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Potatoes are baked twice, topped with bacon and cheese, and served with sour cream and chives.
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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.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Appetizer
Cuisine: American
Servings: 12 potato skins
Author: aevers


  • 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


  • 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.



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.


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