic with bacon, cheddar, and a sour cream potato topping, or you can dress them up with green onions, jalapeños, or even pulled pork if you’re feeding a hungry crowd. And if you’re watching what you eat, you can lighten things up with Greek yogurt instead of sour cream and turkey bacon instead of regular.
So whether you’re planning a game day appetizer spread, a party snack recipe for a backyard cookout, or you just want cozy bar food at home on a Friday night, these cheesy potato skins belong in your rotation.
Why You’ll Love This Recipe
- Pub-style at home: Tastes like the loaded appetizer recipe from your favorite bar, without leaving your couch.
- Crispy, not greasy: Double-baked for crispy potato skins that hold their shape and don’t get soggy.
- Budget-friendly crowd feeder: Simple potatoes, bacon, and cheese stretch a long way for parties.
- Easy-to-customize toppings: Swap in different cheeses, meats, or veggies to make your own loaded potato recipe.
- Make-ahead friendly: Prep the shells and filling earlier in the day, then bake right before serving.
- Great for leftovers: Turn leftover baked potatoes into a comfort food appetizer everyone will actually fight over.
- Kid and adult approved: Familiar flavors that picky eaters and foodies can agree on.
- Naturally gluten-free: All the fun of bar food style potatoes, no flour needed.
Ingredients
Here’s everything you’ll need for this Loaded Potato Skins Recipe. I’ll add a few quick notes so yours come out restaurant-level good.
- 6 medium russet potatoes (about 7–8 ounces each; russets work best because their skins get nice and crisp)
- 2 tablespoons olive oil (or neutral oil like avocado or canola)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 8 slices thick-cut bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese (about 8 ounces; freshly shredded melts smoother than pre-bagged)
- 3 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup whole milk (or half-and-half for extra richness)
- ½ cup sour cream (you can use Greek yogurt for a lighter version)
- 3 green onions, thinly sliced (white and green parts)
- Optional toppings:
- Extra sour cream or Greek yogurt
- Chopped chives or parsley
- Pickled jalapeño slices
- Hot sauce or buffalo sauce drizzle
Ingredient notes and tips:
- Potatoes: Try to choose potatoes that are similar in size so they bake evenly. Scrub them well and dry them so the skins can crisp.
- Bacon: Thick-cut bacon gives the best “meaty bite.” For a lighter potato and bacon recipe, use turkey bacon or even crispy prosciutto.
- Cheese: Sharp or extra-sharp cheddar gives that classic bar-style flavor. For extra melty, mix cheddar with a little Monterey Jack.
- Dairy: Whole milk and real sour cream help give that creamy, cozy comfort food texture. Lower-fat versions work, but the filling may be a bit less rich.
Directions
-
Bake the potatoes
Preheat your oven to 400°F (200°C). Scrub the russet potatoes, dry them well, and prick each one a few times with a fork. Rub the skins with a bit of olive oil and sprinkle with salt. Place them directly on the oven rack (with a foil-lined baking sheet on the rack below if you want easy cleanup). Bake for 50–60 minutes, until the skins are crisp and a fork slides easily into the center. -
Let them cool just enough to handle
Remove the potatoes from the oven and let them cool on a wire rack for about 10–15 minutes. You want them still warm—this makes the insides easier to scoop—but not so hot that you burn your fingers. -
Cook the bacon while the potatoes bake
While the potatoes are in the oven, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate and let it cool, then crumble into small pieces. You can also bake the bacon on a sheet pan if you prefer; about 15–18 minutes at 400°F usually does the trick. -
Slice and scoop the potatoes
Once the potatoes are cool enough to handle, slice each one lengthwise. Using a spoon, carefully scoop out most of the fluffy centers into a bowl, leaving about ¼-inch of potato flesh attached to the skins so they stay sturdy. Set the scooped potatoes aside for the filling. -
Crisp the potato shells
Increase the oven temperature to 425°F (220°C). Place the hollowed-out potato skins, cut side up, on a baking sheet lined with parchment paper. Brush the insides and outsides of the skins with the melted butter and sprinkle with garlic powder, onion powder, a pinch of salt, and pepper. Bake for 8–10 minutes, then flip and bake another 5–8 minutes, until the skins look golden and feel crisp. This is what makes them true crispy potato skins. -
Prepare the potato filling
While the shells bake, mash the reserved potato centers with the milk, about half of the shredded cheddar cheese, and half of the bacon. Season with a little extra salt and pepper if needed. The texture should be creamy but still thick—similar to the inside of twice baked potatoes. -
Fill and top the skins
Take the crisped potato shells out of the oven and carefully turn them cut side up. Spoon the potato mixture evenly into each shell, gently mounding it. Top each one with the remaining cheddar cheese and the rest of the crumbled bacon. -
Bake until cheesy and bubbly
Return the loaded potato skins to the oven and bake for 8–12 minutes, until the cheese is fully melted and bubbling and the edges look golden. If you like those browned, almost toasty cheese edges, you can broil them for 1–2 minutes at the end—just watch closely. -
Add cool toppings and serve
Let the cheesy potato skins cool for about 5 minutes so no one burns their mouth. Top with dollops of sour cream or Greek yogurt, a sprinkle of green onions (or chives), and any extra toppings you love. Serve warm as a game day appetizer, party snack recipe, or even a fun side dish.
Servings & Timing
- Yield: About 12 potato skins (from 6 potatoes; serves 6–8 as an appetizer)
- Prep Time: 20 minutes active prep
- Cook Time: 1 hour 15 minutes (includes initial baking and final melt)
- Total Time: About 1 hour 35 minutes
If you bake the potatoes ahead, your hands-on time right before guests arrive drops way down—which is my favorite kind of hosting trick.
Variations
Sometimes I like to treat this recipe as a template and just play. Here are a few ideas:
- Loaded BBQ Potato Skins: Swap the bacon for chopped pulled pork or shredded rotisserie chicken tossed in barbecue sauce.
- Vegetarian Cheesy Potato Skins: Skip the bacon and add black beans, corn, and diced bell peppers with pepper jack cheese.
- Breakfast Potato Skins: Top with scrambled eggs, crumbled breakfast sausage or bacon, and a sprinkle of cheddar.
- Buffalo-Style Potato Skins: Toss shredded chicken with buffalo sauce, then top with mozzarella and drizzle with ranch or blue cheese.
- Lighter “Greek” Potato Skins: Use Greek yogurt, feta, chopped tomatoes, olives, and a little oregano instead of bacon and cheddar.
- Extra-Cheesy Party Skins: Mix cheddar, mozzarella, and a bit of smoked gouda for a super cheesy, smoky bar food style potatoes vibe.
Storage & Reheating
If you’re anything like me, you’ll make a big batch “just in case” and then wonder how to store the leftovers. Here’s what works:
-
Fridge:
Let the baked potato skins cool completely. Store them (without the cold toppings like sour cream and green onion) in an airtight container for up to 3 days. -
Freezer:
For a longer stretch, freeze the fully baked, cheese-topped potato skins on a baking sheet until solid. Then transfer to a freezer bag or airtight container and freeze for up to 2 months. This is great if you like to have a comfort food appetizer ready for surprise guests. -
Reheating from the fridge:
Place the potato skins on a baking sheet and warm in a 375°F oven for about 10–15 minutes, until hot and crisp again. Add fresh sour cream and green onions after reheating. -
Reheating from frozen:
Bake straight from frozen at 375°F for 20–25 minutes, or until heated through and the cheese is bubbling. No need to thaw. -
Make-ahead tip:
You can bake, scoop, and crisp the plain shells up to one day ahead. Store them in the fridge, then fill and bake right before serving. This spreads out the work and keeps them tasting fresh.
Notes
- Choose similar-sized potatoes: This helps everything cook at the same rate and makes your platter look neat and tidy.
- Don’t over-scoop: If you scrape the skins too thin, they can collapse or crack. Leaving that ¼-inch layer of potato inside gives structure and a more satisfying bite.
- Use freshly shredded cheese: Pre-shredded cheese often has added starch that keeps it from melting as smoothly. A quick shred on a box grater is worth it.
- Salt in layers: Lightly salt before baking, again in the filling, and taste as you go. Potatoes can handle more seasoning than you think.
- Serve them hot: Loaded potato skins are at their absolute best within 15–20 minutes of coming out of the oven, when the cheese is gooey and the edges are crisp.
- Think of them like mini twice baked potatoes: If you’ve made twice baked potatoes before, the process will feel familiar; you’re just making them smaller and snackier.
Honestly, I’ve tested these more times than I can count—different oven temps, different oils, you name it. The double-bake method is the big secret to texture you’ll be proud to serve.
FAQs
Can I use a different type of potato?
Russet potatoes are best for crispy skins and fluffy centers, but you can use Yukon Gold in a pinch; the skins just won’t get quite as crisp.
Do I have to bake the potatoes, or can I microwave them?
You can par-cook the potatoes in the microwave to speed things up, then finish them in the oven, but baking them from start to finish gives a much better skin texture.
How do I keep my potato skins from getting soggy?
Make sure you dry the potatoes before baking, brush the skins with butter or oil, and don’t skip the step where you bake the empty shells until crisp before filling.
Can I make these loaded potato skins ahead for a party?
Yes—prepare the shells and filling earlier, fill them, and refrigerate on a baking sheet. Bake right before serving, adding a few extra minutes to the cook time if they’re cold.
What’s the best way to reheat leftovers so they stay crispy?
Use the oven or an air fryer at 375°F until hot; the microwave will warm them, but the skins won’t stay crisp.
Can I make these without bacon?
Absolutely. Swap bacon for black beans, sautéed mushrooms, or seasoned ground turkey for a different take on a loaded appetizer recipe.
What cheese works besides cheddar?
Pepper Jack, Colby Jack, or a mix of cheddar and mozzarella all work well for cheesy potato skins; just avoid very soft cheeses that don’t hold up to the heat.
Are these loaded potato skins gluten-free?
Yes, as long as your bacon and seasonings are gluten-free, this potato and bacon recipe works for gluten-free guests.
Conclusion
These loaded potato skins bring all the flavors of classic bar food style potatoes—crispy skins, melty cheese, savory bacon, and cool sour cream—right into your own kitchen. They’re simple, reliable, and always the first thing to disappear from the appetizer table.
Give this Loaded Potato Skins Recipe a try for your next game day appetizer spread or casual get-together, then come back and tell me how your family liked them. And if you’re in a cozy potato mood, you might enjoy exploring more of my potato side dishes next—there’s always room for one more “just one more” bite.
Loaded Potato Skins
Ingredients
- 6 medium russet potatoes about 7–8 ounces each, scrubbed and dried
- 2 tablespoons olive oil or neutral oil like avocado or canola, for initial baking
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground, plus more to taste
- 8 slices thick-cut bacon cooked until crisp and crumbled
- 2 cups sharp cheddar cheese about 8 ounces, freshly shredded and divided
- 3 tablespoons unsalted butter melted, for brushing potato shells
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup whole milk or half-and-half for extra richness
- 1/2 cup sour cream or Greek yogurt for a lighter version, plus more for serving if desired
- 3 green onions thinly sliced, white and green parts, for topping
- optional toppings extra sour cream or Greek yogurt, chopped chives or parsley, pickled jalapeño slices, hot sauce or buffalo sauce drizzle
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes, dry them well, and prick each one a few times with a fork. Rub the skins with the olive oil and sprinkle with some of the kosher salt. Place the potatoes directly on the oven rack (you can place a foil-lined baking sheet on the rack below to catch drips). Bake for 50–60 minutes, until the skins are crisp and a fork slides easily into the center.6 medium russet potatoes, 2 tablespoons olive oil, 1 teaspoon kosher salt
- Remove the baked potatoes from the oven and let them cool on a wire rack for about 10–15 minutes, until they are still warm but cool enough to handle without burning your fingers.6 medium russet potatoes
- While the potatoes bake or cool, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain and cool, then crumble into small pieces. Alternatively, bake the bacon on a sheet pan at 400°F (200°C) for 15–18 minutes.8 slices thick-cut bacon
- Once the potatoes are cool enough to handle, slice each one lengthwise. Using a spoon, carefully scoop out most of the fluffy centers into a bowl, leaving about 1/4 inch of potato flesh attached to the skins so they stay sturdy. Set the scooped potato flesh aside for the filling.6 medium russet potatoes
- Increase the oven temperature to 425°F (220°C). Arrange the hollowed-out potato skins, cut side up, on a parchment-lined baking sheet. Brush the insides and outsides of the skins with the melted butter, then sprinkle with garlic powder, onion powder, and a pinch of salt and pepper. Bake for 8–10 minutes, flip the skins, and bake another 5–8 minutes, until the shells are golden and crisp.6 medium russet potatoes, 1/2 teaspoon black pepper, 3 tablespoons unsalted butter, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- While the shells crisp, mash the reserved potato centers in a bowl. Add the milk, about half of the shredded cheddar cheese, and about half of the crumbled bacon. Season with additional salt and pepper to taste. Stir until the mixture is creamy but still thick, similar to the filling of twice-baked potatoes.6 medium russet potatoes, 1/2 teaspoon black pepper, 2 cups sharp cheddar cheese, 1/4 cup whole milk, 8 slices thick-cut bacon
- Remove the crisped potato shells from the oven and turn them cut side up. Spoon the potato filling evenly into each shell, gently mounding it. Top each filled skin with the remaining cheddar cheese and remaining crumbled bacon.6 medium russet potatoes, 8 slices thick-cut bacon, 2 cups sharp cheddar cheese
- Return the filled potato skins to the oven and bake at 425°F (220°C) for 8–12 minutes, until the cheese is fully melted and bubbling and the edges are golden. For extra browned, toasty cheese, broil for 1–2 minutes at the end, watching closely so they don’t burn.6 medium russet potatoes, 8 slices thick-cut bacon, 2 cups sharp cheddar cheese
- Let the loaded potato skins cool for about 5 minutes so they are easy to eat. Top with dollops of sour cream, a sprinkle of sliced green onions, and any optional toppings you like such as extra sour cream, chopped chives or parsley, pickled jalapeños, or a drizzle of hot sauce. Serve warm.1/2 cup sour cream, 3 green onions, optional toppings
