Loaded potato skins are the ultimate game day appetizer—crispy, golden potato shells filled with melted cheese, smoky bacon, and fresh chives, served with cool sour cream for dipping. They’re the perfect combination of textures: crisp on the outside, tender on the inside, and absolutely loaded with flavor.
This recipe delivers that classic pub-style potato skin at home, with perfectly baked potatoes, a crispy shell, and all the toppings you crave. They disappear fast, so make extra.
Instructions
Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat dry. Pierce each potato several times with a fork. Bake for 50-60 minutes, until tender when pierced with a fork.
Cool and Scoop
Let the potatoes cool until easy to handle. Cut each potato in half lengthwise. Scoop out the flesh, leaving about ¼ inch of potato in the skin. Reserve the scooped potato for another use (like mashed potatoes).
Prepare the Skins
Increase oven temperature to 425°F (220°C). Brush the potato skins inside and out with olive oil. Season with salt and pepper. Place on a baking sheet, skin-side down. Bake for 10 minutes. Flip and bake for another 10 minutes until crispy and golden.
Fill and Bake
Sprinkle cheese and bacon into each potato skin. Return to the oven and bake for 5-7 minutes until the cheese is melted and bubbly.
Serve
Top with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately.
Pro-Tips for Loaded Potato Skin Perfection
- Use Russet Potatoes: Their starchy flesh creates the crispiest skins.
- Don’t Over-scoop: Leave about ¼ inch of potato in the skin for structure.
- Double-Bake for Crispiness: The initial bake and then baking the scooped skins ensures maximum crunch.
- Save the Scooped Potato: Use it for mashed potatoes, potato soup, or twice-baked potatoes.
- Add Extra Toppings: Try jalapeños, green onions, or a drizzle of ranch.
- Make Ahead: Bake and scoop the potatoes up to a day ahead. Refrigerate the skins, then bake and fill when ready to serve.
- Air Fryer Option: Cook the scooped skins in an air fryer at 400°F for 8-10 minutes for extra crispiness.
These Loaded Potato Skins are crispy, cheesy, and absolutely perfect for game day.
