Potato Skins Recipe

These loaded potato skins are crispy on the outside, soft inside, and topped with melted cheese, bacon, and green onions. They’re perfect for game day, parties, or anytime you want an easy appetizer that feels like restaurant food at home.

Why Make This Recipe

This recipe is simple, uses basic ingredients, and comes out super crispy because the skins are baked twice before adding toppings. You get the perfect crunch + melty cheese combo every time.

How To Make Potato Skins

Ingredients:

For the base

• 6 medium russet potatoes, scrubbed clean
• 2 tbsp olive oil (or melted butter)
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp smoked paprika (optional)

For the toppings

• 1½ cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 3 green onions, sliced
• Sour cream, for serving
• Hot sauce (optional)

Directions:

1. Bake the potatoes: Preheat oven to 400°F (205°C). Pierce potatoes with a fork, rub with oil and salt, and bake 45–60 minutes until tender. Cool 10 minutes, then cut in half. Scoop out most of the inside, leaving about ¼ inch of potato on the skin.
2. Crisp the shells: Brush inside and outside with a little oil/butter. Sprinkle garlic powder, onion powder, pepper, and paprika. Bake at 450°F (232°C) for 10 minutes skin-side up, flip, then bake 5–7 minutes more until crispy.
3. Add toppings: Fill with cheese and bacon (add a little extra cheese on top). Bake 3–4 minutes until melted. Top with green onions and serve with sour cream.

Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prep and about 1 hour 15 minutes to cook, so roughly 1½ hours total. It makes 12 potato skin halves, and a serving of 2 halves is around 320 calories (depending on toppings).

How To Serve Potato Skins

Serve hot with sour cream on the side. They’re also great with ranch, hot sauce, or a little salsa.

How To Store Potato Skins

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer to keep them crispy.

Tips To Make Potato Skins

• Use russet potatoes (best skins for crisping).
• Don’t scoop too much — leave ¼ inch so they don’t tear.
• Always do the double bake for the crispiest result.
• Add sour cream after baking so they stay crunchy.

Health And Benefits Of This Recipe

Potatoes provide potassium and fiber, and you can make this lighter by using less cheese, turkey bacon, or Greek yogurt instead of sour cream.

Variation (If Any)

• Swap cheddar for pepper jack or mozzarella.
• Make it vegetarian by skipping bacon and adding sautéed mushrooms.
• Add diced jalapeños for a spicy version.

FAQs

1. What potatoes are best for potato skins? Russet potatoes — they have thick skins and crisp best.
2. Can I make potato skins ahead of time? Yes. Bake and scoop earlier, then crisp + top right before serving.
3. How do I keep them crispy? Double-bake the shells and reheat in the oven/air fryer (not microwave).
4. Can I freeze potato skins? Yes. Freeze after crisping the empty shells, then top and bake later.
5. What can I do with the scooped potato inside? Use it for mashed potatoes, soup, or potato pancakes.
6. Can I make them without bacon? Yes — skip it or use vegetarian bacon.
7. How many potato skins per person? As an appetizer, plan 2–3 halves per person

Loaded Potato Skins

Crispy on the outside and soft inside, these loaded potato skins are topped with melted cheese, bacon, and green onions, making them a perfect appetizer for game day or parties.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the base

• 6 medium russet potatoes, scrubbed clean Best skins for crisping
• 2 tbsp olive oil (or melted butter)
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp smoked paprika (optional) Can be omitted

For the toppings

• 1½ cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 3 stalks green onions, sliced
• Sour cream, for serving Optional
• Hot sauce (optional)

Method

 

Bake the potatoes

1. Preheat oven to 400°F (205°C). Pierce potatoes with a fork, rub with oil and salt, and bake 45–60 minutes until tender.
2. Cool 10 minutes, then cut in half. Scoop out most of the inside, leaving about ¼ inch of potato on the skin.

Crisp the shells

1. Brush inside and outside with a little oil/butter. Sprinkle garlic powder, onion powder, pepper, and paprika.
2. Bake at 450°F (232°C) for 10 minutes skin-side up, flip, then bake 5–7 minutes more until crispy.

Add toppings

1. Fill with cheese and bacon (add a little extra cheese on top).
2. Bake 3–4 minutes until melted.
3. Top with green onions and serve with sour cream.

Notes

Use russet potatoes for best results. Don't scoop too much to avoid tearing the skins. Always double bake for crispy skins. Storage: Keep in an airtight container in the fridge for 3-4 days.