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Make the ultimate party appetizer with this Loaded Potato Skins recipe! Crispy, cheesy, and topped with bacon, sour cream, and green onions. A delicious appetizer or snack!
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Pin It NowLoaded Potato Skins – The Perfect Party Appetizer!
When it comes to appetizers that steal the show, these Loaded Potato Skins are always a crowd-pleaser. It’s hard to beat crispy potato shells filled with gooey cheese and crispy bacon.
I haven’t met a potato recipe that I didn’t like, especially when it’s combined with cheese and bacon. This isn’t the kind of recipe that I make often but if I find myself wanting a party appetizer that I can serve for the Super Bowl or a family gathering, these Crispy Loaded Potato Skins have never let me down.
Usually, I like to bake the potatoes ahead of time to simplify the entire process. I also like to grate my own cheese for the best melt – it’s worth the extra couple of minutes if you have it!
You might roll your eyes at me when you see the part about cutting each potato lengthwise into three sections and tossing the middle slice — but trust me on this one. Thicker skins won’t crisp up and will end up too potato-y. It’s a quick step but totally worth it.
Pro tip: save those discarded potato slices and the scooped-out pulp to make some delicious potato soup!
Don’t forget the garnishes. These are endlessly customizable but I like mine with a sprinkle of green onion and extra plops of sour cream — soooo good!
❤️ Ashley
HOW TO MAKE LOADED POTATO SKINS
bake potatoes & gather ingredients
Or see this post for How to Make a Baked Potato with instructions for the slow cooker, air fryer, and microwave.
slice + scoop
Slice the baked, slightly cooled potato lengthwise into three sections. Discard the middle slice. Use a spoon to scoop out some of the potato pulp leaving a shell.
crisp ’em up
Brush both sides of the potato skin with butter and season with salt and pepper. Broil for 4 minutes per side.
add toppings and broil
Load these potato skins up with cheese and bacon, then broil until cheese is melted!
garnish and serve
Top each loaded potato skin with sour cream and chives or green onions.
Tips for the Best Potato Skins
- Choose the right potatoes: Medium-sized russet potatoes work best because they have sturdy skins and a fluffy inside.
- Make ahead: Bake and slice/scoop the potatoes ahead of time. Shortly before it’s time to serve them, add the toppings and broil to finish them off.
- Don’t waste the flesh: Use the scooped out potato for Mashed Potatoes, Potato Soup, or Loaded Potato Casserole.
Serving Suggestions
- Pair them with Buffalo Chicken Dip for parties!
- Serve with homemade ranch dressing for dipping instead of sour cream.
- Optional toppings: diced tomatoes, jalapeños, guacamole, whatever makes your heart happy
It makes my day when I hear from you. If you decide to give this Loaded Potato Skins recipe a try, please let me know what you think! Enjoy!
Loaded Potato Skins
Ingredients
- 4 medium russet potatoes
- 2 tablespoons butter melted
- salt and pepper
- 4 bacon strips cooked and crumbled
- 8 ounces cheddar cheese or Monterrey jack (or a combo of both), shredded
- sour cream
- 4 green onions sliced
Instructions
- Bake Potatoes: Preheat oven to 400 degrees F. Wash potatoes and pat try. Use a fork to pierce holes in the potato. Arrange potatoes on a parchment lined baking sheet or directly on the oven rack. Bake for 45-60 minutes, or until fork tender. You can also microwave, air fry, or slow cook the potatoes.
- Preheat the broiler to high and allow the potatoes to cool enough to handle them.
- Prepare potato skins: cut each potato lengthwise into three sections. Discard the middle portion and scoop out most of the pulp from the skins leaving a shell.
- Melt 2 tablespoons of butter and brush both sides of the potato skins. Season with salt and black pepper. Broil for 8 minutes, flipping halfway.
- Add toppings: Remove skins, top with shredded cheddar and crumbled bacon and broil for another 2-4 minutes until the cheese melts.
- Top with chives and sour cream. Enjoy!
