Loaded Potato Skins are an easy appetizer made with the crispy skins of a baked potato and filled with bacon, cheese, sour cream, and chives!  

I’ve mentioned before how much I love fun appetizers, and this recipe is no exception.  For more easy appetizers, check out my Easy 7-Layer Bean Dip or homemade Artichoke Dip!

Loaded baked potato skins with cheese, topped with a scoop of sour cream and chives.

When it comes to crowd pleasing appetizers, these potato skins are IT! All ages love them, from little kids to grandparents. They use simple ingredients but they are so flavorful and comforting. I know you’re going to love this recipe!

How to Make Potato Skins:

1. Choose the right potato: Russet potatoes make the best crispy potato skins.  For an appetizer, choose a smaller potato. For a more filling dish, use a large potato and use more filling.

2. Bake the potatoes at 400ºF for 1 hour.

3. Cut the potatoes.  Cut each potato lengthwise, into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can discard or use to make baked potato salad :).

4. Scoop out the filling.  Scoop out about 70 percent of the potato to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed-out in the middle to create a “boat”.

Russet potatoes on a baking sheet above another photo of the baked potatoes cut in half and being brushed with melted butter.

5. Brush and broil. Brush the potatoes with butter on the inside and outside, place them on a baking sheet, season with salt and pepper, and broil.

6. Add toppings.  Remove from the oven and add a generous amount of shredded cheese and bacon pieces into each potato skin.  Top with sour cream and chives or green onion. Serve warm.

Potato skin baked and then cheese and bacon added.

Additional Filling and Topping Ideas:

 

Freezing Instructions:

Scoop the filling from the baked potato and allow the skins to cool.  Store them in a freezer safe container for 2-3 months.  Thaw them in the refrigerator overnight and then continue with broiling and filling the shells (step 5 of the recipe).

Overhead view of the corner of a white platter with loaded cheese and bacon potato skins on it and a dish towel in the background.

Consider trying these popular appetizers:

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Recipe

Loaded baked potato skins with cheese, topped with a scoop of sour cream and chives.
Prep 20 mins
Cook 1 hr 10 mins
Total 1 hr 30 mins
Add to Meal Plan

Ingredients
 
 

  • 6 small to medium sized russet potatoes , washed and pat dry
  • 8 ounces cheddar cheese , shredded
  • 8 slices bacon , cooked and crumbled
  • 1/4 cup unsalted butter (half of a stick), melted
  • sour cream , for topping
  • chives (or green onion), chopped, for topping
  • salt , to taste
  • freshly ground black pepper , to taste

Instructions
 

  • Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour.
  • Remove from the baking sheet, and allow to cool for about 15 minutes.
  • Once your potatoes are cooled cut each lengthwise into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can either discard, use to make something else, or keep to make some extra potato skins without the "skin").
  • Once you've cut all the potatoes, use a small spoon to scoop out about 70 percent of the potato to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed-out in the middle to create a "boat".
  • Turn your oven on to a high broil. Brush the potatoes with butter on the inside and outside and place them back onto the baking sheet. Season with salt and pepper. 
  • Broil for 7-8 minutes until the insides get a bit crispy from the melted butter. 
  • Remove from the oven and add a generous amount of shredded cheese into each skin, topping with bacon pieces. 
  • Place back under the broiler for about 3-4 minutes until the cheese is nice and bubbly.
  • Remove from oven and top with sour cream and chives or green onion. Serve warm.
  • Store leftover potato skins in the refrigerator. Rewarm them in the oven or microwave.

Video

Notes

Freezing Instructions:

Scoop the filling from the baked potato and allow the skins to cool.  Store them in a freezer safe container for 2-3 months.  Thaw them in the refrigerator overnight and then continue with broiling and filling the shells (step 5 of the recipe).

Nutrition

Calories: 317kcalCarbohydrates: 34gProtein: 11gFat: 16gSaturated Fat: 8gCholesterol: 40mgSodium: 224mgPotassium: 817mgFiber: 2gSugar: 1gVitamin A: 313IUVitamin C: 11mgCalcium: 161mgIron: 2mg

Did You Make This Recipe?

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Adapted from Simple Comfort Food

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

I originally shared this recipe January 2015. Updated February 2019.

The BEST loaded potato skins! Recipe from Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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    1. 5 stars
      You can substitute either the meat or the dairy. The end result will be different, but perfectly palatable.
      Meat is simpler: just use extra cheese, or a full-fat cottage cheese.
      Substituting dairy is more problematic: You can replace butter with a kosher-certified margarine, but there’s no really good substitute for cheese,.

  1. 4 stars
    My 13 year old daughter wanted to learn how to cook as she is doing a school project. We adapted this recipe with one of our own. See if you like our version 🙂 (measurements and temperature adjusted as we live in England)

    Loaded Potato Skins

    Preparation Time 30 mins. Cooking Time 1 hr 10 mins

    Ingredients

    6 Medium sized baking potatoes, rinsed clean and patted dry

    250g Grated Smoked Applewood Cheddar cheese

    8-10 Slices of smoked back bacon (or Pancetta if you prefer)

    Finely chopped spring onion

    50g Unsalted butter (melted)

    200g Sour cream

    30g Fresh chives

    Salt and freshly ground black pepper to taste (optional)

    Instructions

    Preheat oven to 200 degrees Celsius. Pierce the potatoes with a knife or fork and place on a baking sheet and cook for 1 hour.

    Whilst you are waiting for the potatoes to bake, finely chop the fresh chives and stir them into the sour cream to make your own sour cream and chive topping.

    Remove from the baking sheet, and allow to cool for about 15 minutes.

    Once your potatoes are cooled, use a sharp bread knife and cut each lengthwise in half.

    Once you’ve cut all the potatoes, use a small spoon to scoop out a hollow in the potato to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed out in the middle so you can fit as much ingredients in as possible.

    Reduce the temperature of the oven to around 90 degrees Celsius. Brush the potatoes with butter on the inside and outside and place them back onto the baking sheet (Season with salt and pepper if you prefer for taste).

    Cook for a further 5 minutes until the insides get a bit crispy from the melted butter.

    Remove from the oven and add generous layers of cheese, bacon and spring onion into each skin, topping with a layer of cheese.

    Place back into the oven for another 3-4 minutes until the cheese is nice and bubbly.

    Remove from the oven and top with the sour cream and chives you made earlier. Serve warm. Yummy.

  2. 5 stars
    Amazing! Even though my broiler is whacked and burnt the edges, they were a big hit with big picky skins fans. Will watch over next time put on low broil!
    Thanks!

  3. 5 stars
    Love the simplicity of these. I’ve gotten in the habit of putting EVERYTHING on potato skins and all I taste is toppings. These let me enjoy the potato while still being plenty tasty! Very good recipe! Thank you!