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.
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Crispy baked potato skins are a must-make for the big game. They are filled with satisfying, crowd-pleasing flavors., like these bacon cheddar mashed potatoes.
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
Expert Tips
- Scoop out the potato flesh when the potato is warm (but cool enough to handle).
- Leave a ¼-inch border to give the potato structure so it holds together.
- Save the potato flesh to use in another recipe. Make baked 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
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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.