Loaded Potato Skins are the perfect mix of crispy and cheesy, topped with savory bacon bits, melting cheddar, and a dollop of creamy sour cream. This classic appetizer is all about that crunchy potato skin base loaded up with flavorful goodies that everyone loves.
I always enjoy making these for game day or casual get-togethers because they’re so easy to share and snack on. One tip I’ve learned is to bake the potato skins until they’re really crispy before piling on the toppings—that way, they hold up well and stay crunchy under all that cheese and bacon.
Serving these with some fresh green onions on top adds a nice pop of color and freshness that balances out the richness. I like to bring them out warm right from the oven alongside a cold drink, and they’re usually the first thing to disappear at any party!
Key Ingredients & Substitutions
Russet potatoes: These have thick skins that crisp up nicely and hold all the toppings well. If you can’t find russets, Idaho potatoes also work great.
Bacon: Bacon adds that salty, smoky crunch. For a vegetarian option, try smoky tempeh bacon or crispy mushrooms instead.
Cheddar cheese: Sharp cheddar melts well and gives a nice tang. You can swap for Monterey Jack or mozzarella if you prefer a milder flavor.
Sour cream: It adds cool creaminess that balances the richness. Greek yogurt is a good low-fat substitute.
Green onions: These freshen up the dish and add color. Chives or finely chopped regular onions work if green onions aren’t available.
How Do You Get Crispy Potato Skins Without Soggy Toppings?
The secret is to bake the potato skins until fully crisp before adding the toppings. Here’s my simple approach:
- Bake whole potatoes on the oven rack so the skins dry out and become firm.
- After scooping, brush the skins with butter and bake a little more to keep them crisp.
- Add cheese and bake just until melted—you want the cheese bubbly but not soggy.
- Finally, top with bacon and green onions last to keep their texture.
Patience here makes all the difference. Crispy skins are key to making each bite deliciously crunchy and full of flavor!
Equipment You’ll Need
- Oven – I like baking potatoes in the oven for even, crispy skins. It’s the best way to get that perfect crunch.
- Baking sheet – Use a sturdy sheet lined with parchment or foil for easy cleanup and to hold the potatoes securely.
- Skillet – To cook the bacon until crispy. A cast-iron skillet works well for even heat and extra flavor.
- Large spoon or melon baller – Helps scoop out the potato flesh cleanly without breaking the skins.
- Basting brush – For brushing the skins with melted butter and seasoning, which enhances crispness and flavor.
- Knife & cutting board – For slicing the potatoes in half and chopping toppings.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage crumbles or chopped cooked chicken for a different protein boost.
- Try mozzarella or pepper jack cheese instead of cheddar for extra creaminess or a spicy kick.
- Add sautéed bell peppers or jalapeños for some veggie crunch and heat.
- Sprinkle with fresh herbs like parsley or cilantro for a bright, fresh flavor finish.
How to Make Loaded Potato Skins?
Ingredients You’ll Need:
For The Potato Skins:
- 4 large russet potatoes
- 3 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For The Toppings:
- 6 slices bacon
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 green onions, thinly sliced for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 50-60 minutes to bake the potatoes, plus an extra 10 minutes to bake once loaded with toppings. Plan on around 1 hour and 20 minutes to enjoy these crispy, cheesy delights.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then poke a few holes in each with a fork. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until skins are crisp and a knife slides in easily.
2. Cook and Prepare Toppings:
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble or chop into small pieces. Set aside.
3. Scoop and Season Potato Skins:
Once potatoes are cool enough to handle, slice each one in half lengthwise. Use a spoon to scoop out the inside, leaving around ¼ inch of potato attached to the skin for stability. Brush the inside of each skin with melted butter and sprinkle with garlic powder, salt, and pepper.
4. Add Sour Cream and Cheese, then Bake:
Spoon a dollop of sour cream inside each potato skin, then sprinkle evenly with shredded cheddar cheese. Place the loaded skins on a baking sheet and bake for about 10 minutes or until cheese melts and bubbles.
5. Top and Serve:
Remove the potato skins from the oven, then generously sprinkle the crispy bacon bits and sliced green onions over each one. Serve warm with extra sour cream on the side for dipping. Enjoy the perfect combination of crispy, creamy, and savory flavors!
Can I Use Frozen Potatoes for Loaded Potato Skins?
It’s best to use fresh russet potatoes for the crispiest skins. Frozen or pre-cooked potatoes may not crisp up well, leading to soggy skins.
How Should I Store Leftover Potato Skins?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness.
Can I Make Loaded Potato Skins Ahead of Time?
Yes! You can bake and scoop the potato skins in advance, refrigerate them, then add toppings and finish baking just before serving.
What Are Good Substitutions for Bacon?
Try cooked sausage crumbles, turkey bacon, or for a vegetarian option, crispy mushrooms or smoked tempeh make tasty alternatives.