These loaded potato skins are crispy on the outside, soft and fluffy on the inside, and piled high with gooey melted cheese, smoky bacon, and fresh green onions. They’re the ultimate bar-style appetizer, perfect for game day, parties, holidays, or anytime you want something fun that disappears fast. If you loved my loaded hash browns, these hit that same cheesy, salty, crispy comfort zone, just in snack form.
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Why You'll Love This Potato Skins Recipe
I grew up ordering loaded potato skins at places like Applebee’s and Chili’s, usually as part of a sampler platter, and they were always the first thing I went for. Something about that crispy potato shell, melted cheese, and bacon just makes it impossible to stop eating. So I tried to recreate that same bar-food magic at home, and I succeeded big time.
The reason this version works so well is the double-bake. You bake the potatoes first to get that fluffy inside, scoop them, then brush the shells with seasoned melted butter and bake again so they turn crispy enough to hold all the toppings. After that, you load them up with cheese and bacon, melt everything together, and finish with green onions for that fresh bite.
They’re easy to prep, super customizable, and they always get eaten first. Serve them at your next party, and you'll see just how popular they are.
Ingredients You’ll Need
- 6 medium–large russet potatoes
- 2 tablespoon unsalted butter, melted
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 slices bacon, cooked & crumbled
- 3 green onions, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Sour cream, for serving
How To Make Loaded Potato Skins
Step 1: Bake the Potatoes
Preheat oven to 425°F (220°C). Scrub potatoes well and poke each potato 5–6 times with a fork. Place on a foil-lined baking sheet. Bake 40–50 minutes, or until fork-tender. Let cool until easy to handle.
Step 2: Prepare the Potato Shells
Cut each potato in half lengthwise. Scoop out the flesh using a spoon, leaving a ¼-inch thick shell. Combine melted butter with pepper, onion powder, and garlic powder. Brush the inside and outside of each potato with the seasoned butter mixture.
Step 3: Crisp the Shells
Place potato halves on a baking sheet, cut side down, and bake for 15 minutes at 425°F. This step crisps them up so they can hold toppings.
Step 4: Fill the potato skins and melt the cheese
Flip the potatoes so they're cut side up. Fill each one with shredded cheddar, mozzarella, and crumbled bacon. Put them back in the oven and bake for an additional 5–7 minutes, or until cheese is fully melted and bubbling.
Step 5: Serve warm
Top the crispy potato skins with sliced green onions for a pop of color and flavor. Serve warm with a big dollop of sour cream on top to finish them off.
Expert Tips To Make The Best Loaded Potato Skins Recipe
- Choose russet potatoes. Russets are the best for loaded potato skins because the skins are thicker and crisp up beautifully, while the inside stays fluffy and easy to scoop. Smaller to medium russets work especially well because you get a good skin-to-filling ratio and they fit nicely on a tray.
- Don’t scoop too much. Leave about a ¼-inch layer of potato inside each skin. That thin layer helps the skins stay sturdy, keeps them from tearing, and gives you that soft bite under the cheese instead of a hollow shell that shatters. If you accidentally scoop too far, press a little of the potato back in to reinforce it.
- Brush every surface with butter. For the crispiest, most flavorful skins, brush the inside and outside. Butter helps the skins brown, adds that classic bar-style flavor, and keeps the potato from drying out during the second bake. Make sure the edges get coated too because that’s where crispness really shows up.
- Bake twice for the best crunch. The first bake cooks the potato through, so it’s easy to scoop. The second bake is what turns the shells golden and crispy enough to hold the toppings without going soggy. If you skip the second bake, the skins tend to soften when the cheese and bacon are added.
- Use freshly shredded cheese for the best melt. I say this a lot in recipes, but it's well worth saying again; pre-shredded cheese works, but it’s coated so it doesn’t clump, and that can stop it from melting as smoothly. Freshly shredded cheddar gives you bold flavor, and mozzarella adds the stretchy pull. If you want an extra “restaurant” melt, mix in a little Monterey Jack too.
- Crisp the bacon and drain it well. Bacon that’s still greasy can make the skins feel heavy and can soften the crisp shell. Cook it until truly crispy, then drain on paper towels before adding it to the skins so you get crunch, not sogginess.
- Prep ahead of time for parties. You can bake and scoop the potatoes up to a day ahead. Store the skins covered in the fridge. When you’re ready, brush with butter, do the second bake to crisp, then add cheese and bacon and melt right before serving so they taste fresh and stay crunchy.
- Customize your toppings without ruining the crunch. Keep wet toppings light, and add them after baking whenever possible. Jalapeños, chili, pulled pork, buffalo chicken, or a drizzle of barbecue sauce all work great. For anything saucy, add it at the end so the skins stay crisp.
Loaded Potato Skins FAQs
Can I make air fryer potato skins?
Yes. After you scoop out the potatoes, air-fry the shells at 400°F for 8 to 10 minutes, until crisp. Add cheese and toppings, then air fry 3 to 4 minutes more until the cheese is melted and bubbly. Work in batches so the skins are in a single layer. If they aren't, they'll steam instead of crisping.
How do I store leftover loaded potato skins?
Let them cool completely, then refrigerate in an airtight container for up to 3 days. For the best texture, reheat in a 400°F oven or air fryer until hot and crisp again. The microwave works, but it softens the shells.
How do I reheat potato skins so they stay crispy?
Reheat in the oven on a baking sheet at 400°F for about 8 to 12 minutes, or air-fry at 375 to 400°F until hot and crisp. If you are reheating from cold, start them plain for a couple of minutes, then add a little extra cheese on top at the end if you want them extra melty.
Can I freeze potato skins?
Yes. Freeze them after assembling but before the final cheese melt for the best results. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 15 to 20 minutes, or until hot throughout, and the cheese is melted.
Can I make loaded potato skins ahead of time for a party?
Yes, and it’s the best way to reduce stress. Bake the potatoes and scoop them up to a day ahead, then store the shells covered in the fridge. When you’re ready, crisp the shells in the oven, add the toppings, and melt the cheese right before serving so they come out hot and crunchy.
What can I do with the scooped-out potato?
Do not throw it out. Use it for mashed potatoes, potato pancakes, gnocchi, breakfast hash, or even to thicken soups. It also makes an amazing filling for potato bread or a quick cheesy mashed potato bowl.
Can I make these potato skins vegetarian?
Yes. Skip the bacon and add extra toppings like sautéed mushrooms, roasted corn, black beans, diced peppers, or jalapeños. You can also use veggie bacon if you want that smoky flavor.
What potatoes are best for potato skins?
Russet potatoes are the best choice because they have thick skins that crisp well and a fluffy interior that’s easy to scoop. Smaller to medium russets work especially well because you get a good shelf for filling, and they fit perfectly on a baking sheet.
Why are my potato skins soggy?
Soggy skins usually come from skipping the second bake, not crisping the shells long enough, or adding wet toppings too early. Bake the shells again after scooping, and add anything saucy after the cheese melts so the shells stay crisp.
My Final Thoughts
These loaded potato skins are crispy, cheesy, and absolutely irresistible. They're everything you want in a classic appetizer. Whether you’re hosting guests, watching the game, or craving comfort food, this recipe delivers big flavor with simple ingredients. Serve them hot with sour cream, and watch them disappear fast. Give these potato skins a try and leave a review and comment below so I can hear your thoughts on the recipe.
Crispy Loaded Potato Skins
These loaded potato skins are crispy on the outside, soft and fluffy on the inside, and piled high with gooey melted cheese, smoky bacon, and fresh green onions. They’re the ultimate bar-style appetizer, perfect for game day, parties, holidays, or anytime you want something fun that disappears fast. If you loved my loaded hash browns, these hit that same cheesy, salty, crispy comfort zone, just in snack form.
Ingredients
- 6 medium to large russet potatoes
- 2 tablespoons unsalted butter, melted
- 1⁄2 teaspoon black pepper
- ½ teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 3 slices bacon cooked and crumbled
- 3 each sliced green onions
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- sour cream for serving
Instructions
1. Preheat the oven to 425°F.
2. Scrub the potatoes and poke each potato with a fork 5-6 times. Place on a foil lined baking sheet.
3. Bake for 40-50 minutes or until tender when poked with a fork. Remove from the oven and let cool until the potatoes are easy to handle.
4. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a 1⁄4-inch thick shell.
5. In a small bowl, combine melted butter, black pepper, onion powder, and garlic powder. Brush the inside and outside of the potatoes with the butter mixture.
6. Place potatoes on a baking sheet and bake for 15 minutes at 425°F.
7. Fill each potato with cheese and bacon. Return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Remove from the oven, top with green onion and serve with sour cream.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 795Total Fat: 44gSaturated Fat: 25gUnsaturated Fat: 19gCholesterol: 136mgSodium: 1024mgCarbohydrates: 65gFiber: 7gSugar: 7gProtein: 39g
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