Loaded Potato Skins are one of the best game day appetizers out there! To make this recipe, just bake the potatoes, scoop out some of the insides, roast again, then fill with a cheesy, bacon mixture, and toss them back in the oven. Serve this snack at a Super Bowl party for a crispy, oven-baked treat the whole crowd will love.

Potatoes are baked twice, topped with bacon and cheese, and served with sour cream and chives.

Crispy Loaded Potato Skins

Loaded potato skins.

Crispy on the outside, ooey-gooey on the inside, and topped with savory cheese and bacon.

These so often show up at gameday parties or Super Bowl events.

And while they might seem difficult to make, they are surprisingly easy!

Fair warning, it does take a little bit of time. BUT—you can easily prep this super delicious snack the day before and throw them in the oven just before you need them.

So go ahead, surprise your guests with these impressive homemade potato skins for the big game this year. They won’t know it was such an easy appetizer.

Or, whip up a batch just because it’s a fun Friday night! There are no rules here.

(If you want all of the same flavors, but in a different form, you’ve gotta’ check out these Cheesy Hasselback Potatoes!)

Potatoes, oil, butter, cheese, bacon, and seasonings are the ingredients for this dish.

Ingredients

The simple ingredients you need to make this crispy potato skins recipe include:

  • Potatoes. The best type to use is Russet. Try to get small, evenly sized ones. While you can opt for another variety, like Yukon gold, the texture will be different, and the skins might not hold up as well.
  • Oil. Avocado oil is recommended, but olive oil works fine too.
  • Butter. Melted butter is the key and salted adds the perfect amount of flavor.
  • Garlic powder. Be sure you get powder and not garlic salt!
  • Onion powder. This ingredient adds a savory depth you don’t want to miss.
  • Cheese. For that classic potato skin taste, opt for shredded cheddar cheese. You can sub another variety in, but the outcome will be different.
  • Bacon. You need about four ounces of cooked and crumbled bacon. Choose a brand you like.
  • Toppings. Just like a baked potato, sour cream and chopped green onions are delicious.

How to Make Loaded Potato Skins

The basic steps for making crispy baked potato skins are simple to follow:

Prep the Potatoes

Preheat your oven to 400℉.

Rinse each potato under running water to clean the outsides and remove any bits of dirt or debris. This step is important since you will be eating the skin.

Dry them with a kitchen towel. Poke holes in the potatoes with a fork 6 to 8 times all over the outside.

Drizzle about a teaspoon of oil on each potato, then use your fingers to rub the oil into the skin. This will ensure a crispy texture.

Bake the Potatoes the First Time

Sprinkle coarse salt and black pepper over the oiled potatoes.

Place each one on a baking tray. To save clean-up, line the pan with foil or parchment paper.

Bake the potatoes for 50 to 60 minutes. They are done when a knife can easily pierce the insides.

They may need shorter or longer in the oven; the bake time will vary based on the size of the potatoes.

Cook the Bacon

While the potatoes are in the oven, get your bacon ready.

You can either make this Air Fryer Bacon or use a skillet.

Drain the cooked bacon on a paper towel-lined plate. When it’s cool enough to handle, give it a coarse chop.

Hollow out the Potatoes

Once cooked, and after you have let the potatoes rest for at least 10 minutes (or until you can comfortably handle them) use a sharp knife and a cutting board to slice each one in half length-wise.

Use a large spoon to scrape the insides out of each potato. Be sure to leave at least ¼-½ inch of flesh along the skin. This bit is important for the texture and to keep the skin from burning.

Cook’s Tip: Save that extra potato flesh to make these Mashed Potato Pancakes.

Season and Bake Again

Turn the temperature of the oven up to 450℉.

Whisk together the melted butter, garlic powder, and onion powder in a medium-sized bowl.

Evenly and liberally brush the butter mixture over the scooped-out potatoes’ insides. Then, sprinkle about ½ teaspoon of salt over each half.

Place the potatoes back on the baking sheet with the skin side down. Bake for another 20 minutes. Be sure to flip them over halfway through so all of the skins get crispy.

Fill, Bake Again, and Serve

Turn the potato halves over so the cut side is up. Sprinkle some shredded cheese and chopped bacon bits over each one.

Place them back in the oven for 2 minutes, or until the cheese is melted.

Serve these skins with a dollop of sour cream and some chopped green onions. You can also pair them with your favorite dipping sauce, like this Homemade Ranch.

Meal Prep and Storage

  • How to prep ahead of time: You can simply bake the potatoes and cook the bacon a day or two before. Or, completely prepare this dish and bake just before serving.
  • How to store: Keep leftover potato skins in an airtight container in the fridge for up to 4 to 5 days.
  • How to freeze: While you can freeze potato skins, they will do best if frozen without the cheese and bacon on top. Tightly wrap or store in a freezer-safe container in the freezer for up to 4 to 5 months.
  • How to reheat: Potato skins are best warmed back up in the oven to get the crispy texture again. You can use the microwave, but they will be softer. Additionally, pop them in the air fryer at 350 degrees for a few minutes for an even faster way to reheat them!

How do you make potato skins at home?

To make these crispy snacks at home, bake Russet potatoes in the oven. Then, slice in half and scoop some of the insides out, season the remaining flesh, and bake the skins again. Finally, top with cheese and bacon and return to the oven for the finishing touches.

Are potato skins healthy?

While this dish isn’t really considered healthy, there are quite a few nutritional benefits. Potato skins are an excellent source of fiber, potassium, and other nutrients like vitamin C.

What do you top potato skins with?

You can put just about anything on top of potato skins! Typically, toppings that go well with baked potatoes are delicious on these potato skins, too. Some of the best options are chopped green onions, sour cream, parsley, or additional shredded cheese.

A hand holds a potato skin topped with sour cream and chives.

Dietary Modifications

The recipe you’ll find below is already gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Vegetarian: Skip the bacon.
  • Dairy-free: Opt for a dairy-free cheese variety along with vegan buttery sticks.

Expert Tips and Tricks

  • Same size. Look for potatoes that are similar in shape and weight so they cook evenly.
  • Scrub-a-dub. Since you’ll be eating the skins, be sure to thoroughly clean the outside first.
  • Poke-r face. Puncturing the outside of the potatoes will allow steam to release while baking.
  • Be generous. Liberally rub the seasoned butter on these potatoes for added flavor.
  • Top ’em off. Don’t forget the sour cream and chives as the finishing touch.
  • Get creative. You can change things up by adding other flavors, like hot sauce or chili powder if you like some heat.
Baked potato skins are crispy and delicious.

What to Serve with Loaded Potato Skins

This loaded potato skins recipe can easily be served at a party during football season, but it can also be a delicious side dish.

These Air Fryer Chicken Nuggets and Air Fryer Boneless Chicken Thighs are recipes that would go great with these potato skins.

Or, pair them with a burger, like these Air Fryer Hamburgers, Salmon Burgers, or these Sweet Potato Black Bean Burgers.

More Game Day Recipes

If you’re looking for more appetizers and finger foods for your next game day party, then look no further.

Spinach Artichoke Dip and Bacon Wrapped Jalapeño Poppers are classics everyone loves.

Of course, you could opt for these Parmesan Garlic Wings, Grape Jelly Meatballs, and Crab Stuffed Mushrooms, as well.

Whip up Buffalo Cauliflower Bites or Buffalo Chicken Celery Sticks for a kick.

Tap stars to rate!

5 from 2 votes

Loaded Potato Skins Recipe

Loaded Potato Skins are one of the best game day appetizers out there! To make this recipe, just bake the potatoes, scoop out some of the insides, bake again, then fill with a cheesy, bacon mixture, and toss them back in the oven.
Potatoes are baked twice, topped with bacon and cheese, and served with sour cream and chives.
Yield 12 potato skins
Prep 30 minutes
Cook 1 hour 30 minutes
Total 2 hours

Ingredients 

  • 6 small russet potatoes about 2 lbs.
  • 2 Tbsp. oil avocado or olive
  • Coarse salt
  • Ground black pepper
  • 3 Tbsp. butter melted
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. salt to taste
  • 1 cup cheddar cheese shredded
  • 4 oz. bacon cooked and crumbled
  • Green onions or chives, finely chopped
  • Sour cream

Instructions 

  • Preheat the oven to 400 degrees.
  • Rinse and scrub the potatoes to remove any visible dirt of debris. Dry them thoroughly with a dish towel. Poke 6-8 holes all over using the tines of a fork. Drizzle 1 teaspoon of oil on each potato and rub it into the skin. Sprinkle generously with coarse salt and black pepper.
  • Place potatoes on a foil-lined baking sheet. Bake for 50-60 minutes, or until a knife easily pierces through.
  • While the potatoes are baking, cook bacon in a skillet or make Air Fryer Bacon. Drain the bacon on a paper towel-lined plate. Once cooled, coarsely chop it.
  • Let the potatoes cool for at least 10 minutes, or until they are safe to handle. Cut the potatoes in half lengthwise. Using a spoon, scoop out the insides of each half leaving ¼-½ inch of potato flesh next to the skin.
  • Increase the oven temperature to 450 degrees.
  • In a medium-sized bowl whisk together the melted butter, garlic powder, and onion powder. Brush the butter mixture over the insides of the potato halves and then sprinkle with ½ teaspoon of salt.
  • Place the potato halves scoop-side up onto the baking sheet and return to the oven for another 20 minutes, flipping over halfway through.
  • Turn the potato skins back over so they are cut side-up and then sprinkle with even amounts of the cheese and the bacon pieces. Return them to the oven for 2 minutes, or until the cheese is melted.
  • Serve the potato skins with a dollop of sour cream and a sprinkle of green onions.

Tap stars to rate!

5 from 2 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: You can simply bake the potatoes and cook the bacon a day or two ahead of time. Or, completely prepare this dish and bake just before serving.
  • How to store: Keep leftover potato skins in an airtight container in the fridge for up to 4 to 5 days.
  • How to freeze: While you can freeze potato skins, they will do best if frozen without the cheese and bacon on top. Tightly wrap or store in a freezer-safe container in the freezer for up to 4 to 5 months.
  • How to reheat: Potato skins are best reheated in the oven to get the crispy texture back. You can use the microwave, but the texture will be different.

Nutrition

Calories: 211kcal, Carbohydrates: 20g, Protein: 6g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 233mg, Potassium: 474mg, Fiber: 1g, Sugar: 1g, Vitamin A: 191IU, Vitamin C: 6mg, Calcium: 82mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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