Loaded Potato Skins are an all time classic and for good reason! These super crispy potato skins are topped with chopped bacon, cheese, sour cream and chives – so easy and and perfect for Game Day!
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Best Potato Skins Recipe
Ultra crispy and loaded with goodies, these Potato Skins are perfect for parties, movie night, game day – any time really! These skins are crowned with melty cheese, salty bacon and cooling sour cream, so easy and so addictive.
Looking for more appetizer ideas? Why not also try my Baked Chicken Wings Recipe and my White Queso Dip Recipe!
Why you’ll love this Loaded Potato Skins recipe:
- Crispy Potato Skins: Baked twice, these skins really deliver on the crunch!
- Loaded with savory goodies: Chopped bacon, melted cheese and sour cream – a classic and delicious mix!
- An easy appetizer: Easy to prep with only a handful of ingredients needed, you can whip up a big batch without breaking a sweat!
How to make these Loaded Potato Skins
You can jump to the recipe card for full ingredients & instructions!
- Bake the salted potatoes for 45-60 mins. Allow to cool.
- Cook the bacon in a large skillet and chop into pieces.
- Cut the potatoes into quarters, scoop out most of the flesh then bake for another 15 mins.
- Sprinkle with cheese and bacon and cook for another 2-3 mins.
- Add on a dollop of sour cream, top with scallions, serve and enjoy!
Can you prep these potato skins ahead of time?
Yes indeed! You can bake, quarter and scoop out the flesh in advance then allow to cool and freeze. When ready, bake from frozen until heated through and add toppings.
What are the best potatoes for potato skins?
When choosing your potatoes, it’s best to choose smaller Russet potatoes. Smaller potatoes work well because they will be easier to serve as a handheld snack, plus they’ll hold their shape better than larger potatoes.
Other topping ideas
I’ve kept things classic with bacon, cheese and sour cream – it’s easy and delicious, but you can of course opt for other toppings, the sky’s the limit! You could go for shredded pork, chicken or taco beef. You can make things vegetarian by removing the bacon and adding more cheese.
If you want a Mexican twist why not try my Mexican Potato Skins Recipe.
Tips!
- Use a preheated oven.
- Ideally avoid using pre-shredded cheddar cheese as it is coated in anti caking agents and doesn’t melt well.
- Serve with your favorite dips, like salsa, honey mustard or hot sauce.
More Appetizers We Love
Game Day is covered!
101+ Super Bowl Appetizer Recipes
If its game day grub you crave, we have all the recipes you need to win big! Check out our easy Super Bowl recipes (or World Series, March Madness, National Championship, you get the idea!)
Game Day Guide
I hope you give these easy Loaded Potato skins a whirl, you won’t be disappointed. They are perfect parties, from New Year’s to the Super Bowl and beyond – crunchy, savory perfection!
More Game Day Recipes we Love
- Oven Baked Chicken Parmesan Sliders
- Rotel Dip (Loaded Velveeta Cheese Dip)
- Turkey Cheese Sliders
- Guacamole
- Homemade Nacho Cheese
- Philly Cheesesteak Dip
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Best Potato Skins Recipe
Ingredients
- 6 medium russet potatoes scrubbed
- 2 tablespoons table salt
- 6 slices bacon
- 2 cups shredded cheese sharp cheddar and Gruyere are great
- Kosher salt & freshly grated black pepper
- 1 cup sour cream
- Fresh chives or 3 scallions sliced
- For serving: Salsa hot sauce, honey mustard, etc.
Instructions
- Line a large, rimmed baking sheet with aluminum foil and set a wire rack inside. Adjust oven rack to middle position and heat to 425 degrees.
- Add 2 tablespoons salt to warm water in a large bowl and stir until salt is dissolved. Dip a potato in the salt water and set on the wire rack. Repeat with remaining potatoes. Bake 45-60 minutes or until center of potatoes register 205 degrees on an instant-read thermometer.
- Transfer potatoes to a cooling rack and cut a small slit (lengthwise) into the top skin of each potato to release steam. Cool just long enough to handle, about 15 minutes.
- While the potatoes bake, prepare the toppings.
- Cook the bacon in large skillet over medium heat, about 8 minutes, or until crisp. Transfer bacon to a paper towel-lined plate, and when cooled, chop to desired size. Reserve the bacon fat.
- Once potatoes have cooled enough to handle, quarter each lengthwise. You will have four wedges from each potato.
- Use a small, sharp knife, or a small spoon, to cut (scoop) the flesh from each wedge, leaving about ¼-inch of the potato flesh intact. Refrigerate the removed potato flesh for another use.
- Brush the potato wedges with reserved bacon fat and season with kosher salt and freshly ground black pepper. Return the potato wedges to the wire rack. Transfer to the hot oven and cook until crisp and golden brown, about 15-20 minutes.
- Remove potatoes from the oven and sprinkle with cheese and bacon. Return to the oven and cook an additional 2-3 minutes or until cheese is melted and bubbly.
- Transfer to a cooling rack and add a dollop of sour cream and chives (or scallions) to each wedge. Serve with favorite sauce, if desired.
- Serve and enjoy!
Becky’s Tips
- Use a preheated oven.
- Ideally avoid using pre-shredded cheddar cheese as it is coated in anti caking agents and doesn’t melt well.
- Serve with your favorite dips, like salsa, honey mustard or hot sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
