Crispy Potato Skins

4.98 from 48 votes

These easy Loaded Potato Skins are baked until crispy and packed with melted cheese, bacon, sour cream, and chives for the ultimate game day or party appetizer.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 258kcal

Author: Lauren Allen

Cost: 10

Equipment

Baking Sheet

Ingredients

6 small to medium sized Russet potatoes , washed and pat dry
8 ounces shredded cheddar cheese
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

US Customary - Metric

Instructions

Bake Potatoes: 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 or until cool enough to handle.
6 small to medium sized Russet potatoes
Cut Potatoes: For large 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 :). For small potatoes, just cut in half.
Hollow out: Use a small spoon to scoop out some of the potato flesh in the center, leaving a thick layer near the skin, but hollowing it out slightly to create a "boat".
Season: 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.
1/4 cup unsalted butter, salt, freshly ground black pepper
Broil for 7-8 minutes until the insides get a bit crispy from the melted butter.
Add Cheese and bacon: Remove from the oven and add a generous amount of shredded cheese into each skin, topping with bacon pieces.
8 ounces shredded cheddar cheese, 8 slices bacon
Broil: Place back under the broiler for about 3-4 minutes until the cheese is melted and bubbly.
Serve: Remove from oven and top with sour cream, chives or green onion. Serve warm.
sour cream, chives
Store leftover potato skins in the refrigerator. Rewarm them in the oven or air fryer.

Video

Notes

More Potato Skins Filling and Topping Ideas:

Taco Style: Fill with taco seasoned ground beef and top with your favorite taco toppings.
Sloppy Joe: Fill potato skins with sloppy joe beef filling.
Chicken Enchilada: Fill with chicken enchilada filling.
Pulled Pork: Load each potato skin with flavored, shredded pulled pork. Top with the best mango pineapple slaw.
Mac and Cheese: Fill them with homemade mac and cheese for the ultimate comfort food.

Store: Keep leftover potato skins in the refrigerator. Rewarm them in the oven, air fryer, microwave.

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

Recipe Link

Recipe Video