Introduction

Loaded Potato Skins with Bacon and Cheddar are the ultimate crowd-pleasing appetizer that perfectly blend comfort and indulgence. These crispy potato shells are hollowed out, baked until golden, and filled with melted cheddar cheese, smoky bacon bits, and a dollop of cool sour cream, then sprinkled with fresh green onions. Every bite is a perfect mix of crunchy, creamy, salty, and cheesy goodness.

This American pub classic has a timeless charm — it’s the kind of food that’s always the first to disappear at parties, game nights, or family get-togethers. Whether served as an appetizer, side dish, or even a snack, these potato skins deliver everything you love about comfort food in one irresistible bite.

Why I Love This Recipe

I love this recipe because it combines everything I crave in comfort food — crispy edges, gooey cheese, smoky bacon, and creamy toppings — all in one bite-sized package. It’s simple to make yet tastes like something straight out of a restaurant kitchen.

Plus, there’s something satisfying about making these from scratch — scooping out the potatoes, seasoning the skins, and watching them turn perfectly crisp in the oven. You can even customize them with your favorite toppings, which makes this recipe endlessly versatile.

Why It’s a Must-Try Dish

• Classic comfort food: A must for parties, game nights, or cozy weekends.
• Crispy and cheesy: The perfect balance of textures and flavors.
• Customizable: Add your own twist with veggies, different cheeses, or sauces.
• Easy to make ahead: Great for prepping in advance and baking before serving.
• Crowd favorite: Everyone loves them — from kids to adults.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Servings and Nutritional Info

• Servings: 6 (12 potato skins total)
• Calories: ~310 kcal per serving

Course and Cuisine

• Course: Appetizer / Snack / Side Dish
• Cuisine: American

Ingredients

For the Potato Skins:

• 6 medium russet potatoes
• 2 tablespoons olive oil (plus more for brushing)
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional, for a smoky touch)

For the Filling:

• 1 ½ cups shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• ½ cup sour cream
• 3 tablespoons chopped green onions or chives

Cooking Directions

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub potatoes clean and prick them a few times with a fork.
3. Rub each potato with olive oil and sprinkle lightly with salt.
4. Place directly on the oven rack (or on a baking sheet) and bake for 45–50 minutes, until tender when pierced with a fork.
5. Remove and let them cool for about 10–15 minutes.

Step 2: Scoop and Season

1. Cut each potato in half lengthwise.
2. Carefully scoop out the inside, leaving about ¼ inch of potato flesh attached to the skin. (Save the scooped-out potato for mashed potatoes or another use.)
3. Brush the insides and outsides with olive oil and sprinkle with salt, pepper, garlic powder, and paprika.

Step 3: Crisp the Potato Skins

1. Place the potato halves cut-side down on a baking sheet.
2. Bake at 425°F (220°C) for 10 minutes.
3. Flip them over and bake another 8–10 minutes, until crispy and golden brown.

Step 4: Add the Filling

1. Remove skins from the oven.
2. Sprinkle shredded cheddar cheese evenly into each potato shell.
3. Top with crumbled bacon.
4. Return to the oven for 5–7 minutes, until the cheese is fully melted and bubbly.

Step 5: Garnish and Serve

1. Remove from oven and let cool slightly.
2. Top each skin with a dollop of sour cream and sprinkle with chopped green onions or chives.
3. Serve warm and watch them disappear!

Step-by-Step Preparation Summary

1. Bake the potatoes until tender.
2. Scoop out the centers to form shells.
3. Season and crisp the skins in the oven.
4. Add cheese and bacon, then bake until melted.
5. Top and serve with sour cream and green onions.

How to Serve

• Serve immediately while hot and crispy.
• Arrange on a large platter with sour cream or ranch dressing on the side.
• Garnish with extra bacon bits or herbs for presentation.
• Perfect alongside beer, cocktails, or iced tea for casual gatherings.

Recipe Tips

• Choose starchy potatoes: Russets are best—they bake up fluffy and crisp beautifully.
• Don’t over-scoop: Leave a thin layer of potato to hold the shape and keep the texture balanced.
• Double bake for crispness: The key to perfect texture!
• Drain the bacon well: Avoid greasy toppings by blotting bacon on paper towels.
• Reheat in the oven: Never microwave—reheat at 375°F (190°C) for 10 minutes to restore crispness.

Variations

1. Loaded Tex-Mex Potato Skins:
   Add black beans, jalapeños, corn, and pepper jack cheese. Serve with salsa and guacamole.
2. Buffalo Chicken Potato Skins:
   Replace bacon with shredded buffalo chicken and drizzle with ranch or blue cheese dressing.
3. Veggie Lovers’ Potato Skins:
   Use sautéed mushrooms, bell peppers, and onions topped with mozzarella.
4. Breakfast Potato Skins:
   Fill with scrambled eggs, crumbled sausage, and cheese for a morning twist.
5. BBQ Pulled Pork Potato Skins:
   Top with BBQ pulled pork, cheddar, and a drizzle of barbecue sauce.

Freezing and Storage

• Refrigeration: Store leftover potato skins (without sour cream) in an airtight container for up to 3 days.
• Reheating: Bake at 375°F (190°C) for 10–15 minutes until hot and crispy again.
• Freezing (Before Baking): Assemble the potato skins with cheese and bacon, then freeze on a baking sheet. Once solid, transfer to freezer bags for up to 2 months. Bake directly from frozen at 400°F (200°C) for 20–25 minutes.

Special Equipment Needed

• Baking sheet
• Sharp knife and spoon (for scooping)
• Pastry brush (for oiling)
• Mixing bowl
• Parchment paper (optional)

Frequently Asked Questions (FAQ)

Q1: Can I use other types of potatoes?
Russet potatoes work best, but you can use Yukon Golds for a creamier texture.

Q2: Can I make them vegetarian?
Absolutely! Skip the bacon or use plant-based bacon alternatives.

Q3: Can I air fry potato skins?
Yes! After seasoning, air fry at 400°F (200°C) for 10–12 minutes until crispy, then top with cheese and bacon and cook 2–3 minutes more.

Q4: How do I keep the skins crispy?
Avoid overfilling with toppings and bake on a wire rack for better airflow.

Q5: Can I make the filling in advance?
Yes—cook the bacon, grate the cheese, and store separately until ready to assemble.

Conclusion

Loaded Potato Skins with Bacon and Cheddar are the epitome of indulgent comfort food — crispy, cheesy, smoky, and creamy all at once. They’re easy to make, endlessly customizable, and always a hit at any gathering.

Whether you’re serving them as a hearty appetizer, a game-day favorite, or a comforting snack, these potato skins deliver a restaurant-quality experience right from your own kitchen.

Once you try them, you’ll understand why this classic appetizer has stood the test of time — irresistibly crispy on the outside, meltingly cheesy on the inside, and loaded with pure happiness in every bite.