Make these restaurant-style loaded potato skins at home, no fryer needed. Load them up, pop them in the oven, and serve them piping hot for a snack no one will want to miss out on.
Holly’s Recipe Highlights
- Flavor: Loaded potato skins deliver a savory mix of buttery potato, melty cheddar, smoky bacon, and a fresh pop of green onion in every bite.
- Swaps: Choose your cheese. Use pepper jack, a sharper cheddar, or mozzarella for a bigger cheese pull!
- Time-Saving Tip: Use real packaged bacon bits or keep pre-cooked bacon on hand to skip stovetop cooking.
- Serving: I love serving these potato skins anytime we’re gathered with friends or family, whether it’s a game day spread, a movie night tray, or just a casual snack. They always disappear fast, and I know everyone will keep coming back for more.
- Freezing: Freeze after the second crisping bake, then top with cheese and bacon and bake just before serving for a make-ahead snack.
Ingredients for Loaded Potato Skins
- Small Baking Potatoes: Potatoes with thick, sturdy skins and a fluffy interior make for the best potato skins. Yukon gold potatoes or red potatoes can work but be careful to not scoop too close to the skin.
- Butter: Brushing both sides is the crisp-maker; swap with olive oil if preferred, but butter gives the best flavor.
- Bacon: Real bacon bits bring the best smoky flavor; pre-cooked chopped bacon works great too.
- Shredded Cheddar Cheese Blend: Pre-shredded works perfectly fine. Swap for pepper jack or mozzarella for a new flavor every time.
Easy Add-Ons
- Add pickled jalapeños or a pinch of smoked paprika.
- Top with a small spoon of sour cream or ranch right before serving.
- Make it heartier with leftover pulled pork or buffalo chicken as a topping.
The Easy Double-Bake Method
- Bake potatoes until soft, then halve them lengthwise and scoop out the flesh.
- Brush skins with butter and return to the oven. Bake again, flipping once.
- Fill the baked skins with cheese and bacon, then bake in the oven to melt the cheese.
- Top with green onions and serve. (Full recipe below.)
Storing and Reheating Leftovers
- Store leftover potato skins in an airtight container in the fridge for up to four days.
- To warm them up, keeping their crispy texture, reheat in the oven or air fryer at 375°F until hot and crisp again.
- For longer storage, freeze baked skins without toppings in a single layer, then transfer to a bag. Bake from frozen to crisp, then add cheese and bacon and bake to finish melting.
Game Day Appetizers that Disappear Fast
Did you make these Loaded Potato Skins? Leave a comment and rating below.
Loaded Potato Skins
These crispy baked potato skins bring restaurant-style flavor to your home with simple ingredients and a quick melt-and-serve finish.
Equipment
Ingredients
- 6 small baking potatoes
- 2 tablespoons unsalted butter , melted
- ¼ teaspoon salt
- 3 tablespoons bacon bits
- ¾ cup shredded cheddar cheese blend
- 2 green onions , thinly sliced
Instructions
- Preheat the oven to 425°F. Scrub potatoes, poke them with a fork and bake for 40-50 minutes or until tender. Cool until they're easy to handle.
- Cut the potatoes in half lengthwise and scoop out the potato leaving a ¼-inch thick shell. Reserve the insides for another recipe.
- Stir together melted butter and salt and brush on both sides of the potato skins. Place them cut side down on a rimmed baking sheet. Bake for 15 minutes. Turn the potatoes over and bake for an additional 5 minutes.
- Remove the potatoes from the oven, fill each skin with cheese and bacon, and return to the oven for 5 minutes to melt the cheese. Garnish with green onions.
Notes
- Use the leftover scooped-out potatoes in other recipes. Freeze in a zippered bag until ready to use.
- Crisp up loaded potato skins by placing them under the broiler. Watch closely to ensure they don’t scorch.
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition Information
Calories: 120kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 152mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can I use fresh jalapeno?
Hi Sonya, that should work well in this recipe.