Loaded Potato Skins are the ultimate crowd-pleaser—crispy, cheesy, and packed with bold flavors. Whether you’re making them for game day, a family gathering, or just because you’re craving something irresistible, these are always a hit. Plus, they’re incredibly easy to make at home!
First, you start with perfectly baked russet potatoes, which create the ideal crispy shell. Then, after scooping out just enough of the fluffy inside, the skins get a double bake for extra crunch. But here’s where the magic happens—a generous layer of melted cheddar, crispy bacon crumbles, and a cool dollop of sour cream take these to the next level. Finally, a sprinkle of fresh green onions adds the perfect finishing touch.
What makes this recipe even better? You can customize it however you like! Swap cheddar for pepper jack, add jalapeños for heat, or even toss in some BBQ chicken for a heartier twist. No matter how you make them, these Loaded Potato Skins are guaranteed to disappear fast. So, let’s get baking—because crispy, cheesy perfection is just a few steps away!
Recipe Yield: 8 potato skins
INGREDIENTS
4 large russet potatoes
1 1/4 cup shredded sharp cheddar cheese (freshly grated for best melt)
5 slices thick-cut bacon, cooked and crumbled
1/2 tsp garlic powder
1 tsp salt (divided)
1/2 tsp black pepper
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 cup sour cream
4 tbsp chopped green onions
INSTRUCTIONS
1. Preheat & Prep: Preheat oven to 400°F. Scrub potatoes, dry them well, and pierce each a few times with a fork.
2. Bake the Potatoes: Place potatoes on a baking sheet, rub them with olive oil and 1/2 tsp salt, and bake for 50-55 minutes until fork-tender. Let cool for 10-15 minutes.
3. Scoop & Season: Slice each potato in half lengthwise. Scoop out the center, leaving about 1/4-inch of potato intact. Brush both sides with olive oil, then season with garlic powder, smoked paprika, black pepper, and the remaining 1/2 tsp salt.
4. Double Bake for Crispy Skins:
- Place the potato halves cut-side down and bake for 10 minutes.
- Flip and bake another 8-10 minutes until crispy and golden.
5. Load with Cheese & Bacon: Fill each skin with cheddar cheese and crumbled bacon. Bake for 5-7 minutes until the cheese is melted and bubbly.
6. Garnish & Serve: Remove from oven, top with sour cream and chopped green onions, and serve immediately!
Helpful Tips to Perfect This Recipe
Extra Crispy Skins: For the crispiest Loaded Potato Skins, bake the empty potato shells a little longer before adding the toppings. First, brush them with oil, then bake cut-side down for 10 minutes. Flip and bake another 8-10 minutes until golden and crisp.
Cheese Matters: Always use freshly shredded cheddar cheese instead of pre-shredded. It melts smoother and gives your potato skins that gooey, irresistible texture. For even more flavor, try a blend of cheddar and Monterey Jack!
Flavor Boost: Before baking the skins, season them well with a mix of salt, garlic powder, smoked paprika, and black pepper. This adds an extra layer of savory depth that makes every bite even more delicious!
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