Potato Skins Recipe

The key to an amazing loaded potato skins recipe is using the bacon fat to crisp up the exterior of the potatoes. It adds another layer not to be missed.

After making these potato skins for over 15 years, I highly recommend sticking with Russet potatoes; their thick skins and starchy interiors hold up well during baking, scooping, and crisping. Medium-sized potatoes are ideal.

Whether you’re hosting game day or craving a savory snack, these finger food appetizers are always a hit.

Recipe Tips

Here are a few tips to keep in mind while making potato skins:

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Cook the potatoes to an internal temperature of 205°F-211°F for soft and creamy centers.
Use block cheese as the cheese that comes pre-shredded doesn’t melt as well.
Leave about 1/4″ potato flesh inside the “shell”. Scooping too much can make the skins floppy; leaving too much results in a less crispy finish.

More Appetizer Recipes

This recipe was originally posted in January 2016, but has been updated with new photos, additional text and recipe edits.

Loaded Potato Skins

Loaded potato skins are the ultimate crowd-pleaser—crispy, cheesy, and piled high with smoky bacon bits, green onions, and a dollop of sour cream.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 4 People

Calories: 799kcal

Author: Darcey Olson

Cost: $14

Ingredients

4 medium russet potatoes (*Note 1)
8 slices bacon, reserve the bacon fat (*Note 2)
8 oz cheddar cheese, shredded
1 cup sour cream
1 bunch green onions
kosher salt and black pepper, to taste

Instructions

Pre-heat oven to 400℉.
Pierce the skin of the scrubbed potatoes in several places with a fork. Place them on a baking sheet and bake until the internal temperature is 205°F-211°F. Bake approx. 1 hour. (will vary based on size of the potatoes).
While the potatoes are cooking, add bacon to a large skillet (not preheated). Turn the heat on to medium. Cook 8-12 minutes, flipping as needed, until your preferred crispness is reached. Transfer to a paper towel lined towel. Reserve the bacon fat.
Remove the potatoes from the oven and let them cool. When cool enough to handle, cut potatoes in half lengthwise. Scoop out the center of each piece with a small spoon. Leave about ¼" of potato flesh.
Using a pastry brush, coat the skins and flesh of each piece with the reserved bacon fat. Sprinkle with a generous amount of kosher salt and black pepper. Return to the oven and bake for 7-10 minutes.
Divide the cheese and bacon equally between the potato pieces. Bake for a final 5-7 minutes, until the cheese is melted. Remove from the oven.
Top with green onions and sour cream and enjoy.