Crispy Loaded Potato Skins are a classic restaurant appetizer that can easily be made at home. Each potato shell is baked until crisp, loaded with cheddar cheese and bacon, baked again and topped with chives. Serve them with sour cream, ranch dressing or the dip of your choice.
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If a restaurant has Loaded Potato Skins on the appetizer menu, I’m going to order them every time.
They may not be as popular as they were years ago, but that doesn’t mean that they aren’t still absolutely delicious.
Crispy, thin potato shells are filled with shredded cheddar cheese, crumbled, salty bacon and chives. I prefer to dip them into sour cream, but ranch dressing is also a popular choice.
Make a batch for the big game or family night along with other appetizers like Bacon Jalapeño Poppers and Meatball Sliders for a delicious spread of everyone’s favorite snacks.
Why This Recipe Works
While there are several steps to making potato skins, and they do take a little time, they are still very easy to prepare.
This recipe is very adaptable. Different types of cheese can be used, any topping can be omitted or increased or different toppings, like Pickled Jalapeño Peppers, can be added.
They are a great choice for game night, tailgating or parties. Potato skins are also kid friendly and naturally gluten free.
Step-By-Step Instructions
Ingredients
- 6 medium potatoes (or 4 large potatoes, scrubbed and pat dry): I use Yukon gold potatoes, but Russet will also work.
- 2 tablespoons butter (melted)
- salt (to taste)
- pepper (to taste)
- 1 cup sharp cheddar cheese (shredded): it is recommended to shred the cheese from a block for the best melting and texture.
- 4 slices bacon (cooked and crumble)
- 1 tablespoon chives (minced)
- sour cream or ranch dressing (for serving)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Scrub the potatoes and pat dry.
The rest of the prep work can be done while the potatoes are baking including cooking the bacon, shredding the cheese and mincing the chives. Wait to melt the butter until just before you need it.
Preheat oven to 400°F.
Create!
Pierce each potato a few times with a fork and place on a baking sheet.
Bake 45-60 minutes, or until the potatoes are fork-tender.
Allow to cool to the touch.
Cut each potato in half and scoop out the inside, leaving a 1/4-inch edge.
Brush the shells with melted butter, season with salt and pepper, and place back on the baking sheet.
Bake another 15 minutes, or until crispy, flipping the potato shells over halfway through.
Fill each shell with cheese, then top with bacon.
Return to the oven to melt the cheese, about 5 minutes.
Present!
Top each potato skin with chives.
Serve with sour cream or ranch dressing for dipping.
Tips and Techniques
- To save time do some of the prep work while the potatoes are cooking, including shredding the cheese, cooking the bacon, and mincing the chives.
- Store leftover potato skins in an airtight container in the refrigerator. Consume within 5 days.
- Potato skins can be frozen for up to 3 months. Place baked potato skins on a baking sheet in the freezer. Once frozen, transfer to an airtight container or freezer bag. To reheat, place in an oven or air fryer that has been heated to around 350°F or about 10 minutes. Frozen loaded potato skins can be reheated in the microwave, but will not be crispy.
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Crispy Loaded Potato Skins
Ingredients
- 6 medium potatoes (or 4 large potatoes, scrubbed and pat dry)
- 2 tablespoons butter (melted)
- salt (to taste)
- pepper (to taste)
- 1 cup sharp cheddar cheese (shredded)
- 4 slices bacon (cooked and crumble)
- 1 tablespoon chives (minced)
- sour cream or ranch dressing (for serving)
Instructions
- Preheat oven to 400°F.
- Pierce each potato a few times with a fork and place on a baking sheet.6 medium potatoes
- Bake 45-60 minutes, or until the potatoes are fork-tender. Allow to cool to the touch.
- Cut each potato in half and scoop out the inside, leaving a 1/4-inch edge of potato all the way around each shell.
- Brush the shells with melted butter, season with salt and pepper, and place back on the baking sheet.2 tablespoons butter, salt, pepper
- Bake another 15 minutes, or until crispy, flipping the potato shells over halfway through.
- Fill each shell with cheese, then top with bacon.1 cup sharp cheddar cheese, 4 slices bacon
- Return to the oven to melt the cheese, about 5 minutes.
- Top each potato skin with chives.1 tablespoon chives
- Serve with sour cream or ranch dressing for dipping.sour cream or ranch dressing
Notes
- To save time do some of the prep work while the potatoes are cooking, including shredding the cheese, cooking the bacon, and mincing the chives.
- Store leftover potato skins in an airtight container in the refrigerator. Consume within 5 days.
- Potato skins can be frozen for up to 3 months. Place baked potato skins on a baking sheet in the freezer. Once frozen, transfer to an airtight container or freezer bag. To reheat, place in an oven or air fryer that has been heated to around 350°F or about 10 minutes. Frozen loaded potato skins can be reheated in the microwave, but will not be crispy.
