Go Back

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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.