Loaded potato skins are the MVP of appetizers—simple, tasty, and guaranteed to disappear fast at any party. They’re made by baking potatoes until crispy, scooping out most of the insides, and then loading up the skins with cheese, bacon, sour cream, and scallions for the ultimate flavor combo.
This recipe is super easy, whether you’re prepping for game day, a party, or just a Tuesday night snack attack. You don’t have to be a chef to pull these off, and they’re always a hit with guests.
Plus, you can customize the toppings depending on what’s in your fridge or what you’re craving. No judgment if you want to go wild with jalapeños or extra cheese.
We’ll walk through each step to make loaded potato skins that are crispy, cheesy, and delicious. Grab your apron (or don’t, we won’t judge), and let’s get snacking.
How to Make Loaded Potato Skins
Making loaded potato skins is all about picking the right potatoes, baking them to perfection, and then piling on the good stuff before a final bake. Each step brings you closer to crispy, cheesy greatness.
Choosing the Best Potatoes for Potato Skins
Russet potatoes are your best bet for loaded skins. They have thick skins that get nice and crispy, plus a fluffy inside that’s easy to scoop.
Go for medium-sized russets so you get a good shell-to-filling ratio. Wash and dry the potatoes thoroughly before baking.
Rub the skins with olive oil and sprinkle with salt for extra crispiness. Waxy potatoes like red or new potatoes just don’t bring the crunch—so save those for another recipe.
Step-by-Step Preparation and Baking
Preheat your oven to 400°F. Poke each potato with a fork a few times, so they don’t explode in the oven (no one wants a potato grenade).
Place them on a baking sheet and bake for about 1 hour. They should be tender when you poke them with a fork.
Let the potatoes cool until you can handle them without doing the hot-potato dance. Cut each potato in half lengthwise, or into thirds if you’re using the big boys.
Scoop out the fluffy insides, leaving about a ¼-inch layer attached to the skin. This makes a sturdy “boat” for your toppings.
Brush the potato shells inside and out with melted butter or olive oil. Pop them back in the oven under the broiler for 7-8 minutes to get those edges crispy and golden.
Assembling and Baking the Fillings
Once your shells are crispy, sprinkle in shredded cheddar cheese and cooked bacon bits. Spread the toppings evenly—no one likes a bare potato.
Stick the loaded skins back under the broiler for 3-4 minutes until the cheese is gooey and bubbling. Remove carefully, then top with dollops of sour cream and a sprinkle of chives or green onions.
Serve these beauties warm for the best taste and texture. They’re ready to steal the show at any gathering.
For more detailed tips, check out a Loaded Potato Skins Recipe.
Classic Toppings and Customization
Loaded potato skins start with a crispy base and can be topped in all sorts of ways. The classics—cheese, bacon, and fresh garnishes—never go out of style.
Cheese Varieties and Melting Tips
Sharp cheddar is the go-to cheese for loaded potato skins. It melts like a dream and brings a bold, tangy flavor.
Use shredded sharp cheddar for the best gooey texture. Sprinkle it evenly over the potato skins and broil until bubbly and slightly crusty.
That crispy, cheesy edge is called frico, and yes, you’re allowed to fight over it. Feel free to mix in mozzarella for stretchiness or pepper jack for a spicy kick.
Just keep an eye on the cheese so it doesn’t go from golden to “oops, it’s charcoal.”
Adding Bacon for Crunch and Flavor
Bacon is basically non-negotiable for loaded potato skins. Thick-cut bacon crisps up perfectly and holds its shape.
Cook the bacon in a skillet over medium heat until it’s browned but not burnt. Chop it into small pieces for even topping coverage.
For extra flavor, brush the potato skins with a little reserved bacon fat before broiling. It’s the secret to next-level crispy skins.
Add a few more bacon bits on top after baking if you want even more crunch—because there’s really no such thing as too much bacon.
Sour Cream, Chives, and Fresh Garnishes
Sour cream provides a cool, tangy finish to loaded potato skins. We usually dollop about a tablespoon on each potato skin right before serving.
It complements the crispy, cheesy base and balances the saltiness from the bacon. For fresh garnish, chives or green onions (also called scallions or spring onions) are ideal.
Their mild onion flavor adds brightness and color. We slice them thin and scatter over the sour cream and cheese.
Using both sour cream and fresh chives brings freshness and a little textural contrast. They keep the dish from feeling too heavy and make each bite more vibrant—because who wants a potato skin that puts you to sleep?
