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Loaded Potato Skins

Ruth M. MoranRuth M. Moran
Loaded Potato Skins deliver a crispy, cheesy, and savory bite that’s both comforting and easy to make. Ideal for gatherings or casual meals, these potato boats can be customized with a variety of fillings to suit any palate.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12

Equipment

  • 1 Baking sheet
  • 1 Fork
  • 1 Small spoon
  • 1 Pastry brush
  • Oven with Broiler setting

Ingredients
  

  • 6 small to medium Russet potatoes washed and dried
  • 8 oz shredded sharp cheddar cheese
  • 8 slices bacon cooked crisp and crumbled
  • ¼ cup unsalted butter melted
  • Sour cream for garnishing
  • Fresh chives or green onions finely chopped, for garnish
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Prepare and Bake Potatoes: Preheat your oven to 400°F (200°C). Using a fork, gently prick each potato several times to allow steam to escape during cooking. Arrange the potatoes on a baking sheet and bake for about 60 minutes, or until the skins are crisp and a fork easily pierces the flesh. Remove from the oven and let them cool slightly for about 15 minutes until safe to handle.
  • Slice and Hollow Out Potatoes: Once cooled, cut the larger potatoes lengthwise into thirds, creating three long strips each. For smaller potatoes, simply halve them. Carefully scoop out the center flesh with a small spoon, leaving a sturdy layer near the skin to hold fillings without breaking.
  • Season and Broil Skins: Turn your oven to the broil setting on high. Using a pastry brush, coat the insides and outsides of each potato skin with melted butter. Place them back on the baking sheet and sprinkle with salt and pepper. Broil for 7-8 minutes, allowing the butter to crisp up the skins slightly.
  • Add Cheese and Bacon Toppings: Remove the skins from the oven and fill each with a generous amount of shredded cheddar. Top with crumbled bacon pieces. Return the baking sheet to the broiler and cook for an additional 3-4 minutes, or until the cheese has melted and is bubbly.
  • Final Garnish and Serve: Take the potato skins out of the oven and finish with a dollop of sour cream and a sprinkle of chopped chives or green onions. Serve warm and enjoy!

Notes

  • Alternative Fillings: Customize your potato skins by using seasoned ground beef for a taco-style treat, shredded pulled pork with slaw for a Southern twist, or creamy homemade mac and cheese for indulgence.
  • Storage Tips: Refrigerate any leftover skins and reheat in the oven or air fryer for best texture. Avoid microwaving to keep skins crispy.
  • Freezing Instructions: To freeze, scoop out the potato flesh first and cool the skins completely. Store in an airtight container for up to 3 months. Thaw overnight in the fridge before filling and broiling as directed.
  • Potato Selection: Russet potatoes are ideal for this recipe due to their thick skins and fluffy interiors, but Yukon Golds can work for a slightly creamier texture.
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