Loaded Potato Skins

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Loaded Potato Skins made with cheddar cheese, bacon, and sour cream are the PERFECT crispy appetizer, ready in under 60 minutes!

Potatoes are the perfect appetizer to feed a hungry crowd. If you like Twice Baked Potatoes but want to make it easy for your guests to eat, you are going to love Loaded Potato Skins. Check out my Appetizer Recipes for more crowd pleasing favorites.

Potato Skins with Bacon and Cheddar

LOADED POTATO SKINS

Loaded Potato Skins are crispy and savory, baked and topped with cheddar, bacon, sour cream, and green onions. This is one of my all-time favorite restaurant appetizer recipes, and you’ll be surprised how EASY they are to make in your own home!

This recipe for Loaded Potato Skins has the traditional toppings of bacon, cheese, sour cream and chives, but they go really well with all kinds of toppings. Leftover Beef Chili gets a new life when you add it to potato skins and garnish with sour cream, cheddar cheese, and onions. This is a great appetizer to serve when you’re having a party, or just to add a little something extra to family dinner night.

MORE GAME DAY APPETIZERS

How to Make Loaded Potato Skins:

  • Preheat oven to 400 degrees.
  • Scrub russet potatoes well and poke with fork all over.
  • Microwave them at 50% power for 6 minutes, then turn.
  • Microwave at 50% power another 6 minutes.
  • Cut the potatoes in half and scoop out the insides leaving a half inch wall.
  • Place the potatoes on a baking sheet or in a 9×13 baking dish.
  • Brush them front and back with vegetable oil and season with salt and pepper.
  • Bake for 20-25 minutes.
  • Remove from the oven and top with cheddar cheese and chopped bacon.
  • Bake for an additional 8-10 minutes.
  • Top with sour cream and chives.

Loaded Baked Potato Skins

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VARIATIONS ON LOADED POTATO SKINS

One of the best things about Loaded Potato Skins is that they go so well with different toppings. Try one of these variations next time you are making them for a fun twist on a classic dish.

  • Italian: Sprinkle some Italian seasonings on the potatoes before putting in the oven for the first bake. Top with mozzarella, marinara, and some diced pepperoni or sausage.
  • Tex-Mex: Top your Loaded Potato skins with black beans, corn, ground beef (made with Homemade Taco Seasoning) and cheese for a delicious dinner.
  • Philly Cheesesteak: Ditch the buns in Philly Cheesesteak Sloppy Joes and load that yummy filling into your potato skins instead.
  • California Style: Go west coast with vegetarian Loaded Potato Skins baked with Monterey Jack and topped with a generous scoop of Guacamole.

FREQUENTLY ASKED QUESTIONS ABOUT LOADED POTATO SKINS

  • What are the best potatoes to use for Loaded Potato Skins? I used russet potatoes for this potato skins recipe, but you can also use sweet potatoes for a different kind of flavor. If you go with sweet potatoes, try filling them with marshmallows and a sprinkle of cinnamon!
  • Can potato skins be made ahead of time? Yes, one of the best parts about this potato skins recipe is that you can prep them ahead of time. After I scoop out the insides and bake the skins, I’ll let them cool on the baking sheet, add the rest of the toppings, and move the skins to an airtight container. When it’s time to serve, I just move them back to the baking sheet and bake for another 10-15 minutes, until the cheese is melted.
  • Can you freeze potato skins? You can freeze the potato skins the same way as you do when you make them ahead of time. Instead of putting the skins in the refrigerator, wrap them tightly and freeze. You can take them straight from the freezer to the oven, but add another 5-8 minutes of cook time.

MORE APPETIZERS FOR A CROWD

HOW LONG ARE LOADED POTATO SKINS GOOD?

  • Serve: Don’t leave your Loaded Potato Skins at room temperature for longer than about 2 hours.
  • Store: You can keep your leftover potato skins in the fridge for up to 4 days.
  • Freeze: Loaded Potato Skins will last in the freezer for up to 3 months in an airtight container.

Tray of Loaded Potato Skins

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Loaded Potato Skins

  • Yield: 16 servings
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Course: Appetizer
  • Cuisine: American
  • Author: Sabrina Snyder

Loaded Potato Skins made with cheddar cheese, bacon, and sour cream are the PERFECT crispy appetizer, ready in under 60 minutes!

Ingredients

  • 8 potatoes
  • 4 tablespoons canola oil
  • 1 cup sharp cheddar cheese shredded
  • 1 cup bacon crumbled
  • 2 cups sour cream
  • 2 green onions thinly sliced

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 400 degrees.
  2. Scrub russet potatoes well and poke with fork all over.
  3. Microwave them at 50% power for 6 minutes, then turn.
  4. Microwave at 50% power another 6 minutes.
  5. Cut the potatoes in half and scoop out the insides leaving a half inch wall.
  6. Place the potatoes on a baking sheet or in a 9x13 baking dish.
  7. Brush them front and back with vegetable oil and season with salt and pepper.
  8. Bake for 20-25 minutes.
  9. Remove from the oven and top with cheddar cheese and chopped bacon.
  10. Bake for an additional 8-10 minutes.
  11. Top with sour cream and chives.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 16 servings, Amount per serving: 184 calories, Calories: 184g, Carbohydrates: 14g, Protein: 5g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 89mg, Potassium: 494mg, Fiber: 2g, Vitamin A: 265g, Vitamin C: 12.7g, Calcium: 116g, Iron: 3.6g

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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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