Loaded Potato Skins

Are your having a party? These Loaded Potato Skins are the perfect appetizer! Baked and not fried, these bacon and cheese potato skins are easy to make and a crowd pleaser!

4.67 from 9 votes

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Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: potato skins

Author: Jennifer Stewart

Equipment

Ingredients

4 Russet potatoes already baked
1 cup cheddar cheese shredded
1/2 cup bacon cooked crisp and chopped
green onions or chives for garnish optional
sour cream for garnish or dipping optional

Instructions

Preheat the oven to 425F.
Cut baked potatoes in half, lengthwise.
Scoop out the flesh, leaving 1/4 inch of potato
Brush the skin side of the potatoes with olive oil.
Place potatoes cut side down on a foil-lined baking sheet.
Bake 15 minutes.
Turn potatoes over, brush with olive oil.
Bake an additional 5 minutes or until lightly browned and crispy.
Fill each potato with cheese and bacon.
Bake for another 5 minutes or until cheese is bubbly.
Remove from the oven and garnish with onions and sour cream.
Enjoy!

Video

Notes

Use Russet potatoes. The starchy inside is perfect for getting crispy baked skins.
Bake on a foil-lined baking sheet for easier clean up.
Microwave them before scooping out the flesh for easier prep.
Brush the skins and flesh with butter or oil and season with salt and pepper before loading for extra flavor.
Use freshly grated cheese for the best melting!
Crispy bacon is best. Don't use bacon bits.
Broil them for 2-3 minutes if you want them extra crispy!

Nutrition