Potato skins are the ultimate game-day snack. These hollowed-out potato boats are crispy on the outside and loaded with melted cheese and bacon on the inside.
Crispy baked potato skins are a must-make for the big game. They are filled with satisfying, crowd-pleasing flavors.
Loaded potato skins start with baked potatoes. The potato flesh is scooped out and the shells are basted with butter and crisped up in the oven. Then a healthy dose of cheese and bacon is piled into the shells.
Serve with your favorite garnishes (keep reading for my favorites) and pair with bacon-wrapped shrimp and jalapeño poppers for a spectacular spread.
This isn't a last-minute appetizer. You need to plan ahead... but the effort is guaranteed to deliver a delicious payoff!
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Ingredient notes
- Potatoes - Russet potatoes are the best choice because they hold up well and keep their shape throughout the baking process. I like using medium-sized potatoes.
- Cheese - Cheddar is my go-to but Colby Jack is another great option. Use freshly shredded cheese for the best melting quality.
- Bacon - I love thick-cut bacon for its meaty bite. Any variety you have on hand will work just fine.
Variations
Turn these snacks into a whole meal with any of these popular flavor combinations.
- BBQ Chicken - Rotisserie chicken, cheddar cheese, homemade hoisin barbecue sauce, and pickled onions.
- Tex Mex - Taco seasoned beef (or turkey), cheese, red onion, lettuce, and taco sauce.
- Buffalo chicken - Rotisserie chicken, hot sauce, blue cheese crumbles, ranch dressing.
- Veggie - Roasted broccoli and cheddar cheese.
How to make Baked Potato Skins
See the recipe card for complete instructions and ingredient amounts.
- Scrub the potatoes and pat dry. Place on a baking sheet and bake at 400 degrees until fork-tender, about 50-60 minutes.
- Meanwhile, cook the bacon until brown and crisp. Transfer to a paper towel-lined plate.
- Rest the potatoes for 5-10 minutes until cool enough to handle. Slice the potatoes in half, lengthwise. Scoop out the potato flesh, leaving about a ¼-inch border to give the potato structure.
- Turn the potato shells upside down and brush the outside with butter. Season with salt. Bake at 450 degrees until crispy, about 10 minutes.
- Flip the potatoes over and brush the insides with the remaining butter. Bake for another 5 minutes.
- Fill each potato shell with cheese and bacon. Bake for another 5 minutes. Garnish with scallions and serve.
Favorite Garnishes
- Scallions or chives
- Sour cream or Greek yogurt
- Ranch dressing
- Avocado or 4-ingredient guacamole
- Jalapeños, fresh or pickled
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Expert tips
- Scoop out the potato flesh when the potato is warm (but cool enough to handle).
- Leave ¼-inch border to give the potato structure so it holds together.
- Save the potato flesh to use in another recipe. Make mashed potato casserole or polish dumplings called Pierogi.
- Cook bacon for the best flavor (skip the store-bought bacon bits).
- Baste the potato skins with the bacon drippings instead of butter for an added punch of flavor.
Storing and reheating
- These potato skins are best eaten the same day. If you have leftovers, refrigerate them for up to three days. Store them without toppings such as sour cream and guacamole.
- Reheat the potatoes in a 425-degree oven until warmed through.
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📖 Recipe Card
Crispy Baked Potato Skins
Ingredients
- 3 pounds medium-sized Russet potatoes
- 1 pound thick-cut bacon (chopped)
- 4 tablespoons unsalted butter (melted)
- Kosher salt
- 8 ounces Cheddar cheese (shredded)
Instructions
- Preheat the oven to 400℉.
- Scrub the potatoes clean and blot dry. Place the potatoes on a sheet pan and bake for 50-60 minutes until the potatoes are tender when poked with a fork.
- Meanwhile, cook the bacon in a heavy pot until browned and crisp. Transfer it to a paper towel-lined plate. Set aside.
- Let the potatoes rest for 5-10 minutes until they are cool enough to handle. Turn the oven up to 450℉.
- Slice the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border to give the potato shells structure.
- Place the potatoes flesh-side down on the sheet pan. Brush the outside with melted butter and season with salt. Bake for 10 minutes until the skin is crispy.
- Turn the potatoes over and brush the flesh side with the remaining butter. Bake for another 5 minutes.
- Fill the potato shells with cheese and bacon and bake for another 5 minutes to melt the cheese.
- Serve with garnishes such as scallions and sour cream.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Rose Cocks
😋😋😋👌
Abbey McDermott
Thank you, Rose! I'm so happy you loved these potatoes.